How to make Croque En Brouche "Wedding Cake' French dessert with Julien Picamil.

choux pastry

🥗Healthier: baked meringue

💰Cheaper: store-bought puff pastry

Baked meringue is lighter and lower in calories.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding mix

Greek yogurt is lower in calories and adds protein.

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder is lower in sugar and calories.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a healthier nut option.

Prepare choux pastry by mixing water, butter, and flour in a saucepan over medium heat until a dough forms.

Remove from heat and let cool slightly before adding eggs one at a time, mixing until smooth.

Pipe small mounds of choux pastry onto a baking sheet and bake at 200°C (400°F) until golden and puffed, about 25-30 minutes.

Allow the choux puffs to cool completely before filling them with pastry cream.

Make the caramel by heating sugar and water in a saucepan until it turns amber, swirling gently.

Dip the filled choux puffs in caramel and stack them into a cone shape on a serving platter.

Use additional caramel to secure the puffs together as you build the structure.

Melt dark chocolate and drizzle it over the assembled croquembouche for decoration.

Sprinkle with crushed hazelnuts for added texture and flavor.

Pipe whipped cream around the base for a decorative touch.

Add edible decorations and gold leaf for an elegant finish.

Serve immediately or refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens