Croquembouche

Name: Croquembouche
Yield: Serves 20
Cuisine: French
Ingredients: 10 g salt; 500 ml water; 2 kg nougatine; 1 egg white; 250 g icing sugar; 15 g caster sugar; 1 kg caster sugar; 200 ml water; 100 g cornflour; 1.5 litres milk infused with 1 vanilla pod; 200 g unsalted butter, softened; 90 ml liqueur of your choice; 1 tbsp lemon juice; 200 g unsalted butter; 300 g plain flour; Nibbed sugar, to decorate; 8-9 eggs; 1 egg; 12 egg yolks; 300 g caster sugar; Pinch of salt; 100 g plain flour; 1 egg yolk; 300 g glucose

Preparation info

Serves
20

Difficulty
Medium

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Traditionally prepared for weddings in France, this spectacular confection consists of tiers of choux buns filled with an enriched crème pâtissière and embellished with caramel. Croquembouche is straightforward to make; each element is prepared individually before the final assembly.

Ingredients

2 kg nougatine
Nibbed sugar, to decorate

Europe
France
Mediterranean
Vegetarian
Confectionery

Method

Make the nougatine and roll it out thinly. Using a 30-cm cake card as a guide, cut out a large disc of nougatine - this will be the base of the croquembouche; set the disc aside on the card. Using a 10-