At the baby shower, we made a delicious croquembouche. It was the perfect fit for this French country themed shower, but to be honest, I was terrified to make this. We didn’t get started on it until about 11:00 and the shower started at 11:30, so I thought we were F’d. But it all worked out, so that should let you know that it’s not hard at all. At least if you do it the cheater way like we did. We bought the cream puffs instead of making them, but everyone loved them so, I think that it worked out.
Here’s what you need:
- cream puffs
That’s it. See, easy, right?
So, we started with the cream puffs. We got them all ready for dipping by lining them up on wax paper:
Then, we dissolved the sugar in the water. We made an “x” in the sugar with our finger to let the water slowly soak into the sugar. Here was the hardest part for me, I couldn’t stir it. I just had to let it happen on it’s own. It was KILLING me. But, slowly put surely it got to where it needed to be. It had a tiny tinge of yellow to it:
Then, we submerged it into an ice bath to stop the cooking (sorry no picture of this). And, we started dipping the cream puffs and lining them up along the plate. Continue doing this until you make a pyramid. The bottom layer should have about 20 cream puffs and then decrease from there for each subsequent layer.
You’re supposed to have all the tops facing out, but that wasn’t really working for us, and it turned out just fine. But if you want to be really fancy, you can do it like you’re supposed to.
Then, once we had lined them all up we used a special tool to drizzle the caramel topping over them. I’m not sure what it’s called, if you know feel free to tell me in the comments.
Then, it was done!
Ok, so it wasn’t a perfectly straight croquembouche, and since this is a winter dessert, the humidity definitely prevented it from getting as crunchy as it should have, but it was definitely delicious! I can’t wait to make it again.