La Recette du Croquembouche Chiffres à la Nougatine expliquée de A à Z !

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

Preheat oven to 400°F (200°C).

Boil water and butter in a saucepan until melted.

Add flour and stir vigorously until a ball forms.

Remove from heat and let cool slightly.

Incorporate eggs one at a time, mixing until smooth and glossy.

Pipe small mounds of dough onto a baking sheet.

Bake until golden brown, about 25-30 minutes.

Cool the choux pastry completely on a wire rack.

Prepare the pastry cream by whipping heavy cream and folding in vanilla.

Fill each choux with pastry cream using a piping bag.

Create caramel by heating sugar until melted and golden.

Dip the tops of filled choux in caramel and stack them into a cone shape.

Drizzle remaining caramel over the assembled croquembouche.

Decorate with toasted almonds and powdered sugar.

Cooking Techniques

Spice Level:

Allergens