How to Make Your Own Croquembouche Cone

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

Roll the cardboard into a cone shape, similar to a witch's hat.

Determine the size of the cone based on how large you want your croquembouche.

For a wider cone, roll from the top end.

Use sticky tape to hold the cone in position.

Cut the base evenly around so the cone will sit flat on the plate.

Trim and adjust the base until it is even and sits flat.

Cut the top off and continue cutting down to achieve the desired height.

A 30 cm or 12 in cone with a 15 cm diameter will require about 60 profiteroles to cover it.

Even the top of the cone as you did with the bottom.

Cover the cone with baking paper to help the profiteroles stick.

Wrap the baking paper over the cone completely and fold it underneath.

Use sticky tape to hold the baking paper in position.

Take a small piece of baking paper and cover the hole at the top of the cone.

Cut into the corners of a square piece of baking paper to fit the top of the cone.

Create a flat top to hold the top profiterole so it doesn't fall inside the cone.

Trim any scraggly pieces of paper and stick down any loose bits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens