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Croquembouche

Cooking Time

35 mins

Serving Suggestion

8 people

Difficulty

Allergy information

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How to make Croquembouche

1

Boil the water together with the ST-ALLERY® LIQUID Butter Blend.

2

Add the flour and stir until well mixed and dry.

3

Place this dough in a planetary mixer and add the eggs slowly until a creamy consistency is obtained.

4

Put the batter in a piping bag with a round tube.

5

Pipe small rounds on to a plate with baking paper, or silicon sheets.

6

Bake at 220°C in a traditional oven for 20 to 25 min. Allow to cool.  

7

Whip the fresh or vegetable cream and mix with the cold custard cream.  

8

Put together in a pan and heat, stay with it and stir until a caramel colour is obtained.  

9

Fill the profiteroles with the cream, dip in the hot caramel, let them set and serve.  

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Profiteroles
1l water
750g flour
20 to 25 eggs
Caramel
500g granulated sugar
50g glucose
Cream
500g fresh cream
500g custard cream

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