A croquembouche or Croque-en-bouche is a French dessert, consisting of choux pastry balls piled into a cone and bound with threads of caramel. This dessert is perfect for weddings, birthday parties, and many more occasions. So here is a wonderful recipe of Croquembouche that I would like to share it with you all.


Cooking Time:
1 hour 30 Min

Electric Oven, Beater


For Vanilla Pastry Cream

  • Full cream milk | 600ml
  •  Vanilla pod |  1
  • Large egg yolks | 6
  • Caster sugar |  75g
  • Plain flour | 65g

For Choux Buns

  • Milk | 125ml
  • Water | 200ml
  • All-purpose flour | 150g
  • Salt | ½ Tsp
  • Unsalted butter | 100g
  • Brown sugar | 1 Tsp
  • Medium eggs | 4

For Caramel

  • Granulated sugar | 300g
  • Water | 225 ml

How to Cook!

For Vanilla Pastry Cream

  1. To make the vanilla pastry cream, whisk together the egg yolks and caster sugar until light yellow in colour and fluffy in texture. Add in the flour and whisk together until combined.
  2.  Put the milk into a pan and heat on a low flame. Cut the vanilla pod down the center and scrape out all the seeds. Throw the seeds and pod into the pot of milk and allow to heat just below boiling point. Once the milk is just below boiling point, remove the pods.
  3. Temper the sugar and egg mixture by adding in 1 ladle of the warm milk and then mix. Add in the rest of the milk and whisk to combine. Add this mixture back into the pot and heat on a low temperature. This will prevent your mixture from turning into scrambled eggs. Continue to whisk your mixture over a low temperature until your pastry cream has thickened.
  4. Transfer into a bowl and then cover the top with cling film to prevent a skin from forming. The cling film must touch the top of the pastry cream. Set aside to cool.

For Choux Buns

  1. Preheat your oven to 200 degrees Celsius.
  2. To make your choux buns, place the milk, water, brown sugar, salt and butter into a pot. Heat the pot over a gentle heat until the butter has melted. Then add the flour and mix with a wooden spoon.  Keep mixing until the mixture comes together to form a smooth dough. Remove from the heat.
  3.  Add in one egg at a time, making sure the egg is pre-beaten before adding in. Mix until the egg is thoroughly absorbed before adding the next egg. The final result should be a smooth, silky batter.
  4. Pipe your choux buns onto a lined baking sheet, making sure to leave a 2cm gap between each bun as  they will expand
  5. Bake the little buns for 30 minutes in the center of the oven. Remove from the oven and allow it to cool.
  6. Fill the piping bag with the pastry cream and fill the choux buns, being careful not to overfill them otherwise they might explode!

For Caramel

  1. Heat the sugar and water on a medium heat until golden brown in colour then removes from the heat (be careful not to burn yourself, it is insanely hot!). Keep a close eye on the caramel as it can burn very quickly
  2. Assemble the profiteroles around the cone using the caramel as your glue. If your caramel hardens while you’re still busy, gently heat it on the stove. I made my cone out of cardboard and shaped it into the shape I found best which is quite tall and narrow.
  3.  Decorate the Croquembouche with excess caramelized sugar and drape it over the top, then dust the top with icing sugar which is totally optional

Last but not the least, ENJOY each and every bite you take and sever it to your friends and loved ones!!!