How to Make Croquembouche : Food Network

Croque en Bouche on a White Plate Placed Near two white candles

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Croquembouche

Croquembouche (pronounced kroh-kuhm-BOOSH) is French for "crisp in mouth." The crunch comes from the caramel coating on each puff.

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Gelatine Being Poured From a Packet into a Clear Glass Bowl

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Step 1

Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.

Ingredients for Pastry Creme Being Brushed off a Knife into a Mixing Bowl

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Step 2

Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.

Pastry Creme Ingredients Being Mixed in a Bowl

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Step 3

Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.

Pastry Creme Ingredients Being Poured and Mixed Into a Mixing Bowl

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Step 4

Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.

Whisking the Ingrdients for Pastry Creme in a Sauce Pan

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Step 5

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.

Whisking Ingredients Together To Create Pastry Creme

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Step 6

Remove the pan from the heat. Slice the butter into pieces and whisk into the custard; then stir in the gelatin mixture.

Pouring Ingredients into a Mixing Bowl to Create Pastry Creme

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Step 7

Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.

Two Bowls With Ingredients to Make a Pastry Creme

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Step 8

Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.

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Step 9

When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.

Pastry Creme Being Put Into a Pastry Bag

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Step 10

Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)

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Step 11

While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees F. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Blending the Pastry Dough in a Sauce Pan with a Wooden Mixing Spoon

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Step 12

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.

Eggs Being Pouring from a Glass Mixing Bowl into an Operating Mixers Bowl

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Step 13

Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.

Dough for Pastry Puffs being Poured from Pastry Bags onto Wax Paper

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Step 14

Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).

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Step 15

Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees F and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

Small Round Pastries Being Injected with Chocolate

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Step 16

Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

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Step 17

Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.

A Sauce Pan with Caramel Placed inside of a Metal Bowl Filled With Ice

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Step 18

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Pouring Caramel from a Sauce Pan into a Measuring Cup

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Step 19

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful -- the caramel will still be hot!

A Round Pastry Being Dipped Into Caramel in a Measuring Cup

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Step 20

Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.

Round Pastries Stacked and Glued Together Using Caramel

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Step 21

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper -- the next step can be messy.

Pastries Stacked to a Peak With Caramel Oozing Out and Drizzled over it

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Step 22

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.