Claire Saffitz Makes Croquembouche, A Cream Puff Tower

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 craquelin: beat 1 stick of room temperature butter against the side of a bowl.

Add 1/2 cup brown sugar and a pinch of salt, then mix until well creamed.

Fold in 1 cup all-purpose flour to make a stiff dough.

Divide the dough in half and roll each half between two pieces of parchment paper to 1/8 inch thickness.

Punch out circles with a one-inch cutter, aiming for a yield of 70 circles.

Refrigerate the craquelin circles until ready to use.

Prepare the pâte à choux: in a saucepan, combine 1/2 cup milk, 1/2 cup water, and 1 stick of butter with a pinch of salt and sugar, and bring to a rapid simmer.

Add 1 cup all-purpose flour all at once and stir until a cohesive dough forms, cooking until it loses its raw taste and a film forms in the saucepan.

Remove from heat and let the dough rest for about a minute.

Trace circles on a baking sheet for uniform cream puffs, placing the ink side down.

Butter the sheet tray lightly and dust with flour to help with even baking.

Turn on a mixer to low-medium and add eggs one at a time, mixing until smooth after each addition, using up to 5 eggs but possibly less.

Transfer the dough into a pastry bag with a 1/2-inch opening.

Pipe the dough onto the prepared baking sheet, filling each traced circle, ensuring they keep their shape.

Place the craquelin circles on top of the piped dough without pressing down.

Preheat the oven to 425°F, then immediately drop the temperature to 375°F after placing the puffs in the oven for baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens