19+ Christmas Croquembouche Recipe Unleash Your Inner Chef!

Ingredients for Christmas Croquembouche

Dough:

• 1 cup water
• 1/2 cup unsalted butter, cut into small pieces
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Caramel:

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1/4 teaspoon lemon juice

Instructions:

Step 1: Make the Dough

1. In a medium saucepan, bring water, butter, and salt to a boil. 2. Add flour and stir vigorously with a wooden spoon until the mixture forms a ball. 3. Continue to cook for an additional minute to cook out the flour taste. 4. Transfer the dough to a mixing bowl and let it cool for 5 minutes. 5. Using a stand mixer or hand mixer, beat in the eggs one at a time until fully incorporated and the dough is smooth. 6. Preheat your oven to 425°F and line a baking sheet with parchment paper. 7. Transfer the dough to a piping bag fitted with a 1/2 inch round tip. 8. Pipe 1 inch mounds onto the prepared baking sheet, leaving about 1 inch of space between each one. 9. Bake for 20-25 minutes, until puffed and golden brown. 10. Let the profiteroles cool completely before filling.

Step 2: Make the Pastry Cream

1. In a medium saucepan, heat milk and half of the sugar over medium heat, stirring occasionally. 2. In a separate bowl, whisk the egg yolks, cornstarch, and remaining sugar until light and fluffy. 3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. 4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. 5. Remove from heat and stir in butter and vanilla extract. 6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. 7. Chill in the refrigerator until ready to use.

Step 3: Assemble the Croquembouche

1. Transfer the pastry cream to a piping bag fitted with a small round tip. 2. Gently pierce the bottom of each profiterole with the tip, and pipe in the cream until full. 3. In a large saucepan, combine sugar, water, and lemon juice for the caramel. 4. Cook over medium heat, swirling the pan occasionally, until the mixture turns a deep amber color. 5. Remove from heat and let it cool for 2-3 minutes. 6. Carefully dip the top of each profiterole into the caramel and place it on a parchment-lined baking sheet. 7. Continue to dip and stack the profiteroles, forming a pyramid shape. 8. Decorate with Christmas-themed sprinkles, powdered sugar, or edible gold leaf. 9. Let the croquembouche sit for at least 30 minutes to allow the caramel to harden before serving. Your Christmas croquembouche is now ready to be served and enjoyed by all! This elegant and delicious dessert is sure to impress and become a new holiday tradition. Happy baking!