Croquembouche | How to make Croquembouche

By Sharvari Gokhale  |  18th Sep 2015  |  
4 from 1 review Rate It!
  • Croquembouche, How to make Croquembouche
Croquemboucheby Sharvari Gokhale
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Video for key ingredients

  • Homemade Short Crust Pastry

About Croquembouche Recipe

Croque-en-bouche: Literally meaning is "Crunch in the mouth", is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel.

Croquembouche is a delicious dish which is liked by the people of every age group. Croquembouche by Sharvari Gokhale is a step by step process by which you can learn how to make Croquembouche at your home. It is an easy recipe which is best to understand for the beginners. Croquembouche is a dish which comes from French cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 15 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Croquembouche takes few minute for the preparation and 50 minute for cooking. The aroma of this Croquembouche make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Croquembouche will be the best option for you. The flavor of Croquembouche is unforgettable and you will enjoy each and every bite of this. Try this Croquembouche at your weekends and impress your family and friends.


Ingredients to make Croquembouche

  • For the Choux Pastry: Refined flour - 450 gms
  • Unsalted butter - 260 gms
  • salt - 1 tsp
  • sugar - 15 gms
  • water - 475 ml
  • eggs - 8
  • For the filling: Whole milk 1 Litre
  • Vanilla essence - 10 ml
  • egg yolks - 12
  • Grain sugar - 260 gms
  • Cornflour - 125 gms
  • Unsalted butter - 30 gms
  • For Caramel: sugar - 475 gms

How to make Croquembouche

  1. Preheat the oven at 220 deg C. In a large saucepan, bring the water, butter, salt and sugar to a boil. When the mixture boils, immediately take the pan off and add flour and keep stirring continuously till it cooks like a roux.
  2. Scrape the mixture in a paddle attachment fitted mixer and mix on a medium speed. Add one egg at a time and keep mixing till the mixture becomes piping consistency.
  3. Pipe the batter on a greased and dusted tray in small balls and bake at required temperature for 25-30 minutes.
  4. To make a custard boil the milk and sugar. Make a thick slurry of egg yolks and cornstarch and pour the boiled mixture over the egg mixture. Cook it on a double boiler till it thickens. Add butter and vanilla essence when off the heat.
  5. Cool the mixture and the baked Choux completely. Slit the Choux and fill it with custard.
  6. For making the caramel: Take a non-stick pan and put the sugar on a low flame and cook it till its light amber in colour. Stick the choux buns over each over in a pyramid and cover it with spun sugar.
  7. You can also decorate it with candies, gold balls, edible flowers, almonds, etc.

My Tip:

Be careful while handling the hot caramel !!!

Reviews for Croquembouche (1)

Maithili Thangkhiew2 years ago

Delicious! will try for sure. Would love to see a picture.

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