I’ve always wanted to try a proper Croquembouche, but they are not readily available and quite expensive. So the logical solution is to make one myself. After securing help for eating the results of my efforts (Thanks to Rob and Louise for hosting their annual Christmas party and saying yes when asked if I could bring dessert!) I pondered on the filling and the building material. The classic version of vanilla pastry cream and caramel lacks chocolate (the things you take on board when being married to a chocoholic ;-)) so I went with chocolate pastry cream and caramel.

The choux pastry balls can be baked up to three days in advance. Just crisp them up again for 5 minutes.


The filled choux pastry balls.


The slightly lopsided Croquembouche. If I do this again I’ll try constructing it from the base up instead.


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