Croquembouche with coffee cream filling

all details

Croquembouche, meaning ‘crunch in the mouth’, is a traditional French dessert often served at celebrations such as weddings. If you prefer, you can assemble the puffs to make one large croquembouche. Start with a large circle of puffs at the base (an odd number of puffs seems to work best) and gradually assemble the layers to form a pyramid shape.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 1 quantity choux pastry, made into 40 choux puffs, cooled.
  • 700 g (1 lb 9 oz/3 cups) caster (superfine) sugar

Coffee cream filling

  • 1½ tablespoons instant coffee granules
  • 400 g (14 oz) mascarpone
  • 60 g (2¼ oz/½ cup) icing (confectioners') sugar
  • 2 tablespoons pouring cream

Method

1. To make the coffee cream filling, dissolve the coffee in 1 tablespoon boiling water. Put the mascarpone, icing sugar, cream and coffee mixture in a bowl. Using electric beaters, combine well.

2. Place the filling in a piping bag fitted with a nozzle less than 1 cm (½ inch) in diameter. Using the end of a teaspoon, make a small hole in the base of each choux puff, then pipe the filling into the puffs.

3. To make a caramel, put the sugar and 250 ml (9 fl oz/1 cup) water in a heavy-based saucepan and slowly bring to a simmer over medium heat. Cook, without stirring, for 20 minutes, or until the mixture turns a deep caramel colour. Remove from the heat and immediately put the saucepan into a large bowl of cold water to stop the caramel cooking further.

4. To assemble, dip the base of three puffs into the caramel and place them together on a serving plate to form a triangular shape. Dip the base of a fourth puff into the caramel and place on top of the triangle, in the centre, to form a small pyramid. Repeat to make 10 individual pyramids in total.

5. Dip two forks into the remaining caramel, then rub the backs of the forks together until the caramel begins to stick. Gently pull the forks apart to check whether the caramel is cool enough to spin. If it drips, it probably needs longer to cool. When the caramel forms fine threads of toffee, spin it around each croquembouche until they are covered with fine threads of toffee. Serve immediately.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Cream/Milk
  • Cuisine - French
  • Course - Dessert
  • Occasion - Dinner Party

Similar recipes

Murdoch Recipe Thumbnail

Cherry millefeuille

Rating: 3 out of 5 stars
Reader ratings (2)
Vanilla custard.

Vanilla anglaise

Brigitte Hafner

Rating: 3 out of 5 stars
Reader ratings (2)
Passionfruit cream

Passionfruit cream

Jill Dupleix

Rating: 5 out of 5 stars
Reader ratings (3)

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Croquembouche with coffee cream filling

Rate Croquembouche with coffee cream filling:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Croquembouche with coffee cream filling with half a star Rate Croquembouche with coffee cream filling with 1 star Rate Croquembouche with coffee cream filling with 1.5 stars Rate Croquembouche with coffee cream filling with 2 stars Rate Croquembouche with coffee cream filling with 2.5 stars Rate Croquembouche with coffee cream filling with 3 stars Rate Croquembouche with coffee cream filling with 3.5 stars Rate Croquembouche with coffee cream filling with 4 stars Rate Croquembouche with coffee cream filling with 4.5 stars Rate Croquembouche with coffee cream filling with 5 stars

Error: Please select your rating for 'Croquembouche with coffee cream filling'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Jock Zonfrillo creates authentic Australian cuisine just by doing what comes naturally.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions