Invert Croquembouche

Ingredients

Choux Pastry

200 grams (7 ounces) water
50 grams (1.8 ounces) milk 3-6%
100 grams (3.5 ounces) butter 82.5%
4 large eggs, about 200 grams (7 ounces)
180 grams (6.3 ounces) flour
A pinch of salt

Custard

180 grams (6.3 ounces) butter 82.5%
1 can (397 grams/14 ounces) boiled condensed milk
220 grams (7.8 ounces) Nutella
50 grams (1.8 ounces) walnuts, chopped
2 tablespoons (1 ounce) Baileys liquor or cognac, to taste

Equipment

Saucepan
Use a saucepan with a thick bottom to ensure even heating and prevent burning.
Pastry Bag with Nozzle
A good quality pastry bag and nozzle are essential for creating perfect mini-eclairs.
Whisk
A sturdy whisk will help you achieve a smooth and lump-free dough and custard.
Baking Sheet
Non-stick or lined with parchment paper baking sheets will prevent your eclairs from sticking.
Cool Rack
Allowing the eclairs to cool evenly helps to maintain their structure.

Instructions

Step 1

This time we have an interesting recipe for a world-famous Croquembouche cooked in an inverse way. Some may call this dessert the “Lady’s Fingers” cake. You will love it!

Step 2

Step 1: Combine the water, milk, and a pinch of salt in a saucepan with a thick bottom. Place it over medium heat until it comes to a boil. Add the chilled butter pieces and stir until dissolved. Tip: Ensure the butter is well-chilled to help it melt more evenly.

Step 3

Step 2: Once the butter is melted, add the sifted flour and mix vigorously until smooth. Cool the dough for 5 to 7 minutes. Tip: Cooling helps to prevent the eggs from cooking when added.

Step 4

Step 3: Add the eggs at room temperature to the dough base and whisk until smooth. Form "mini-eclairs" about 2 cm (0.8 inches) long using a pastry bag with a nozzle.

Step 5

Step 4: Bake the eclairs at 185-190°C (365-374°F) for about 25 minutes using the "top + bottom" mode. Cool the finished eclairs. Tip: Do not open the oven door during baking to ensure the eclairs puff up properly.

Step 6

Step 5: Meanwhile, prepare the custard: Whip the room temperature butter at maximum speed for 3 to 5 minutes until it whitens and increases in volume. Add the boiled condensed milk, Nutella, and chopped walnuts while continuing to whip. Add the liquor or cognac at the end. The custard is now ready. Tip: Ensure all custard ingredients are at room temperature for a smooth mixture.

Step 7

Step 6: Divide the total number of profiteroles into 3-4 "layers" for assembling. Follow this order: a thin layer of custard, then eclairs, then custard, and repeat until all layers are used. Leave the top layer of eclairs uncovered. Place the cake in the fridge overnight.

Step 8

Enjoy! Bon Appetit! Tip: Letting the cake sit overnight allows the flavors to meld together beautifully.

Servings

The first bite into this Croquembouche is pure bliss, but how about taking it to the next level? 🤤

For a celebration: 🎉 Presentation is key! Arrange your Croquembouche on a beautiful serving platter, and garnish with edible gold leaf or fresh berries to add a festive touch.

Treat yourself: ☕ Imagine this: A cozy blanket, your favorite book, and a slice of this exquisite cake paired with a warm cup of coffee, or perhaps a little Baileys on the side. Heaven!

Picnic Ready: 🧺 Slice this delight into mini portions and pack them in parchment or cupcake liners. Perfect for sharing with friends and family in a picturesque outdoor setting.

Variations

Gluten-Free Variation: 🌾
Substitute the regular flour with a high-quality gluten-free flour blend. Ensure all your other ingredients are certified gluten-free to avoid cross-contamination. You'll have the same delicious layers, but safe for those with gluten sensitivity!

Vegan Variation: 🌱
For a vegan version, use plant-based butter and substitute the eggs with a combination of 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg. Vegan condensed milk and Nutella substitutes are widely available. Skip the liquor or use a vegan-friendly option. Enjoy cruelty-free indulgence without compromising on taste!

Faq

Why is my choux pastry not puffing up?
Make sure your oven is preheated properly and avoid opening the door during baking. The steam inside helps the pastry rise.
Can I prepare the custard ahead of time?
Yes, you can prepare the custard and store it in the refrigerator for up to 2 days. Just make sure to whip it again before using.
How do I ensure the mini-eclairs are evenly sized?
Use a ruler to measure your pastry bag's nozzle and practice piping a few eclairs on parchment paper before starting.
What's the best way to store leftover Croquembouche?
Store in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for a few minutes before serving.
Can I add different flavors to the custard?
Absolutely! Feel free to experiment with flavors like vanilla, coffee, or even citrus zest to customize your custard to your liking.
How can I achieve a perfect shine on my mini-eclairs?
Brush them with a thin layer of egg wash before baking, and they'll come out beautifully golden and shiny.