Ingredients
For the Cream Puffs






For the Chocolate Glue



For the Caramel Decoration



For Final Decoration (optional)






Instructions
Step 1
In a saucepan, combine water and unsalted butter. Heat until the butter melts completely. Bring the mixture to a gentle boil.
Once boiling, remove from heat and stir in all-purpose flour mixed with a pinch of salt. Mix until the dough forms a ball that pulls away from the sides of the pan.
Add each egg one at a time, mixing until smooth after each addition. The dough should be glossy and sticky.
Preheat your oven to 200°C (400°F) and prepare a baking sheet lined with parchment paper. Use a piping bag to pipe small dollops of dough onto the sheet, leaving space between each puff.
Bake for about 20-25 minutes until they are puffed and golden brown. Let them cool completely.
Step 2
While the cream puffs are cooling, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth and shiny.
Set aside to cool slightly but not harden, as you will use it shortly to assemble the tower.
Step 3
Using the melted chocolate, dip the base of each cream puff into it and stick them together in a pyramid shape. Start with a sturdy base and build upwards, ensuring the structure is stable.
Feel free to use a variety of sizes, making it a stunning centerpiece!
Step 4
In a saucepan, combine granulated sugar and water. Cook over medium heat without stirring until it turns a golden amber color.
Carefully dip the tips of the cream puffs into the caramel for an extra decorative touch. Be cautious as the caramel will be very hot.
Step 5
For a pop of color, fill any gaps in the structure with fresh berries and mint leaves.
Sift some powdered sugar over the entire tower to give it a delightful finish before serving.
Servings
Equipment
A good-quality piping bag is essential for filling your profiteroles perfectly. Ensure it’s strong and has a wide enough opening for easy filling!



This non-stick mat makes transferring your profiteroles to the baking tray a breeze. Plus, it’s reusable, eco-friendly, and helps achieve a uniform baking surface!


For making caramel, a heavy-bottom saucepan will help you control the heat and prevent burning. Always keep an eye on your caramel as it can go from perfect to burnt very quickly!



If you want to achieve magical caramel, a candy thermometer is your best friend! It ensures perfect temperature consistency for a smooth finish.



Variations
Want to make your Croquembouche suitable for everyone? No worries! For a gluten-free version, simply swap regular flour with a high-quality gluten-free blend! 🌾
If you're looking for a vegan alternative, substitute eggs in the profiterole batter with aquafaba (chickpea liquid) for a light texture, and use plant-based cream and chocolate for the filling. 🌱 You won’t believe how delicious it can be!
Faq
- What if my choux pastry doesn't puff up?
If your pastry doesn’t puff, it could be due to insufficient moisture in the dough. Make sure to properly measure your ingredients, and remember to let the dough cool slightly before adding the eggs!
- How do I know when my caramel is ready?
Your caramel is ready when it reaches a golden amber color, usually around 350°F (175°C) on your candy thermometer. Use caution as it will continue to cook slightly even off the heat!
- Can I prepare the profiteroles in advance?
Absolutely! You can bake the profiteroles ahead of time and store them in an airtight container. When ready, fill them fresh for the best taste!
- How can I make sure my Croquembouche stays stable?
It’s all about the base! Make sure to build a solid foundation with melted chocolate and secure each profiterole well, balancing the structure as you build.
- What are some good fillings for the profiteroles?
Classic vanilla pastry cream is a win! But you can get creative with chocolate mousse, fruit compote, or even a rich coffee cream for a twist. ☕️
- Is it possible to use a different type of chocolate?
Of course! While dark chocolate adds richness, feel free to use milk chocolate or white chocolate for a sweeter taste. Just be mindful of melting temperatures!