Croquembouche

Croquembouche

You don’t have to be an architect to create a croquembouche. Just follow our 3 simple steps. 

Croquembouche
Yield: approximately 9 servings
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Ingredients
  1. 1 cup sugar
  2. 1⁄4 cup water
  3. 2 tablespoons light corn syrup
  4. 54 prepared frozen miniature cream puffs, such as Sara Lee, thawed
Instructions
  1. In a large heavy saucepan, sprinkle sugar in an even layer. In a small bowl, whisk together 1⁄4 cup water and corn syrup. Drizzle over sugar; stir just until moistened. Cook, without stirring, over medium-high heat until mixture turns golden brown, approximately 12 minutes. Remove from heat. (Brush any sugar crystals from sides of pan with a pastry brush dipped in cold water.)
  2. On a rimmed heatproof serving pedestal, arrange 11 cream puffs in a circle. Fill in middle of circle with approximately 7 cream puffs. Working carefully and using a metal fork, lightly drizzle cream puffs with hot caramel. Continue stacking cream puffs in a cone shape, lightly drizzling each layer with caramel. (You may not need all the cream puffs depending on the size of your pedestal.)
  3. Let caramel in pan harden slightly. Place fork in caramel, and pull to create pliable strands. Swirl strands around cream puff stack. Repeat several times. Serve within 30 minutes.
Taste of the South https://tasteofthesouthmagazine.com/

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