Profiterole Wedding Cake: A Step-By-Step Guide To Making Yours

A profiterole wedding cake is a unique and impressive dessert that is perfect for any special occasion. Also known as a croquembouche, this French treat is a cone-shaped tower of cream-filled profiteroles, bound together by caramel. While it may seem intricate and challenging to create, the process is surprisingly simple and can be adapted to suit different tastes. Whether you prefer a traditional vanilla pastry cream or a rich chocolate mousse filling, the end result is a stunning and indulgent cake that is sure to impress your guests.

Making the choux pastry

Choux pastry is the base of your profiteroles, and the more time you spend perfecting this, the better your wedding cake will be.

Firstly, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Sift 2 cups of plain/all-purpose flour and set aside. In a large saucepan, heat 2 sticks of cubed butter (200g) with 2.5 cups of water (600ml) and a pinch of salt. Keep the heat at medium-low until the butter is melted. As soon as you see the butter melting, quickly add the sifted flour. Remove the pan from the heat. It is important not to let the water boil for too long, as it will evaporate. Beat the mixture vigorously with a wooden spoon until it forms a ball and no longer sticks to the sides of the pan. At first, the mixture will be very wet, but keep beating and it will come together. Set the mixture aside to cool for 5 minutes.

In a separate bowl, whisk a minimum of 10 eggs and then beat them into the pastry dough, adding a small amount at a time. You can use a wooden spoon or a balloon whisk for this. The mixture will initially split, but this is normal and it will come back together as you continue to beat. Beat vigorously at each stage to ensure a smooth, homogenous batter that still holds its shape.

Fit a pastry bag with a plain tip, around 1/3 inch (9mm) in size. Pipe the dough into 1-inch circles (2cm) on the prepared baking sheet. You can also draw 1.5-inch circles on the parchment paper and turn the paper over so the ink doesn't touch the dough directly. Pipe within the circles and your puffs should be a similar size after baking. Pipe about 20 to 25 puffs per baking sheet.

Bake for 15 minutes, then reduce the heat to 350°F (180°C) and continue to bake for 35-40 minutes, or until the profiteroles are browned and puffed. You may need to rotate the baking sheets and switch the rack positions halfway through baking. When done, prick each profiterole with a skewer to release the steam, then allow them to cool on a wire rack.

Preparing the cream filling

The cream filling is a key component of a profiterole wedding cake, adding a delicious and creamy texture to the dessert. Here is a step-by-step guide to preparing the cream filling:

Step 1: Gather your ingredients

The first step is to gather all the necessary ingredients for the cream filling. You will need:

• Heavy cream
• Icing/confectioners' sugar
• Vanilla extract or vanilla bean powder
• Cream cheese (if using the cream cheese filling variation)
• Powdered sugar (if using the cream cheese filling variation)
• Almond extract (if using the cream cheese filling variation)

Step 2: Prepare the whipping cream

In a large bowl, whisk the heavy cream until stiff peaks form. This process will give the cream the necessary volume and thickness to be used as a filling. Make sure not to overmix, as this can cause the cream to become buttery.

Step 3: Add sweetener and flavouring (Variation 1)

Once you have achieved stiff peaks with the cream, you can add the icing/confectioners' sugar and vanilla to taste. Whisk the mixture until all the ingredients are well combined and the cream is sweet and flavourful.

Step 4: Prepare the cream cheese filling (Variation 2)

If you prefer a cream cheese filling, start by mixing the cream cheese in a large bowl until it is smooth and free of lumps. Then, add the powdered sugar and almond extract, combining them well. Gradually fold the whipped cream into the cream cheese mixture until you have a homogeneous filling.

Step 5: Transfer the filling to a piping bag

Once you have prepared your chosen cream filling, it's time to transfer it to a piping bag. Use a small plain tip, about 1/3 inch (5-co: 2,4 9mm) in size, to make it easier to fill the profiteroles.

Step 6: Fill the profiteroles

Pipe the cream into the hole at the base of each cooled profiterole. Fill them generously, but be careful not to overfill, as the cream may start to leak out. Once filled, refrigerate the profiteroles until you are ready to assemble your wedding cake.

Your cream-filled profiteroles are now ready to be used in your wedding cake! Remember to fill the profiteroles as close to serving time as possible to ensure they stay fresh and delicious.

Building the cake structure

Prepare the Cone Structure:

Start by creating a cone-shaped structure that will serve as the base for your profiterole tower. You can use a large sheet of thin cardboard and roll it into a cone shape. The cone should be approximately 40 cm (16 inches) high and have a base diameter of about 18 cm (7 inches). Trim the base so that it stands flat and secure it with tape. Place your cone on a cake stand or a serving platter.

Create the Profiteroles:

Prepare your choux pastry dough and pipe small balls of pastry onto baking sheets. Smooth down any peaks with a wet finger. Bake the profiteroles in a preheated oven, following the recipe instructions. Once baked, cut a small slit into each profiterole to allow steam to escape, and let them cool on a wire rack. Repeat this process until you have enough profiteroles to build your tower.

Make the Filling:

Prepare the filling by whisking together the cream, sugar, and vanilla until you achieve stiff peaks. You can also use pastry cream or creme patisserie as an alternative filling. Spoon the filling into a piping bag and pipe a generous amount into each profiterole through the slit you created.

Assemble the Tower:

Now it's time to assemble your profiterole tower! Dip the tops of each filled profiterole into the caramel sauce and place them in a ring around the base of the cone. Repeat this process, building concentric circles of profiteroles around the cone as you work your way up. You can dip one side of the profiteroles in a little extra caramel to help them stick together. Continue building upwards, creating a conical shape.

Stabilise the Layers:

To ensure your profiterole wedding cake is stable, use caramel as your "glue". Lay the first layer of profiteroles right-side up onto a plate, gluing the undersides together with caramel. For the second layer, place the profiteroles sideways, sticking them to the previous layer with caramel. Continue building, alternating between right-side up and sideways layers, creating a sturdy structure.

Fill the Inside:

As you build your tower, fill the inside with loose profiteroles. This will add stability to your cake and ensure it can withstand cutting and serving.

Your profiterole wedding cake structure is now complete! You can decorate it further with sugar-coated almonds, spun sugar, or "candy floss" caramel. Remember to serve the cake immediately, as the spun sugar will soften over time. Enjoy the beauty and deliciousness of your creation!

Creating the caramel sauce

The caramel sauce is a key component of a profiterole wedding cake, acting as the glue that holds the structure together and giving it a beautiful glossy finish. Here is a detailed guide on how to create the perfect caramel sauce for your wedding cake.

Firstly, prepare your ingredients. For the caramel sauce, you will need granulated sugar and water. The quantities may vary depending on the size of your cake, but a good rule of thumb is to use equal parts sugar and water. For a standard-sized wedding cake, you will likely need around 3 cups of sugar and 1/2 cup of water.

Combine the sugar and water in a small saucepan and place it on medium-high heat. It is important not to stir the mixture at this stage, as it can cause the sugar to crystallize. Instead, gently swirl the pan occasionally to ensure even cooking.

As the mixture heats up, the sugar will start to melt and turn into a golden brown caramel. Keep an eye on it to ensure it doesn't burn. Once it reaches the desired colour, remove it from the heat. If you are making a large quantity of caramel, you may want to divide the sugar and water into two separate saucepans to make the process more manageable.

At this stage, you can carefully dip the tops of your cream puffs into the caramel. This will create a delicious coating and help the puffs adhere to each other when assembling the cake. Place the caramel-dipped puffs onto a wire rack or a sheet of parchment paper to cool slightly before assembling.

If your caramel starts to harden while you are working, simply reheat it gently over medium-low heat until it loosens. You can also reheat it if it becomes too thick during the assembly process.

Once your tower is assembled, you can use the remaining caramel to create decorative strands. Allow the caramel to cool slightly until threads form when you lift a fork out of the mixture. Dip the fork into the caramel and quickly swirl it around the tower, creating a web-like pattern. Repeat this process as many times as you like to achieve your desired effect.

Your caramel sauce is now ready, and you can move on to assembling your profiterole wedding cake! Remember to work quickly as the caramel will thicken and harden as it cools.

Decorating the cake

The croquembouche is a traditional French wedding cake that is often decorated with sugar-coated almonds or 'candy floss' caramel. The decoration is the elegant arrangement of the profiteroles themselves, rather than any fancy icing.

To decorate your profiterole wedding cake, you will need to make caramel. Heat sugar in a saucepan over medium heat until melted. Do not stir the mixture, but swirl the pan to ensure the sugar does not burn. Once the sugar has melted, carefully dip each profiterole into the caramel using tongs. Place the dipped profiteroles in a ring around the base of the cone. Repeat with all the remaining profiteroles and build them up around the cone. Reheat the sugar if it becomes too solid. Once the tower is assembled, dip a fork into the remaining sugar and then spin it over the tower of profiteroles to create thin lines.

You can also decorate the cake with food-safe flowers, such as jasmine flowers, or edible flowers.

If you want to add an extra layer of decoration, you can coat the tops of your profiteroles with caramel and pipe creme patisserie into the undersides. You can fill the profiteroles with chocolate or coffee-flavoured pastry cream or mix the pastry cream with cream for a lighter Saint Hanore cream.

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