2019年1月16日 · To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it.

2022年12月16日 · A towering masterpiece of caramel-covered cream puffs surrounded by golden threads of spun sugar, the croquembouche is the celebration cake of France. Preparing a template for your choux puffs ensures that they are uniform in size, which helps with assembly and appearance.

Next, lay out a layer of parchment paper on your counter, dip the ends of the whisk into the caramel and wave it back and forth to create a pile of spun sugar to wrap around the base of the croquembouche, like a spun sugar nest. If desired, top with a …

2019年12月23日 · Croquembouche is a French dessert made of pastry cream and caramel choux pastry puffs, arranged into a tree-like shape. Decorated with spun sugar and holiday decor. Croquembouche aka cream puff tower, is one of my favorite holiday desserts! I mean look at it, it’s an edible Christmas tree!

In a small saucepan, combine 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water; bring to a boil over medium heat. Wash down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking without …

Once the croquembouche has been adorned in spun sugar, the cream puffs are ready to be enjoyed, all with a nice little crunch from the caramel. The crispy element from the spun sugar really adds some variation to the dessert since cream puffs …

To create the spun sugar, place a large sheet of baking paper on the kitchen bench. Hold two forks together back to back and, and dip into the toffee. Working quickly from about 30cm …

2025年1月28日 · Croquembouche is a French dessert made by stacking choux pastry puffs in a conical shape and glueing them together with caramel. Once the dessert is cemented and properly shaped, it is decorated usually with spun sugar, but other decorations can be used as well and this includes: sugar coated almonds, fondant flowers, chocolate decorations etc.

The confection can be decorated with spun sugar if desired, which sounds difficult but is in fact quite simple. If you wish to do this, multiply the toffee ingredients by 1.5 to make extra toffee. Preheat the oven to 180°C. Roll out the shortcrust pastry and cut a circle 23 cm in diameter.

once done put pan into cold water, take a bun and dip it in the caramel and start building the croquembouche, stick them in a circle and build it up into a cone shape, then using two forks spin the sugar and wrap it around it. reheat the caramel if you need to.