Croquembouche

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    533
based on 31 ratings

The soaring pastry confection known as a croquembouche is a French dessert often served at weddings, but you can make this stunning showstopper for any occasion. A croquembouche consists of a towering cone of choux buns which are filled with vanilla pastry cream and then dipped into caramel before assembling using a cone shaped mould. For the mould we use a cardboard cone covered in cling film, available online or in craft shops.

Inspired by: https://youtu.be/fJvFOUgunFo

recipe updated 11 Oct 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    40 g
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    460 g
  • Milk icon
    Milk
    520 ml
  • Cornflour icon
    Cornflour
    20 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Water icon
    Water
    260 ml
  • Salt icon
    Salt
    1 pinch
  • Bread flour icon
    Bread flour
    80 g
  • Raspberries icon
    Raspberries
    as needed
  • Blueberries icon
    Blueberries
    as needed
  • Blackberries icon
    Blackberries
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cooking chef xl bowl
  • kCook icon Large glass bowl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Line a clean baking sheet with parchment paper then set aside
  2. Attach the Stir Tool and Whisk
  3. Add egg yolk, caster sugar, milk, cornflour and vanilla extract to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Whisk with splashguard fitted until thick - 10 min, 104°C, Speed 3
  6. Whisk with splashguard fitted - 10 min, Speed 3
  7. Transfer content of Cooking Chef XL Bowl to large glass bowl
  8. Press a piece of parchment paper onto the surface
  9. Chill in fridge and let cool
  10. Clean Cooking Chef bowl
  11. Attach the Creaming Beater
  12. Add water, milk, unsalted butter and salt to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 2 min, 104°C, Stir 1
  14. Then add bread flour to the Cooking Chef XL Bowl
  15. Cook with splashguard fitted - 2 min, 104°C, Speed 3
  16. Mix with splashguard fitted - 2 min, Speed 1
  17. Add egg to the Cooking Chef XL Bowl gradually while machine is running
  18. Mix with splashguard fitted until glossy - 2 min, Speed 3
  19. Transfer content of Cooking Chef XL Bowl to piping bag
  20. Pre-heat oven - 190°C
  21. Pipe content of piping bag onto baking sheet
  22. Use a wet fingertip to smooth the tops of the choux buns
  23. Bake until golden brown - 25 min, 190°C
  24. Remove from oven
  25. Use a skewer to make a hole in the base
  26. Bake - 5 min, 190°C
  27. Remove from oven
  28. Let cool completely
  29. Remove the bowl of cream from the fridge
  30. Transfer content of large glass bowl to piping bag
  31. Fill each bun with the cream and set aside
  32. Clean Cooking Chef bowl
  33. Attach the Stir Tool
  34. Add water and caster sugar to the Cooking Chef XL Bowl
  35. Cook with splashguard fitted until sugar has dissolved - 2 min, 160°C, Stir 1
  36. Remove the splash guard
  37. Cook until thickened - 16 min, 180°C, Speed OFF
  38. Wrap a cardboard cone in plastic wrap and place onto a serving plate
  39. Take a choux bun and dip the flat base into the caramel
  40. Immediately attach the choux bun to the bottom of the mould
  41. Repeat with the rest
  42. Allow to cool and then remove the mould
  43. Decorate with raspberries, blueberries and blackberries
  44. Dust with icing sugar
  45. Serve
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