Croque-En-Bouche

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Servings: 10 Difficulty: Advanced
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A classic French cream puff tower glazed in caramel and filled with rich pastry cream
Croque-en-Bouche (3 recipe image
Croque-en-Bouche (3 recipe image
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Croque-En-Bouche

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 3501.1

Description

This elegant Croque-En-Bouche is a spectacular centerpiece dessert featuring delicate cream puffs filled with luxurious vanilla pastry cream. The puffs are dipped in hard caramel and stacked into a cone shape, creating a shattering glass-like exterior that gives way to soft, airy dough and smooth custard inside. It combines the crunch of caramel with the richness of butter and eggs, finished with a decorative touch of caramelized almonds and orange slices. While visually impressive, it relies on simple techniques like making choux pastry and crème pâtissière. This show-stopping treat is perfect for celebrations, holidays, or any occasion where you want to impress guests with traditional French patisserie flair.

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. For the choux pastry: Combine 2 cups cold milk, 1/2 pound unsalted butter, 2 teaspoons salt, and 1 1/2 tablespoons sugar in a saucepan.
  3. Bring the mixture to a rolling boil over medium heat.
  4. Remove from heat and immediately add 3 cups flour all at once.
  5. Return to low heat and stir vigorously until the dough forms a ball and pulls away from the sides, about 4 minutes.
  6. Transfer dough to a bowl and let cool slightly.
  7. Beat in 12 eggs one at a time, ensuring each is fully incorporated before adding the next.
  8. Line baking sheets with parchment paper and butter them lightly.
  9. Fill a pastry bag with the choux dough and pipe 60 small puffs onto the sheets.
  10. Bake for 20 minutes until golden brown and puffed. Remove and let cool completely.
  11. For the filling: Split the vanilla bean and scrape seeds into 4 1/2 cups milk with a pinch of salt. Let steep while preparing yolks.
  12. In a bowl, whisk 8 egg yolks with 1 1/2 cups sugar until pale.
  13. Add 2/3 cup flour to the yolk mixture and whisk until smooth.
  14. Gradually whisk the warm vanilla-infused milk into the yolk mixture.
  15. Pour back into a saucepan and cook over low heat, stirring constantly with a whisk, until thickened and boiling, about 5 minutes.
  16. Remove from heat and let cool to room temperature.
  17. Fill the cooled cream puffs with the pastry cream using a piping bag or spoon.
  18. In a heavy-bottomed saucepan, heat 1 1/2 cups sugar over medium heat without stirring until it melts and turns an amber caramel color.
  19. Lightly oil the inside of a cone-shaped mold.
  20. Working quickly, dip each cream-filled puff into the hot caramel, coating it completely.
  21. Starting from the bottom (point) of the mold, pack the caramelized puffs tightly into the cone shape.
  22. Continue filling until the mold is full and the top is flat.
  23. Let the tower cool completely at room temperature so the caramel hardens.
  24. Run a knife around the edge and unmold onto a serving platter.
  25. Decorate the sides and top with caramelized almonds and caramelized orange slices.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 3501.1kcal
% Daily Value *
Total Fat 151.6g234%
Saturated Fat 58.1g291%
Cholesterol 3410.3mg1137%
Sodium 1250mg53%
Total Carbohydrate 424.3g142%
Dietary Fiber 17.3g70%
Sugars 239.2g
Protein 115.7g232%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: croque-en-bouche, cream puffs, choux pastry, pastry cream, caramel, vanilla, french dessert, baking, eggs, butter, flour, milk, sugar, almonds, orange, custard, dessert tower, party food, classic, indulgent
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