Croquembouche

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

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
Confectionery
Vegetarian
Mediterranean

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-