Prepare to embark on a culinary journey that will transform your kitchen into a Parisian patisserie! The Layered Croquembouche with Salted Caramel is not just a dessert—it's an edible work of art that will make your guests gasp in awe. Imagine delicate, golden choux pastry puffs stacked into a stunning cone, each one filled with luxurious vanilla cream and glazed with a mesmerizing caramel that catches the light like spun sugar jewelry. This isn't just a recipe; it's a showstopping centerpiece that promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 1 hrs
Cook Time: 2 hrs
Total Time: 3 hrs
Cuisine: French
Serves: 12 servings
Ingredients
- 2 cups water
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 8 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 cup salted caramel sauce
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the choux pastry by combining water and butter in a large saucepan. Heat over medium-high until butter is completely melted and mixture begins to boil.
- Remove from heat and quickly stir in all-purpose flour, mixing vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Transfer dough to a stand mixer and let cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and glossy.
- Pipe the choux pastry onto parchment-lined baking sheets in small round shapes, leaving space between each puff.
- Bake choux puffs at 375°F for 25-30 minutes until golden brown and crisp, rotating sheets halfway through baking.
- Prepare vanilla pastry cream by whisking sugar, heavy cream, vanilla extract, and salt in a saucepan over medium heat until thickened.
- Cool pastry cream completely, then pipe into each choux puff using a small piping tip.
- Create caramel by heating granulated sugar in a heavy-bottomed pan until it turns amber, being careful not to burn.
- Carefully dip the top of each filled choux puff into the caramel, creating a glossy coating.
- Construct the croquembouche by arranging puffs in a cone shape, using additional caramel as "glue" between layers.
- Drizzle entire structure with salted caramel sauce for final decoration and added flavor complexity.
- Refrigerate for at least 1 hour to allow caramel to set and flavors to meld together before serving.
Tips
- Precision is key: Measure ingredients exactly and follow temperature instructions carefully.
- Use room temperature eggs for smoother choux pastry integration.
- Pipe uniform-sized puffs for a consistent and professional-looking tower.
- Work quickly when handling caramel to prevent burning or hardening.
- Use a tall, sturdy cone mold or create a makeshift cone with parchment paper for perfect shaping.
- Allow cooling time between steps to ensure structural integrity.
- Have all tools and ingredients prepared before starting to manage the complex process smoothly.
- Practice patience—this dessert requires time and attention to detail.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 10g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 230mg
