Name: Croquembouche (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 12 servings
Cuisine: French
Ingredients: 1 cup Water; 1/2 cup Unsalted butter, cut into cubes; 1 tsp Granulated sugar; 1/4 tsp Salt; 4 Large eggs, at room temperature; 1 cup All-purpose flour; 2 cups Whole milk; 1/2 cup Granulated sugar; 4 Large egg yolks; 1/4 cup Cornstarch; 1 tsp Vanilla extract; 2 cups Granulated sugar; 1/2 cup Water

Recipe tier

⅛ cup Champagne
1 pinch cup Unsalted butter
⅛ tsp Granulated sugar
1 pinch tsp Fine sea salt
½ count Large eggs
⅛ cup Cake flour
⅛ cups Granulated sugar
1 pinch cup Champagne
¼ tbsp Light corn syrup
⅛ sheet Edible gold leaf
Egg yolks
Heavy cream
Milk
Vanilla bean paste
White chocolate
Egg whites
Water

Equipment

Medium saucepan
Wooden spoon
Mixing bowls
Whisk
Baking sheets
Parchment paper
Piping bag with round tips
Wire rack
Heavy-bottomed saucepan
Serving platter or cone form

Instructions

🎙️ Cook with voice coach

1. For the Champagne Choux Pastry: In a saucepan, combine champagne, butter, sugar, and salt. Bring to a boil. Remove from heat, add cake flour, and stir vigorously to form a smooth dough.
2. Return to low heat and cook for 2 minutes, stirring constantly. Transfer to a bowl and cool for 5 minutes.
3. Beat in eggs one at a time until the dough is smooth and glossy. Transfer to a piping bag with a plain tip and pipe small mounds onto parchment-lined baking sheets.
4. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) for 20-25 minutes until golden brown. Cool completely.
5. Make small holes in the bottom of each puff.
6. For the White Chocolate Diplomat Cream:
7. Pastry Cream Base: In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Heat heavy cream and milk with vanilla bean paste until simmering. Gradually temper egg mixture with hot cream. Return to saucepan and cook, whisking constantly, until thickened and boiled. Remove from heat. Stir in chopped white chocolate until melted and smooth. Pour into a clean bowl, cover surface with plastic wrap, and chill completely.
8. Italian Meringue: In a small saucepan, combine sugar and water. Heat to 235°F (113°C). Whip egg whites in a stand mixer until foamy. Slowly pour hot syrup into egg whites while mixer is running. Continue whipping until stiff, glossy peaks form and meringue is cool.
9. Gently fold the Italian meringue into the chilled white chocolate pastry cream to create the diplomat cream. Spoon into a piping bag.
10. For the Champagne Caramel Glaze: In a heavy-bottomed saucepan, combine sugar, champagne, and corn syrup. Cook over medium-high heat without stirring until it reaches a deep amber color. Be very careful, as this mixture is extremely hot.
11. To assemble the Croquembouche: Dip the bottom of each filled choux puff into the champagne caramel. Arrange in a cone shape on a serving platter, using caramel to adhere them.
12. Drizzle the remaining caramel over the structure. If desired, carefully apply edible gold leaf for an opulent finish.