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Croquembouche

The croquembouche, a French dessert tower of caramel-covered profiteroles,

The croquembouche was created in the late 18th century by the famous chef Marie-Antoine Carême. The showpiece of French patisserie.

Ingredients

200gWater
200gMilk
200gSifted crystal flower
200gButter
Pinch of salt
8Fresh eggs

400gFine sugar
100gglucose syrup
100gWater
1Color powder

Isomalt

Preparation

  1. Heat water, milk, and butter until the butter is melted.
  2. Remove from heat and add the flour and salt. Mix well.
  3. Return to the heat and cook the mixture until it pulls away from the sides.
  4. Remove from heat, let cool slightly, then add the eggs one at a time. Only add a new egg once the previous one is fully incorporated into the batter. Bake the mixture at 185 to 190°C.

  1. Boil water, sugar, and glucose to 170°C.
  2. Remove from heat and stir in the coloring.
  3. Dip the choux puffs in the warm caramel and stack them into a tower.
  4. The choux puffs will stick together once the caramel has cooled.

  1. Melt the granules over low heat until completely liquid and transparent. Let cool until slightly syrupy.
  2. Use a cut whisk to make thin spun sugar and decorate the croquembouche with it.