Croquembouche

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/2 cup water for caramel

Steps

1. 1 Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2 Combine water and butter in a saucepan; bring to a boil. Add flour and salt; stir until it forms a ball.
3. 3 Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until smooth.
4. 4 Pipe into 1-inch balls onto the prepared baking sheet. Bake for 20-25 minutes until golden.
5. 5 For the pastry cream, heat milk in a saucepan. Whisk sugar and cornstarch in a bowl; add to milk.
6. 6 Cook over medium heat until thickened, then add butter and vanilla. Cool.
7. 7 Pipe pastry cream into profiteroles.
8. 8 Heat sugar in a saucepan to create caramel. Assemble profiteroles into a cone shape and drizzle with caramel.
9. 9 Garnish with toasted almonds at the base.

Equipment

• Piping bag
• Parchment paper
• Saucepan
• Whisk

Variations

• Add a splash of liqueur to the pastry cream for an adult twist.
• Use dark chocolate ganache instead of caramel for a different flavor profile.

Substitutions

• Use almond milk and adjust sweetness if avoiding dairy.
• Substitute almond extract for vanilla for a nutty twist.

Pairings

• Serve alongside a berry compote.
• Accompany with a glass of sparkling wine.

Nutrition

Tips

• Pipe profiteroles onto a parchment-lined baking sheet for even baking.
• Be careful when handling hot caramel; it cools quickly and can burn skin.

Storage

Assemble just before serving. Profiteroles can be stored in an airtight container for up to 2 days.

Freezing: Freeze unfilled profiteroles for up to 1 month. Thaw at room temperature before filling and assembling.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of strong coffee.

FAQ