So this Halloween weekend, my friend and I decided to challenge our baking skills to make Croqembouche (craw-kem-boo-sh), which is a classic French dessert made by stacking cream puffs in a conical shape and caramel is used to keep the cream puffs in place.
Our result is okay for first time, but it took us a while to figure out how to bake the cream puffs without collapsing and burning. The final assembly also needs improvement..the tower was not very conical in shape and tilting to one side. So I decide to call this cream puff tower instead of croqembouche =P
Even though the process was at times, challenging and stressful; we had fun over the 2-day-baking process. It was even more rewarding seeing our friends enjoying our tower of cream puffs!
Here are some tips for first-time-croqembouche-makers:
- Let the batter rest and cool before piping. This allows the batter to “harden” or dry so the dough doesn’t collapse and flatten on the baking sheet before baking
- Don’t over crowd the oven! Bake with one cookie sheet at a time. If oven becomes too crowded, the cream puffs will collapse in the oven.
- Fill the cream puffs 1-2 hours before serving or they will get soggy.
- Careful the caramel is super hot even off the stove…don’t burn your finger!
- Try to pipe all of your cream puff the same size, it will be much easier for assembly!