Testing Claire Saffitz's Croquembouche (Cream Puff Tower) | Dessert Person

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

Start by making the cracklin cookie for the top of the cream puffs.

Cream together 1 stick of room temperature unsalted butter and light brown sugar using a spatula until smooth.

Add all-purpose flour and a pinch of kosher salt, folding it into the butter and sugar mixture.

Knead the mixture by hand until it is well incorporated and sandy in texture.

Split the dough in half and roll it out on parchment paper to an eighth of an inch thick.

Chill the rolled dough in the refrigerator for 10 minutes.

Use a one-inch cutter to cut out circles from the dough, aiming for about 70 pieces.

Transfer the circles to a plate and refrigerate until ready to bake.

In a medium saucepan over medium-low heat, combine 7 tablespoons of unsalted butter, whole milk, granulated white sugar, kosher salt, and 1/2 cup of water, stirring until melted and simmering.

Once simmering, add all-purpose flour all at once and stir to incorporate.

Cook the dough on the stove, stirring vigorously until a film appears on the bottom of the pan, about 5 minutes.

Transfer the dough to the bowl of a stand mixer to cool for a few minutes.

Once cooled, mix on medium-low speed and add eggs one at a time, up to 5 eggs, assessing the dough's texture after each addition.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens