Croquembouche

Cream-Puff Tree

Preparation info

  • serve about

    12

    .
    • Difficulty

      Complex

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Recipe of Pâte à Chou
  • Recipe of Crème Saint-Honoré

Method

  1. Make Pâte à Chou. Shape dough into Profiteroles and bake according to recipe. Cool puffs. Make Crème Saint-Honoré. Fill profiteroles.
  2. When ready to build the cake tree make the syrup. Boil water, sugar, and syrup to a hard-crack stage, or 310 degrees