Croquembouche | How to make Croquembouche

By Sharvari Gokhale  |  18th Sep 2015  |  
4.0 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 an authentic dish which is perfect to serve on all occasions. The Croquembouche is delicious and has an amazing aroma. Croquembouche by Sharvari Gokhale will help you to prepare the perfect Croquembouche in your kitchen at home. Croquembouche needs few minutes for the preparation and 50 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Croquembouche. This makes it easy to learn how to make the delicious Croquembouche. In case you have any questions on how to make the Croquembouche you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sharvari Gokhale. Croquembouche will surely satisfy the taste buds of your guests and you will get compliments from your guests.


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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