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Croquembouche
The simple elegance of a Holiday Treat
A Croquembouche is a French dessert, a kind of pièce montée often served at special occasions such as weddings, baptisms, and first communions. In the US, it is also a favorite during the Holiday Season.
It is a high cone of Cream Puffs/Profiteroles (choux filled with pastry cream) bound with fondant chocolate or caramel, and usually decorated with threads of sugared almonds, chocolate, flowers, and/or ribbons.
The name comes from the French words ‘Croque en bouche’ meaning “crunch in the mouth”.
de Boer Food makes it easy and fun following these steps:
Step 1.
Prepare a styro-foam cone by spreading with royal icing or buttercream.
Step 2.
Place frozen Cream Puffs (C12000) on a tray lined with a cooling rack. Using a whisk, quickly drizzle chocolate fondant onto pastries. Return Cream Puffs to freezer if necessary. Note: DO NOT allow Cream Puffs to thaw completely.
Step 3.
Insert wooden skewers in the top and side of cone to support the cone as you work. Insert a toothpick into base of cone and put a Cream Puff on top of it with the iced facing outward. Repeat step, starting all around the base area and building upward until reaching the top of the cone.
Step 4.
At this point, you may store the Croquembouche in the freezer until needed. To prepare for use/sale, sprinkle with powdered sugar, then transfer the cone to a serving tray, using the skewers and a spatula.
Step 5.
Decorate the Croquembouche with seasonal greens, festive ribbons and ornaments. Note: Croquembouche can be kept frozen indefinitely. If thawed, place in the refrigerator for up to 72 hours.
Variations:
Substitute plain fondant or caramel for the chocolate fondant, or omit the fondant (step 2) and simply use powdered sugar.
Amounts:
13” cone - about 72 puffs or 8” cone - about 36 puffs
