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Le Chaudron recipe
Piece montee choux
Croquembouche (caramel cream-puff tower)
⏱ 180 minServes 20Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
Choux pastryfor 60 cream puffs (or 60 store-bought
1 L (4¼ cups)pastry cream, made ahead
400 g (14 oz)superfine sugarfor the caramel
100 ml (½ cup)filtered waterfor the caramel
2 tbspglucose syrup or lemon juice
- Choux pastry for 60 cream puffs (or 60 store-bought
- 1 L (4¼ cups) pastry cream, made ahead
- 400 g (14 oz) superfine sugar for the caramel
- 100 ml (½ cup) filtered water for the caramel
- 2 tbsp glucose syrup or lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
1 foam cone (30 cm / 12 in tall)
1 large copper or stainless-steel saucepan (20 cm / 8 in)
1 candy thermometer (up to 200 °C / 400 °F)
1 disposable piping bag with a 6 mm round tip
1 bowl of cold water to stop the caramel
1 large round serving plate (40 cm / 16 in)
1 pair of caramel tongs or 2 forks
1 bowl scraper
1 large copper or stainless-steel saucepan (20 cm / 8 in)1 candy thermometer (up to 200 °C / 400 °F)1 disposable piping bag with a 6 mm round tip1 bowl of cold water to stop the caramel1 large round serving plate (40 cm / 16 in)1 pair of caramel tongs or 2 forks1 bowl scraper03 — Method
- Pipe pastry cream into each puff from underneath, without overfilling.Making it from scratch? See the choux pastry — ≈ 25 min
- Cook the sugar, water and glucose in the saucepan to 155 °C (311 °F) on a thermometer.
- Stop the cooking by dipping the bottom of the pan briefly in cold water.
- Dip the top of each puff in the hot caramel with tongs and stick the caramel side onto the cone.
- Start at the base, sticking the puffs tightly around the cone in a rising spiral.
- Keep going, with smaller rings toward the top.
- Decorate with spun caramel threads and set on the serving plate.
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