Croquembouche
I’m not sure I’ve ever met anyone who genuinely loves Christmas pudding. Growing up, it always felt more like a ritual than a treat. In my house, my grandad made it entertaining, his one festive responsibility was hiding coins in the pudding, ranging from 2p to £2.
Every bite was a gamble, as you’d crunch down on a coin when you least expected it. A memorable tradition, but the pudding itself? Perhaps not worth the six-week wait it takes to prepare.
The croquembouche however, a showstopping French dessert traditionally served at weddings, featuring delicate choux buns filled with silky vanilla cream. Its towering, tree-like shape makes it the perfect festive centrepiece. It still has the nostalgic crunch of my families Christmas pudding, but I’d take the crunch of caramel over a coin any day.
Yes, it takes some time and effort, but trust me, it’s much quicker than six weeks, and is a truly memorable dessert.
Prep time: 80 mins
Cooking time: 45 mins
Serves: 6-8
100g Whole milk
100g Water
10g Caster sugar
Pinch of salt
100g Butter (unsalted)
200g Plain flour
4 Eggs
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320g Whole milk
320g Whipping cream
2 Vanilla pods
150g Caster sugar
130g Egg yolk (approx. 7 egg yolks)
50g Cornflour
50g Butter (soft)
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400g Caster sugar (shouldn’t need all of this, just in case you mess your caramel up like me)
For the choux buns, place a saucepan over a medium heat and add the butter, milk, measured water, sugar and salt and bring to the boil. Once it is boiling, add the flour, then mix well over a medium-low heat for 6–8 minutes, constantly stirring with a wooden spoon. Put into a bowl and leave to cool slightly.
Add the eggs one at a time and, using a wooden spoon, beat until fully combined. Once both eggs have been added, the mixture should have a spooning consistency: this means it hold its shape, but when you take a spoonful and tap the spoon on the side of the bowl, the mix falls off. If the mix is too thick, add a little more egg. Place in a piping bag. Pipe the mix on to lined baking trays, the choux buns should be about the size of a £2 coin. Bake at 170c fan / 190c for 25/30 minutes (don’t open the oven door whilst baking!)
For the crème pat bring the milk, cream and vanilla to the boil. In a separate bowl whisk together your sugar and cornflour, add the egg yolk and mix well. Pour half of the hot vanilla milk over the egg yolks whilst stirring, then add the egg yolk mix back to the pan with the remaining milk and cook over a low heat, continually stirring until the crème pat is thick and at 83C. Leave to cool to around 50C before beating in the butter. Place in a piping bag and in the fridge to chill.
Place half of the caster sugar into a clean saucepan over high heat. Cook the sugar until it turns a dark caramel colour. Avoid stirring; instead, gently swirl the pan to mix. Once the desired caramel colour is achieved, stop it from darkening further by placing the base of the pan into a bowl of cold water.
Dip the cooled choux buns into the caramel, ensuring the tops are well-coated. Shake off any excess caramel, then place them caramel-side down on a tray lined with baking paper. Allow the caramel to cool and set.
Fill the choux buns with the chilled crème pâtissière. To build the croquembouche, reheat the caramel over medium heat to remelt it. If more caramel is needed, add caster sugar to the same pan and repeat the caramel-making process. Use a small, upside-down bowl with straight edges as a guide. Stick the choux buns together using the caramel, following the shape of the bowl. Allow each layer to set completely before starting the next. The goal is to create a tall, cone-shaped structure resembling a Christmas tree.
Once the croquembouche is assembled, decorate it as you wish. Spun sugar is a classic choice for an elegant finish.
