How to make Croquembouche
Boil the water together with the ST-ALLERY® LIQUID Butter Blend.
Add the flour and stir until well mixed and dry.
Place this dough in a planetary mixer and add the eggs slowly until a creamy consistency is obtained.
Put the batter in a piping bag with a round tube.
Pipe small rounds on to a plate with baking paper, or silicon sheets.
Bake at 220°C in a traditional oven for 20 to 25 min. Allow to cool.
Whip the fresh or vegetable cream and mix with the cold custard cream.
Put together in a pan and heat, stay with it and stir until a caramel colour is obtained.
Fill the profiteroles with the cream, dip in the hot caramel, let them set and serve.
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