Ingredients
Method
Preparation of Choux Pastry
- In a saucepan, combine water and butter over medium heat until the butter melts.
- Stir in the flour and mix until a smooth dough forms.
- Allow the dough to cool slightly before adding the eggs one at a time, mixing well after each addition.
Piping the Dough
- Using a pastry bag, pipe small balls (about the size of a walnut) onto a baking sheet lined with parchment paper.
Baking the Puffs
- Place them in a preheated oven and bake until golden and puffed, which usually takes about 20-25 minutes.
Filling the Puffs
- Once cooled, gently pierce each puff and fill it with the crème diplomatique using a pastry bag.
Creating the Caramel
- In a saucepan, heat granulated sugar over medium heat until it melts and turns a golden color.
Assembling the Croquembouche
- Carefully dip each filled puff into the caramel, then stack them in a cone shape on a serving plate, drizzling additional caramel between layers for stability.
Setting and Serving
- Allow the caramel to harden before serving.
Notes
To enhance the presentation, dust with powdered sugar or edible glitter. Pair with dark chocolate sauce, fresh berries, or vanilla ice cream. To store, place unfilled puffs in an airtight container for up to two days and refrigerate the crème diplomatique separately for up to three days. Fill puffs just before serving to avoid sogginess.