Croquembouche

Start the year sweetly with Croquembouche, the French dessert made of choux pastry, pastry cream, and caramel that brings warmth to your New Year’s table.

I’ve always enjoyed making choux pastries, and to be honest, I could easily eat a few too many when they come out of the oven.

This Christmas, I decided to try my hand at the famous Croquembouche, the traditional French dessert made of cream puffs filled with pastry cream, dipped in caramel, and stacked into a tall cone. For years, I thought it would be too complicated, but it turned out to be much easier than I expected.

All you need are choux pastries, crème pâtissière, and caramel. Since I’m lactose intolerant, I made the pastry cream with almond milk, and it still turned out delicious. You can use regular milk if you prefer.

I completely fell for this dessert. The mix of airy pastry, smooth cream, and crisp caramel makes every bite special. The name Croquembouche comes from the French phrase “croque en bouche”, which means “crunch in the mouth,” and that’s exactly what it does.

Serve this Croquembouche for New Year’s Eve or a family celebration. It always makes the end of a meal feel more festive.

How to Make Croquembouche

Choux

Step 1: Bring the water, salt, and butter to a boil. Stir in the flour and cook for a couple of minutes, stirring constantly.

Step 2: Transfer the mixture into the bowl of a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, waiting for each to be fully incorporated before adding the next.

Step 3: Spoon the batter into a piping bag and pipe it in circles onto a tray lined with baking paper.

Step 4: Bake in a preheated oven at 210°C – 410°F for 25 minutes. Remove from the oven and set aside to cool completely.

Crème Pâtissière

Step 1: Using an electric mixer, beat the egg yolks with the sugar until pale and fluffy.

Step 2: Add the vanilla extract to the milk.

Step 3: Gradually pour in the milk while whisking continuously. Add the sifted flour and mix well. Transfer the mixture to a saucepan, place it over medium heat, and bring it to a boil.

Step 4: Simmer for a few minutes, whisking constantly, until the cream thickens.

Step 5: Pour the pastry cream onto a plate and cover it with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely.

Step 6: When ready to use, whip the pastry cream briefly to restore its smooth texture.

Filling the Choux

Step 1: Make a small hole on the flat side of each choux using the tip of a pastry bag.

Step 2: Fill a pastry bag with the crème pâtissière and use it to fill all the choux.

Step 3: Set the filled choux aside.

Caramel

Step 1: Combine the sugar and cold water in a heavy saucepan.

Step 2: Stir over low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan occasionally as the syrup caramelises until it reaches a deep amber colour. Do not stir.

Piling the Choux

Step 1: Line your work surface with baking paper.

Step 2: When the caramel reaches a deep amber colour, dip each choux into the caramel using the rounded side (the one without the hole) and place it on the baking paper, caramel side down. Repeat with all the choux.

Step 3: Once the caramel has set, dip the sides of each choux in caramel to stick them together and form a cone. Start with a base of 11 choux. You can make a cone shape from cardboard and line it with baking paper to make assembly easier.

Step 4: Decorate with white fondant as desired.

Extra Help from the Kitchen

Keep the Caramel Warm – If the caramel starts to thicken while you’re assembling, place the pan back on very low heat for a few seconds to loosen it.

Prepare the Work Surface – Line your bench with baking paper before dipping the choux so any drips of caramel are easy to clean up.

Mind the Humidity – Avoid making caramel on a very humid day, as it can turn sticky before the Croquembouche is finished.

Use a Dipping Fork – Hold each choux with a fork when dipping into the caramel to protect your fingers from the heat.

Plan Your Layers – Arrange the choux in rough circles before assembling to make stacking easier and to keep the cone even.

Variations and Twists

Chocolate Crème Pâtissière – Stir 50 g – 2 tbsp melted dark chocolate into the warm pastry cream for a rich chocolate version that pairs well with the caramel coating.

Coffee Crème Pâtissière – Add a teaspoon of instant coffee to the milk for a hint of espresso flavour that balances the sweetness of the cream and caramel.

Nut Caramel Coating – Sprinkle finely chopped roasted hazelnuts or almonds over the caramel before it sets for extra crunch and flavour.

Mini Croquembouche – Build smaller individual towers for serving at parties or afternoon teas. They look elegant and are easy to share.

Festive Decoration – Finish with spun sugar, fondant flowers, or edible pearls to suit the occasion.

Storage and Shelf Life

These cream-filled choux pastries are best enjoyed on the day they’re assembled, when the caramel is crisp and the choux are light. If left for too long, the caramel softens and the pastry loses its texture.

Unfilled choux can be kept in an airtight container at room temperature for up to 3 days. The pastry cream should be stored in the refrigerator, covered with cling film touching the surface to prevent a skin from forming, and used within 24 hours.

Avoid refrigerating the assembled tower, as humidity causes the caramel to become sticky. Keep it in a cool, dry place until it’s time to serve.

4 from 1 vote

Print

Croquembouche

Start the year sweetly with Croquembouche, the French dessert made of choux pastry, pastry cream, and caramel that brings warmth to your New Year’s table.

Course: Dessert

Cuisine: French

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 2 hours 35 minutes

Servings: 8

Author: Manuela Zangara

Ingredients

Choux

• 250 g – 1 cup flour
• 500 ml – 2 cups water
• 250 g – 2 sticks butter
• 6 g – 1¼ tsp salt
• 8 eggs

Crème Pâtissière

• 1 L – 4 cups milk
• 100 g – ¾ cup + 2 tbsp flour – sifted
• 12 egg yolks
• 300 g – 1½ cups granulated sugar
• 2 tsp vanilla extract

Caramel

• 400 g – 2 cups granulated sugar
• 6 –7 tbsp water

Instructions

Choux

1. Bring the water, salt, and butter to a boil. Stir in the flour and cook for a couple of minutes, stirring constantly.
2. Transfer the mixture into the bowl of a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, waiting for each to be fully incorporated before adding the next.
3. Spoon the batter into a piping bag and pipe it in circles onto a tray lined with baking paper.
4. Bake in a preheated oven at 210°C – 410°F for 25 minutes. Remove from the oven and set aside to cool completely.

Crème Pâtissière

1. Using an electric mixer, beat the egg yolks with the sugar until pale and fluffy.
2. Add the vanilla extract to the milk.
3. Gradually pour in the milk while whisking continuously. Add the sifted flour and mix well. Transfer the mixture to a saucepan, place it over medium heat, and bring it to a boil.
4. Simmer for a few minutes, whisking constantly, until the cream thickens.
5. Pour the pastry cream onto a plate and cover it with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely.
6. When ready to use, whip the pastry cream briefly to restore its smooth texture.

Filling the Choux

1. Make a small hole on the flat side of each choux using the tip of a pastry bag.
2. Fill a pastry bag with the crème pâtissière and use it to fill all the choux.
3. Set the filled choux aside.

Caramel

1. Combine the sugar and cold water in a heavy saucepan.
2. Stir over low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan occasionally as the syrup caramelises until it reaches a deep amber colour. Do not stir.

Piling the Choux

1. Line your work surface with baking paper.
2. When the caramel reaches a deep amber colour, dip each choux into the caramel using the rounded side (the one without the hole) and place it on the baking paper, caramel side down. Repeat with all the choux.
3. Once the caramel has set, dip the sides of each choux in caramel to stick them together and form a cone. Start with a base of 11 choux. You can make a cone shape from cardboard and line it with baking paper to make assembly easier.
4. Decorate with white fondant as desired.

Recipe Notes

• This recipe makes about 40 choux pastries, enough to serve 8–10 people.
• For the Crème Pâtissière, you can use a vanilla pod instead of extract. If you do, heat the milk with the pod and let it infuse for about 15 minutes before using the vanilla-flavoured milk.
• If you’re gluten-intolerant, substitute the plain flour with rice flour.
• For a dairy-free Crème Pâtissière, replace the milk with almond milk or another non-dairy alternative. When using almond milk, add an extra tablespoon of flour to help the cream thicken properly.
• It’s best to assemble the Croquembouche on the same day you plan to serve it. I usually prepare the choux and caramel in the morning and put it together in the early afternoon to serve at dinner. The pastry cream can be made a day ahead and stored in the fridge until needed.