Ingredients

Profiteroles

80 milliliters water (about 3 ounces)
80 milliliters milk (about 3 ounces)
10 grams sugar (about 0.35 ounces)
1/4 teaspoon salt
70 grams butter (about 2.5 ounces)
100 grams flour (about 3.5 ounces)
3 large eggs
We recommend:
For butter:
Prime Hoosier Hill Farm Real Butter Powder, 2LB (Pack of 1)
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For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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(20,691) King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary $8.62 View details

Cream Filling

300 grams cream cheese (about 10.5 ounces)
80 grams heavy cream (about 3 ounces)
sweetened condensed milk to taste
We recommend:
For cream cheese:
Prime Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
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For heavy cream:
Prime Judee's Heavy Cream Powder 5 lb - Ideal for Baking, Cooking, and Beverages - Easy-to-Mix for Liquid Cream - Delicious and 100% Gluten-Free - Enhance Coffee, Pastries, Sauces, and Soups - Rich Flavor
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For sweetened condensed milk:
Prime California Farms Sweetened Condensed Milk Full Cream, 14 Oz, Pack of 8
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Caramel

200 grams sugar (about 7 ounces)
We recommend:
For granulated sugar:
Prime best seller Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
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Instructions

Step 1

Prepare the Profiteroles

In a medium saucepan, combine water, milk, sugar, salt, and butter. Heat the mixture over medium heat until it reaches a gentle boil.

Remove from heat and quickly stir in the flour, mixing until a dough forms. Allow it to cool for a few moments before adding the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Spoon or pipe small mounds of the dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for about 1 hour or until golden brown and puffed up.

Step 2

Make the Cream Filling

In a mixing bowl, combine the cream cheese and heavy cream. Using an electric mixer, whip the mixture until it is well combined and fluffy.

Add sweetened condensed milk to taste, and blend until smooth. This filling will add richness and flavor to your profiteroles.

Step 3

Prepare the Caramel

In a thick-bottomed pot, add the sugar. Turn the heat to high, about 8 out of 9 on the dial. Watch carefully as the sugar melts and turns into liquid caramel.

Once the caramel is golden and bubbly, remove it from the heat. Be cautious as it will be very hot.

Step 4

Assemble the Croquembouche

Once your profiteroles are baked and cooled, fill them with the prepared cream filling using a piping bag.

To create the croquembouche tower, dip one side of each filled profiterole in the hot caramel and stack them in a cone shape, working quickly before the caramel hardens.

Once all the profiteroles are stacked, drizzle any remaining caramel over the top for a beautiful finish. Enjoy your festive Croquembouche!

Servings

When it comes to serving your Croquembouche, **presentation is key!** Stack the cream puffs high and drizzle with gorgeous caramel for a **show-stopping effect.** 🎉

Consider placing your masterpiece on a decorative cake stand for added elegance. For a **festive touch,** sprinkle some edible glitter or use holiday-themed decorations around the base. Your guests will feel like they’ve walked into a French patisserie!

Pair the Croquembouche with a side of fresh berries or seasonal fruit for a refreshing balance to the richness. 🍓🍊 This will not only make for a vibrant display but also enhance the flavors, bringing a hint of tanginess that perfectly complements the sweet caramel.

Finally, don’t forget to serve with a scoop of vanilla or salted caramel ice cream alongside your tower. It will simply elevate the experience to heavenly levels! 🍦✨

Equipment

Mixing Bowl

Use a sturdy mixing bowl for combining your ingredients smoothly. A glass or stainless steel bowl is ideal for easy mixing and cleanliness.

We recommend:
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Stand Mixer or Hand Mixer

A stand mixer is great for hands-free mixing, but a hand mixer works just as well for whipping cream and making the cream filling fluffy!

We recommend:
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Piping Bag with Round Tip

This will allow you to pipe your profiteroles into uniform shapes. If you don’t have a piping bag, a ziplock bag with a corner cut off works too!

We recommend:
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Baking Sheet

Line it with parchment paper to prevent sticking and ensure easy transfer of your baked profiteroles.

We recommend:
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To ensure your caramel reaches the perfect temperature without burning, a thermometer is essential. Aim for a light amber color.

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Variations

If you’re looking to customize your Croquembouche for different dietary needs, we’ve got you covered! Here are some delicious variations to try:

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. This will maintain the texture of your profiteroles without sacrificing taste. Just ensure that all other ingredients are gluten-free as well.

Vegan: For a vegan version, use a plant-based butter substitute, almond or coconut milk in the dough, and aquafaba (the water from a can of chickpeas) in place of eggs. For the filling, opt for a vegan cream cheese alternative and dairy-free whipped cream. You can even sweeten it with maple syrup for added flavor. 🌱

Faq

  • What if my profiteroles don't puff up?

    If your profiteroles don’t rise, they may not have enough moisture in the dough, or they could be undercooked. Make sure to fully cook the dough before baking!

  • How can I prevent the caramel from hardening too quickly?

    Work fast when drizzling caramel, as it can harden rather quickly. Keep the caramel warm over low heat if you're decorating over a long period.

  • How do I know when my caramel is ready?

    The caramel should be an amber color and read around 350°F (175°C) on a candy thermometer. This indicates it’s at the perfect stage!

  • Can I prepare the components a day in advance?

    Absolutely! You can make the profiteroles and the cream filling ahead of time. Just assemble everything on the day you plan to serve for a crispy texture.

  • What is the best way to store leftover Croquembouche?

    It’s best to store any leftover Croquembouche in an airtight container in the fridge for up to 2 days. However, it’s best consumed fresh to enjoy the crispiness!

  • Can I use different fillings for the profiteroles?

    Definitely! Feel free to experiment with different flavors like chocolate mousse, berry whipped cream, or pastry cream for a twist on this classic recipe.

Nutrition facts

Delicious Croquembouche for Holiday Celebrations
Recipe Yield:40-45 servings
Calories:Approximate calories per profiterole, varies based on filling and toppings.
Calories (Min - Max):60 - 90
Total Fat:5g
Saturated Fat:3g
Protein:2g
Total Carbohydrate:7g
Total Sugars:3g