How to Make a Profiterole Tower // Croquembouche // French Wedding Cake

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 a batch of pâte à choux.

Pipe out the pâte à choux into even rounds.

Egg wash the pâte à choux and score them with a fork to ensure even rising.

Place the pâte à choux in the oven and rotate halfway through baking.

Make vanilla pastry cream and temper it while the pâte à choux bakes.

Spread the pastry cream on a sheet and cover with plastic wrap to chill.

Once the pâte à choux is cooled to room temperature, separate the prettier ones from the less perfect ones.

Poke holes in the bottom of each pâte à choux using a small round piping tip.

Loosen the chilled pastry cream in a mixing bowl with a whisk attachment until smooth.

Fill a piping bag with the pastry cream and fill each pâte à choux until you feel pressure from the filling.

Make caramel by scaling out 500 g of granulated sugar and 150 g of corn syrup.

Cook the caramel to 170°C, stirring with a fork to prevent crystallization.

Wipe down the sides of the pot with water to help prevent crystallization.

Stop cooking the caramel at around 160°C and place it in an ice bath to stop the cooking process.

Wear gloves to avoid burns when dipping the pâte à choux in the hot caramel.

Dip each pâte à choux in the caramel, removing excess before placing them down.

Reheat the caramel if it begins to harden to maintain a liquid consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens