If you have been watching GBBO then you will instantly know what a croquembouche is, but if you don't, here is a shortened meaning of it: the croquembouche is one of the great extravagant show-stoppers to come out of Antoine Carême's culinary career. This tower of choux buns was traditionally piped full of savoury pâtés, but a sweeter version was soon developed which is filled with pastry cream and held together with caramel. Croquembouche literally means 'crunch in the mouth' and has become a favourite at French weddings. To make this croquembouche really festive we've sprayed it with edible gold spray, so it'll light up the table just like a Christmas tree!

To achieve a good shape; a croquembouche mould is a must! To make plump choux bun; it is crucial to put the piped buns in the oven straight away. If the choux batter goes cold, the pastry won't rise as much. When it comes to making the caramel, be extremely careful as it's scorching. To avoid burning your fingers, use a toothpick to dip the buns into the caramel. Don't let the caramel become too dark either, you will need to heat it multiple times, and it will end up tasting bitter if it becomes too dark. Start with a very pale golden caramel. The croquembouche is best served within 5 hours of assembly.

Ingredients for the choux:

  • 375ml water
  • 150g unsalted butter, cut into cubes (extra for greasing)
  • 6g fine salt
  • 12g caster sugar
  • 175g plain flour sifted
  • 5 medium eggs (300g), cracked into a bowl and mixed with a fork

Crème Pâtissère:

  • 330ml full-fat milk
  • 85g caster sugar
  • 45g custard powder
  • 5 large yolks (80g)
  • 175g unsalted butter
  • One vanilla pod

Caramel:

  • 330g caster sugar
  • 85g water

Equipment:

Method for the Choux:

  1. Preheat the oven to 200°C/180°C /Gas Mark 4. Grease 4 baking trays.
  2. Heat the water, butter, salt and caster sugar together in a pan. When the butter has melted, remove the pan from the heat. Do not allow it to boil.
  3. Immediately tip in the flour and stir quickly to combine. Move the pan back over low heat and stir the mixture until it comes away from the sides of the pan. 
  4. Remove from the heat and tip into a bowl, stirring for 5 minutes until the mixture cools. 
  5. Add half the eggs in one go and stir vigorously to combine. Then slowly add the remaining egg, little by little, you may not even need to use all of it. Keep checking the consistency. The mixture is ready when it looks very silky and dropped from a spoon held at an angle - dropping consistency. It should not be runny!
  6. Place a round nozzle in the piping bag and fill with the mixture. Pipe small circles onto the greased baking tray, around 3cm in diameter. 
  7. Bake for 20 minutes, rotating the tray after 12 minutes. Be sure not to open the oven for the first 10 minutes as the bun may deflate. 
  8. Remove from the oven, pierce the base of each choux bun with a skewer. Return to the oven for 3 minutes to dry the insides of the choux buns.
  9. Transfer to a cooling rack.

For the Crème Pâtissère:

  1. Place the milk and half the sugar in a saucepan and bring to the boil. Add the vanilla pod, cut in half, scrape the seeds out and add the entire pod too.
  2. Mix the remaining sugar with the custard powder. Add the egg yolk and mix with a whisk to make a thick paste.
  3. Pour in a small amount of the boiling milk over the egg mixture, continually whisking. Add the mixture to the rest of the milk and return to the hob over a medium flame. Be sure to whisk constantly.
  4. When it starts to boil, reduce the heat while continuing to whisk for a minute Remove off the heat and add the butter, whisk to combine. 
  5. Pour onto a baking tray or plate covered in cling film. Cover the top with a layer of cling film. Place in the freezer for 20 minutes, then transfer to the fridge.
  6. Place the pastry cream into a piping bag fitted with a round nozzle. 
  7. Hold each choux in 1 hand use the other to pipe the pastry cream inside. Scrape any excess away from the hole. Place in the refrigerator until ready to construct the croquembouche. 

Assembly of the Croquembouche:

  1. Begin by constructing the mould. Place a large bowl of cold water in the sink. 
  2. For the caramel, heat the caster sugar and water in a saucepan to 165°C. Use a thermometer to monitor the temperature. DO NOT USE YOUR FINGERS! The caramel is done when it starts to turn a very light golden colour. Do not allow it to go any darker. 
  3. Carefully plunge the base of the pan into the cold water for a few seconds. This will cool the caramel, so it isn't too runny when dipping the choux buns. 
  4. Holding each bun on its side, dip it into the hot caramel, covering 2/3rd of its side. Arrange the buns around the base of the croquembouche mould. Continue to build in this way, building up each layer until you reach the top. 
  5. If the caramel is too thick, you will need to reheat it on the hob.
  6. Leave the caramel to set for approximately 30 minutes before removing from the mould. The structure will be secure, but if you are worried about breaking the croquembouche, it can also be served in the mould. 
  7. Finish off with the gold spray. Best served within 5 hours of assembly. You can decorate with spun caramel, edible flowers, dip the buns in chocolate, whatever you like really! 

If you do attempt to make this, be sure to tag us in your pictures.

croquembouche