What is a croquembouche?
The soaring and beautiful pastry confection known as a croquembouche or croque en bouche is a French dessert often served at weddings, baptisms, communions, and many other special celebrations.
How do you make a croquembouche?
You will line this container with caramel-dipped puffs to form the base of the croquembouche; because the container is oiled, you can slip the base out of it. Bring the sugar, water, and corn syrup to the boil over high heat, swirling pan until sugar has completely dissolved and liquid is clear and limpid.
Do you have to bake croquembouche the day of?
The croquembouche should be enjoyed the day of assembly, as the cream puffs will not retain their crunchiness as time passes. If the puffs have little peaks before baking, try dipping your finger in some milk or egg white to smooth it out. The baked puffs should be totally hard and medium brown in color.
How many Choux puffs do I need for a croquembouche?
It takes an average of 4 choux puffs per person (it can be more or less depending on their size). Usually you will need at least 60 small choux puffs to mount a nice croquembouche. Although all forms are possible the conical form remains the easiest to achieve and is also the most used.