Best Croquembouche Recipe | Classic French Dessert 🎄 | Baking ASMR

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: carob chips

💰Cheaper: cocoa powder

Cocoa powder is less expensive and still provides chocolate flavor.

Combine milk and vanilla extract in a small saucepan and bring to a boil on medium heat.

In a separate bowl, combine egg yolks and egg, cornstarch, and sugar until smooth and combined.

Once the milk starts to boil, slowly drizzle it into the egg mixture while constantly stirring to avoid scrambling the eggs.

Pour the mixture back into the pan and cook on medium heat until it thickens.

Pour back into a bowl, divide into two, and sift matcha powder into one bowl and stir until combined. Cover with plastic wrap, touching the surface of crème pâtissière and let it cool in the fridge.

Whip heavy cream until stiff peaks form and fold it into the cooled pastry cream until smooth. Place in the fridge.

In a small saucepan, combine sugar, butter, salt, and water and heat on medium until melted and combined.

Once it comes to a boil, dump in flour and stir until a dough forms.

Remove from heat and stir in one egg at a time, ensuring each is fully absorbed before adding the next.

Pipe 1-inch rounds onto a baking sheet and bake in a preheated oven at 375°F for 15 minutes, then reduce heat to 320°F for another 20 minutes.

In a small saucepan, combine sugar and water for caramel and let it simmer until it reaches a light amber color, then let it cool slightly.

Dip filled profiteroles in caramel and start building the croquembouche in a tree shape, using one less profiterole for each layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens