Croquembouche Wedding Cake: A Step-By-Step Guide

A croquembouche wedding cake is a stunning alternative to a traditional wedding cake. This French dessert, which translates to crunch in the mouth, is a cone-shaped tower of cream puffs or choux buns, bound together by caramel. The cream puffs can be filled with various whipped creams and ganaches, but a classic choice is vanilla pastry cream. The croquembouche is then often wrapped in fine strands of pulled sugar or drizzled with chocolate. While it may look like a challenging dessert to create, it is actually surprisingly easy to make and can be prepared ahead of time.

How to make the choux buns

A croquembouche is a cone-shaped tower of cream puffs or choux buns, bound together by caramel. The choux buns should have a light crunch on the outside and be soft in the middle. Here is a detailed, step-by-step guide on how to make the choux buns:

Ingredients:

• 1 cup (16 tablespoons) unsalted butter
• 1 teaspoon Kosher salt
• 1 teaspoon granulated sugar
• 2 1/2 cups all-purpose flour
• 10 to 11 large eggs, at room temperature

Method:

Firstly, bring 2 cups of water, 1 cup of unsalted butter, 1 teaspoon of salt, and 1 teaspoon of sugar to a boil in a large pot, stirring to combine. Once it has reached a boil, turn off the heat and add the flour. Stir the mixture vigorously until it comes together in a ball, and a thin crust develops at the bottom of the pan. The dough should pull away from the sides of the pan—this should take around 3 minutes.

Next, transfer the dough to an electric stand mixer fitted with a paddle attachment. Beat the dough on medium-high speed to release the steam and cool it down, which should take about a minute. Once the dough has stopped steaming, add the eggs, one at a time, allowing the dough to come back together before adding the next. The dough will look broken after each addition of egg, but it will come back together as the ingredients reach the same temperature.

After adding the tenth egg, check the batter. You should be able to draw a line through it with your finger, and have the batter slowly fill in the line. If the batter is too dry, add another egg and test again. The dough should be smooth and glossy, but also somewhat elastic.

Now, prepare a piping bag by cutting a 1/2-inch circle tip. Fill the piping bag with the batter. You can use a resealable bag if you don't have a piping bag. Prepare two baking sheets by piping a small dot of batter on each corner, then line with parchment paper, pressing it to the batter to adhere. This will prevent the parchment paper from flying up in the oven.

Pipe 1 1/2-inch mounds by holding the pastry bag straight up, about 1/2-inch above the paper, and gently squeeze without moving the piping bag. When you reach the desired size, quickly twist and flick the piping bag so you have more of a flat top than a peak. Pipe about 20 to 25 mounds per baking sheet.

Bake the choux buns for 15 minutes, then reduce the oven temperature to 375 F and continue to bake until the buns are well browned and cooked through, about 35 more minutes. Rotate the baking sheets and switch the rack positions halfway through baking. Remove from the oven and let cool completely.

Your choux buns are now ready to be filled with pastry cream and assembled into a croquembouche!

How to make the pastry cream

To make the pastry cream, you will need: 4 large egg yolks, 3 tablespoons of cornstarch, 1/4 teaspoon of salt, 2 teaspoons of pure vanilla extract, 1/2 cup of granulated white sugar, 5 tablespoons of unsalted butter, and 2 cups of whole milk.

Firstly, whisk together the egg yolks, cornstarch, salt, and vanilla extract in a medium bowl. In a separate saucepan, heat the milk and sugar over a medium-high heat until tiny bubbles begin to form. Slowly pour the scalded milk into the egg mixture, whisking continuously to temper. Return the mixture to the pot and continue whisking over a medium-high heat until it starts to bubble and thicken. Remove from the heat and whisk in the butter.

Next, transfer the mixture to a bowl and cover with plastic wrap, gently pressing it directly onto the surface to prevent a skin from forming. Chill the pastry cream for about 2 hours, or until it is cold. Once chilled, whisk or stir vigorously with a rubber spatula until smooth. Finally, place the pastry cream into a piping bag fitted with a 1/3-inch circle piping tip, ready to fill your cream puffs.

The process of tempering the pastry cream is important as it ensures a smooth custard. If you were to mix the egg yolks directly into the hot milk without tempering, the yolks could scramble. By tempering, you gradually raise the temperature of the egg mixture, allowing it to emulsify slowly when added to the milk.

How to assemble the croquembouche

To assemble the croquembouche, start by making a cone out of a large sheet of poster board or construction paper. The cone should be about 18 inches high with a 6-inch base. Cut off any excess paper at the bottom so that it stands up straight. Cover the cone with a small piece of parchment paper and tape it in place.

Next, heavily spray two pieces of parchment paper with cooking spray and place them on each half of a serving platter. Place the cone on the parchment paper to ensure that the platter stays clean while you build the croquembouche.

Now it's time to make the caramel that will hold your cream puffs together. Place 3 cups of granulated white sugar and 1/2 cup of water in a small saucepan and stir to combine. Cook over medium-high heat, occasionally swirling the pan, until the caramel is a light golden brown. Be careful not to stir the mixture, as this can cause the sugar to crystallize.

Once the caramel is ready, carefully dip the tops of each cream puff into the caramel and place them on the side of the cone, starting at the bottom. Continue building each layer before moving upwards. You can dip one side of the puffs in a little extra caramel to help them stick together.

If the caramel becomes hard while you're working, simply reheat it over medium-low heat until it loosens. Once your whole tower is built, let the caramel in the pan cool slightly until threads form when you lift a fork out of it. Dip the fork into the caramel and quickly swirl it around the croquembouche to create a web of caramel strands. Repeat this process as many times as you like to achieve your desired look.

Finally, carefully remove the two pieces of excess parchment paper from under the cone and your croquembouche is ready to serve!

How to cut the croquembouche

A croquembouche is a cone-shaped tower of cream puffs bound together by caramel. It is a classic French dessert, often served at weddings, baptisms, and christenings. Cutting a croquembouche can be done in several ways, depending on the level of formality of the event and the texture of the glaze. Here are some options for how to cut and serve this impressive dessert:

Using a Sword or a Mallet

It was once considered bad luck to use a knife to cut a croquembouche, with a sword or mallet being the traditional tools of choice. However, in modern times, a sharp knife will suffice, and it is more easily accessible.

Formal Event

If you are serving a croquembouche at a formal event, use a sharp knife to carefully disassemble the tiers. Each guest can then be served two to three profiteroles. This method ensures a neat and tidy presentation.

Casual Event

For a casual event or family gathering, guests can be encouraged to pull the profiteroles by hand. Each guest can take two to three per person. This approach is more interactive and informal.

Newlywed Couple Cutting

At a wedding, the newlywed couple can cut the croquembouche from the middle, down through the tower of choux buns. The tower will then be taken away and distributed by the catering team as previously arranged.

Hammering the Top Layer

If the croquembouche has a layer of caramel or melted toffee, a hammer may be required to break through the top layer. This method can create some light-hearted and comical moments that will be captured by wedding photographers.

Feeding Each Other

If the couple does not want to make a mess, they can simply take a choux bun each from the top of the display and feed them to each other. This is a romantic and mess-free option.

Presenting the Croquembouche

A croquembouche is typically presented on a very flat surface, such as a traditional cake stand or a large cake base, to reduce the risk of slippage. It is often decorated with fresh flowers, ribbons, fairy lights, fresh fruit, chocolate, macarons, or edible glitter.

How to decorate the croquembouche

There are several ways to decorate a croquembouche. Here are some ideas to enhance the look of your croquembouche wedding cake:

Fresh Flowers

Add some fresh flowers to your croquembouche for a romantic and elegant touch. Choose flowers that complement your wedding colour palette, or opt for delicate blooms like roses, peonies, or baby's breath for a classic look.

Ribbon or Organza

Wrap your croquembouche with a beautiful ribbon or organza fabric. Choose a colour or pattern that ties in with your wedding theme. You could also add a bow to the top of the cone for an extra touch of elegance.

Fairy Lights

For a whimsical and magical touch, weave some fairy lights throughout your croquembouche. This is especially stunning for an evening wedding, as the lights will twinkle and create a warm ambiance.

Fresh Fruit

Decorate your croquembouche with fresh berries or other fruits. Strawberries, raspberries, or sliced kiwis can add a pop of colour and a touch of freshness to your display.

Drizzle of Chocolate

For chocolate lovers, a generous drizzle of chocolate over your croquembouche will be a decadent treat. You can even provide extra chocolate on the side for guests to dip their cream puffs into!

String of Pearls

For a unique and elegant touch, drape a string of faux pearls around your croquembouche. This adds a sophisticated and unexpected element to your wedding cake display.

Remember, when decorating your croquembouche, consider the overall style and colour scheme of your wedding. You can also get creative and incorporate other elements that reflect your personality and taste!

Frequently asked questions