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Le Chaudron recipe
Croquembouche
Croquembouche (choux tower)
⏱ 120 minServes 10Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
400 g (14 oz)choux pastry
600 ml (2½ cups)pastry cream
300 g (11 oz)sugar
100 g (3½ oz)almonds
1egg, beaten
- 400 g (14 oz) choux pastry
- 600 ml (2½ cups) pastry cream
- 300 g (11 oz) sugar
- 100 g (3½ oz) almonds
- 1 egg, beaten
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pipe lots of small, even choux onto a baking sheet and bake at 180°C (350°F) for 25 minutes.
- Let cool, then fill each from underneath with pastry cream using a fine tip.
- Melt the sugar into an amber caramel.
- Dip the top of each puff in the hot caramel and stick them together around the cardboard cone.
- Keep building up into a tall, stable tower.
- Decorate with spun caramel and nougatine pieces and let set before serving.
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