Martha Stewart's Pink Croquembouche | Martha Bakes Recipes | Martha Stewart Living

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

caramel

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with fewer processed ingredients

Prepare the crackling dough by combining 1 stick of unsalted butter, 3/4 cup of sugar, 1 cup of all-purpose flour, a pinch of salt, and 1 drop of pink food coloring.

Roll the crackling dough between two pieces of parchment paper to a thickness of approximately 1/8 inch and chill for at least 30 minutes.

Cut out 72 rounds from the chilled crackling dough for the puffs.

Pipe the pâte à choux into puffs, ensuring they are round by using a little moisture on your finger to smooth the tops.

Top each puff with a round of the crackling dough before baking.

Preheat the oven to 400°F (200°C) and bake the puffs for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking until golden brown and the topping is crackled, approximately another 15 minutes.

In a bowl set over a pot of boiling water, whisk together 6 large egg whites and 1.5 cups of granulated sugar until the sugar is melted.

Transfer the egg white mixture to a standing mixer and beat until voluminous and cool.

Gradually add 4 sticks of butter, one or two tablespoons at a time, until fully incorporated.

Fold in 1 cup of finely chopped strawberries and 1/3 cup of seedless strawberry jam into the buttercream filling.

Dip the bottom of each puff into hot caramel to assemble them into a cone shape on a special mold.

Continue adding puffs around the mold, using caramel as glue to hold them together.

Decorate with macarons and homemade meringue kisses to fill any gaps.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens