This is a multi step process...lots of work but so very delicious !
First you need to prepare the chou pastry to shape many many small and even "choux"
Second you must prepare the crème pâtissière to fill the choux. It can be vanilla flavoured or vanilla and rum, or coffee, or chocolate, or even caramel. Some people fill them with whipped cream but I do not recommend it for this confection as it does not have a very good staying power.
Thirdly, you must pipe the filling inside each chou being careful to fill them as much as possible without spilling over. Making a small cross shaped incision at the bottom and using a fine pastry bag tip helps.
Next you must make a caramel to glue the choux together as well as ice them to make them shiny.
Next you start piling them up, clung as you go. The challenge is to make an even and straight pyramid. You may need to re heat the caramel or make another batch.
Once the pyramid is complete, you can wrap the croquembouche in threads of caramel round and round. Some people place candied cherries or sugar flowers between the choux.
Ingredients
Directions
First you need to prepare the chou pastry to shape many many small and even "choux"
Second you must prepare the crème pâtissière to fill the choux. It can be vanilla flavoured or vanilla and rum, or coffee, or chocolate, or even caramel. Some people fill them with whipped cream but I do not recommend it for this confection as it does not have a very good staying power.
Thirdly, you must pipe the filling inside each chou being careful to fill them as much as possible without spilling over. Making a small cross shaped incision at the bottom and using a fine pastry bag tip helps.
Next you must make a caramel to glue the choux together as well as ice them to make them shiny.
Next you start piling them up, clung as you go. The challenge is to make an even and straight pyramid. You may need to re heat the caramel or make another batch.
Once the pyramid is complete, you can wrap the croquembouche in threads of caramel round and round. Some people place candied cherries or sugar flowers between the choux.