Croquembouche

This towering cone of cream puffs bound with caramel traditionally graces French weddings. Building one successfully requires mastering choux, pastry cream, caramel work, and architectural construction.

Traditional Croquembouche

Yield: One tower serving 20-25 Active time: 3 hours Total time: 6 hours

#### Planning Your Tower

Size Guidelines: - Small (20cm): 30-35 puffs - Medium (35cm): 60-70 puffs - Large (50cm): 100+ puffs

#### Components

Choux Puffs (make 20% extra for safety): - Triple batch of basic choux recipe - Pipe small (2.5cm) uniform puffs - Bake until deeply golden and dry

Crème Pâtissière (vanilla or flavored): - Double batch, slightly firmer than usual - Add 1 extra tbsp cornstarch for stability - Cool completely before filling

Caramel Glue: - 400g granulated sugar - 100ml water - Few drops lemon juice

Assembly Equipment: - Cone-shaped form (or make with poster board) - Parchment paper - Heat-resistant gloves - Small fork for dipping

#### Assembly Instructions

1. Prepare base: Cover cone form with parchment, lightly oil. Place on serving plate.

2. Fill puffs: Using small tip, fill each puff from bottom. Wipe excess cream.

3. Make caramel: Cook sugar and water to deep amber (170°C/338°F). Keep warm on lowest heat.

4. Build base ring: Dip bottom of each puff in caramel, arrange around cone base. Hold briefly until set.

5. Continue building: Work in rings, each slightly smaller. Offset puffs like bricks. Quick-dip sides in caramel to glue to neighbors.

6. Create tower: Continue spiraling upward, decreasing ring size. Top with single perfect puff.

7. Spin sugar (optional): Dip fork in caramel, spin threads around tower.

8. Remove form: Once fully set (30 minutes), carefully lift out form.

Service Strategy: - Display maximum 2 hours (humidity enemy) - Serve by plucking puffs from top down - Provide plates and forks—it's messy!

Success Tips: - Work quickly once caramel is ready - Keep caramel at correct temperature - Accept imperfection—rustic charm is authentic - Practice with smaller version first

---