A croquembouche might sound fancy, but these 22 recipes make this stunning French dessert totally approachable for home cooks. Whether you’re craving a classic tower of cream puffs or a modern twist with seasonal flavors, we’ve got you covered. Get ready to impress at your next gathering—let’s dive into these delicious, show-stopping desserts!
Classic French Vanilla Croquembouche
Whip up this showstopping French dessert with crisp caramel and creamy filling. It’s easier than it looks with careful assembly. Follow these steps for a stunning centerpiece.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/2 cup water (for caramel)
– 2 cups whole milk
– 1/2 cup granulated sugar (for pastry cream)
– 1/4 cup cornstarch
– 6 large egg yolks
– 2 tsp pure vanilla extract
– 1/4 tsp salt (for pastry cream)
Instructions
1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt in a medium saucepan over medium heat until butter melts.
3. Add 1 cup flour all at once, stirring vigorously with a wooden spoon until dough forms a ball and pulls away from pan sides, about 2 minutes.
4. Transfer dough to a mixing bowl and cool for 5 minutes.
5. Beat in 4 eggs one at a time, mixing fully after each addition until dough is smooth and glossy.
6. Pipe dough into 1-inch mounds on prepared sheets using a pastry bag with a 1/2-inch round tip, spacing 2 inches apart.
7. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake for 15 more minutes until puffs are golden brown and crisp.
8. Remove puffs from oven and pierce each with a knife tip to release steam, then cool completely on a wire rack.
9. Heat 2 cups milk in a saucepan over medium heat until steaming but not boiling.
10. Whisk 1/2 cup sugar, 1/4 cup cornstarch, 6 egg yolks, and 1/4 tsp salt in a bowl until pale and thick.
11. Slowly pour hot milk into egg mixture while whisking constantly to temper.
12. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes.
13. Remove from heat and stir in 2 tsp vanilla extract.
14. Transfer pastry cream to a bowl, press plastic wrap directly on surface, and chill for 1 hour until cold.
15. Fill a pastry bag fitted with a small round tip with chilled pastry cream.
16. Pipe cream into each cooled puff through the knife slit until just filled.
17. Combine 1 1/2 cups sugar and 1/2 cup water in a clean saucepan over medium heat, stirring until sugar dissolves.
18. Cook sugar syrup without stirring until it reaches 340°F on a candy thermometer and turns amber-colored, about 8 minutes.
19. Dip top of each filled puff into hot caramel using tongs and immediately stack into a cone shape on a serving plate, working quickly before caramel hardens.
20. Drizzle remaining caramel over assembled tower for extra shine.
21. Let croquembouche set for 30 minutes before serving.
Heavenly crisp caramel shells give way to smooth vanilla cream in every bite. The towering presentation wows guests at celebrations. Serve immediately for the best texture contrast, or garnish with edible flowers for a festive touch.
Chocolate Ganache Croquembouche
Pulling off a showstopping dessert doesn’t require a pastry degree. This chocolate ganache croquembouche combines crisp profiteroles with rich filling for an impressive yet achievable centerpiece. Follow these sharp steps for guaranteed success.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 8 oz semisweet chocolate, chopped
– 1 cup heavy cream
– 2 cups granulated sugar
– 1/2 cup water (for caramel)
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt in a medium saucepan over medium heat.
3. Bring the mixture to a full boil, then immediately remove the pan from the heat.
4. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
6. Add 4 large eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
7. Pipe or spoon 1-inch mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F without opening the door and bake for 20 more minutes until golden brown and firm.
9. Remove the profiteroles from the oven and immediately pierce each one with a skewer to release steam; let them cool completely on a wire rack.
10. Place 8 oz chopped semisweet chocolate in a heatproof bowl.
11. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges.
12. Pour the hot cream over the chocolate, let it sit for 2 minutes, then whisk until smooth and glossy to create the ganache.
13. Transfer the ganache to a piping bag fitted with a small tip.
14. Use the skewer holes to pipe ganache into each cooled profiterole until they feel heavy.
15. Combine 2 cups granulated sugar and 1/2 cup water in a clean, heavy-bottomed saucepan over medium heat.
16. Cook without stirring until the sugar dissolves and the mixture turns a deep amber color, about 10-12 minutes; immediately remove from heat.
17. Working quickly and carefully, dip the bottom of each filled profiterole into the hot caramel.
18. Stack the profiteroles into a cone shape on a serving plate, using the caramel as glue between each layer.
19. Let the structure set for at least 15 minutes before serving.
20. Drizzle any remaining ganache over the assembled croquembouche for extra decadence.
Venture beyond the classic presentation by adding edible gold leaf or crushed nuts between the layers. The final texture is a perfect contrast: a crisp, caramelized shell gives way to a soft, chocolate-filled interior. For a dramatic reveal, serve it with a side of warm salted caramel sauce for dipping.
Lemon Meringue Croquembouche
Elegant yet approachable, this Lemon Meringue Croquembouche transforms a classic French dessert with bright citrus and cloud-like meringue. It’s a stunning centerpiece that’s surprisingly manageable with the right technique. Expect crisp, airy profiteroles filled with tangy curd and piled high under a toasted Italian meringue.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup fresh lemon juice
– 3 tablespoons lemon zest
– 6 large egg yolks
– 1/2 cup unsalted butter, cubed
– 1 cup granulated sugar
– 1/4 cup water
– 4 large egg whites
– 1/4 teaspoon cream of tartar
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and salt in a medium saucepan over medium heat.
3. Bring the mixture to a rolling boil, then immediately remove it from the heat.
4. Add the all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
5. Tip: Cook the dough over low heat for 1-2 minutes, stirring constantly, to dry it out slightly for better puffing.
6. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
7. Add the 4 eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
8. Pipe or spoon 1-inch mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for 20-25 minutes until golden brown and crisp.
10. Pierce each profiterole with a skewer to release steam, then let them cool completely on a wire rack.
11. Make the lemon curd by whisking together 1 cup sugar, lemon juice, lemon zest, and 6 egg yolks in a heatproof bowl.
12. Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water.
13. Cook, stirring constantly, for 10-12 minutes until the mixture thickens enough to coat the back of a spoon.
14. Tip: Strain the curd through a fine-mesh sieve for a perfectly smooth texture.
15. Remove the curd from the heat and whisk in the 1/2 cup cubed butter until fully melted and incorporated.
16. Press plastic wrap directly onto the surface of the curd and refrigerate for at least 30 minutes until chilled and set.
17. Fill a piping bag fitted with a small round tip with the chilled lemon curd.
18. Pierce the bottom of each cooled profiterole and pipe in the curd until it just begins to peek out.
19. Make the Italian meringue by combining 1 cup sugar and 1/4 cup water in a small saucepan over medium heat.
20. Cook the syrup without stirring until it reaches 240°F on a candy thermometer.
21. While the syrup cooks, beat the 4 egg whites and cream of tartar in a stand mixer on medium speed until soft peaks form.
22. Tip: Pour the hot syrup in a thin, steady stream down the side of the mixing bowl with the mixer running on low to prevent scrambling the eggs.
23. Once all the syrup is added, increase the mixer speed to high and beat for 5-7 minutes until the meringue is glossy, stiff, and cooled to room temperature.
24. Transfer the meringue to a piping bag fitted with a large star tip.
25. Arrange the filled profiteroles in a cone shape on a serving plate, using a small dab of meringue between each to adhere them.
26. Pipe swirls of meringue over the entire structure to cover the gaps and create a decorative finish.
27. Use a kitchen torch to carefully toast the meringue until golden brown spots appear.
28. Serve immediately. Zesty lemon curd provides a vibrant, tangy contrast to the sweet, toasted meringue and neutral choux pastry. The structure offers a delightful mix of textures: crisp pastry shells, creamy filling, and a light, marshmallowy exterior. For a dramatic presentation, drizzle with a thin lemon glaze or garnish with edible flowers just before serving.
Raspberry and White Chocolate Croquembouche
A towering dessert that combines tart raspberries with creamy white chocolate in delicate choux pastry puffs, this croquembouche is a showstopper for special occasions. Assembling it requires patience, but the impressive result is worth the effort. Each bite offers a perfect balance of flavors and textures.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup white chocolate chips
– 1/2 cup heavy cream
– 1 cup fresh raspberries
– 1 cup granulated sugar
– 1/4 cup water
Instructions
1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt in a medium saucepan over medium heat.
3. Bring mixture to a rolling boil, then remove from heat immediately.
4. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms.
5. Return saucepan to low heat and cook dough for 2 minutes, stirring constantly to dry it out slightly.
6. Transfer dough to a mixing bowl and let cool for 5 minutes.
7. Add 4 large eggs one at a time, beating thoroughly after each addition until dough is smooth and glossy.
8. Pipe dough into 1-inch rounds on prepared baking sheets using a pastry bag fitted with a 1/2-inch round tip.
9. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake for 15 more minutes until golden brown and crisp.
10. Remove puffs from oven and immediately poke a small hole in each with a skewer to release steam, then let cool completely on a wire rack.
11. Melt 1 cup white chocolate chips with 1/2 cup heavy cream in a heatproof bowl over simmering water, stirring until smooth.
12. Fold 1 cup fresh raspberries gently into the white chocolate ganache, being careful not to crush the berries.
13. Fill each cooled puff with raspberry-white chocolate ganache using a piping bag with a small tip.
14. Combine 1 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
15. Cook sugar syrup without stirring until it reaches 300°F on a candy thermometer and turns amber in color.
16. Working quickly, dip the bottom of each filled puff into the hot caramel and stack them into a cone shape on a serving plate.
17. Drizzle remaining caramel over the assembled tower in thin strands for decoration.
18. Let croquembouche set for 30 minutes before serving to allow caramel to harden.
Light and crisp choux pastry gives way to a luscious filling where tart raspberries cut through the rich white chocolate. The caramel coating adds a satisfying crunch that contrasts beautifully with the soft interior. For a festive presentation, garnish with fresh mint leaves and edible gold dust before serving.
Salted Caramel Croquembouche
Baking a salted caramel croquembouche transforms a classic French dessert into a showstopping centerpiece. This towering pyramid of cream puffs is bound with homemade caramel and finished with a sprinkle of sea salt for a perfect sweet-and-salty balance. It’s an impressive yet achievable project for special occasions.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 90 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups granulated sugar
– 1/2 cup water (for caramel)
– 1 tsp flaky sea salt
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water and 1/2 cup unsalted butter in a medium saucepan over medium heat.
3. Bring the mixture to a rolling boil, then immediately remove it from the heat.
4. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms.
5. Return the saucepan to low heat and cook the dough for 2 minutes, stirring constantly, to dry it out slightly.
6. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
7. Add 4 large eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy.
8. Pipe or spoon 1-inch mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake for 20 more minutes until golden brown and puffed.
10. Turn off the oven, prick each puff with a knife to release steam, and let them cool inside with the door slightly ajar for 30 minutes to prevent sogginess.
11. While the puffs cool, make the pastry cream by whisking 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract in a chilled bowl until stiff peaks form.
12. Fill a piping bag fitted with a small tip with the pastry cream.
13. Poke a hole in the bottom of each cooled puff and pipe the cream inside until it just begins to swell.
14. For the caramel, combine 2 cups granulated sugar and 1/2 cup water in a heavy-bottomed saucepan over medium heat.
15. Cook without stirring until the sugar dissolves and turns a deep amber color, about 10-12 minutes, brushing down the sides with a wet pastry brush to prevent crystallization.
16. Immediately remove the caramel from the heat and carefully dip the bottom of the saucepan into an ice bath for 10 seconds to stop the cooking.
17. Working quickly, dip the top of each filled cream puff into the hot caramel and start assembling them into a cone shape on a serving plate, using the caramel as glue.
18. Continue layering the puffs, reheating the caramel gently over low heat if it thickens too much.
19. Once the tower is complete, drizzle any remaining caramel over the top and sides in thin strands.
20. Immediately sprinkle 1 tsp flaky sea salt evenly over the caramel while it’s still warm and tacky.
Using a serrated knife to slice through the caramel ensures clean portions without crushing the delicate puffs. The contrast between the crisp caramel shell, airy choux pastry, and cool, creamy filling is utterly satisfying. For a dramatic presentation, light the tower with sparklers just before serving to highlight the glossy caramel strands.
Pistachio and Rose Water Croquembouche
Let’s tackle a showstopper dessert that’s easier than it looks. Pistachio and rose water transform the classic croquembouche into a fragrant, nutty centerpiece. This tower of cream puffs is perfect for celebrations.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups heavy cream
– 1/4 cup granulated sugar
– 2 tbsp rose water
– 1/2 cup shelled pistachios, finely chopped
– 1 cup granulated sugar
– 1/4 cup water
Instructions
1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat.
3. Reduce heat to low. Add 1 cup flour all at once. Stir vigorously with a wooden spoon for 2 minutes until the dough forms a ball and pulls away from the pan.
4. Tip: Cook the dough thoroughly to evaporate excess moisture, preventing soggy puffs.
5. Transfer dough to a mixing bowl. Let cool for 5 minutes.
6. Add 4 eggs one at a time, beating fully after each addition until the dough is smooth and glossy.
7. Pipe or spoon dough into 1-inch mounds onto prepared sheets, spacing 2 inches apart.
8. Bake at 425°F for 15 minutes, then reduce temperature to 375°F without opening the oven door. Bake for 15 more minutes until golden and firm.
9. Tip: Do not open the oven during baking to prevent the puffs from collapsing.
10. Turn off oven. Poke a small hole in each puff with a knife to release steam. Let cool in the oven with the door slightly ajar for 10 minutes, then transfer to a rack.
11. Whip 2 cups heavy cream, 1/4 cup sugar, and 2 tbsp rose water to stiff peaks. Fold in 1/4 cup chopped pistachios.
12. Fill each cooled puff with the rose cream using a piping bag fitted with a small tip.
13. Make caramel by heating 1 cup sugar and 1/4 cup water in a saucepan over medium heat. Swirl gently until sugar dissolves, then boil without stirring to 340°F on a candy thermometer, or until amber-colored.
14. Tip: Use the caramel immediately while hot for assembly, as it sets quickly.
15. Dip the top of each filled puff into the hot caramel and start stacking them into a cone shape on a serving plate, using the caramel as glue.
16. Drizzle remaining caramel over the tower and sprinkle with remaining 1/4 cup chopped pistachios.
My favorite part is the contrast: crisp caramel shell gives way to airy, creamy puffs infused with floral rose. The pistachios add a delightful crunch and earthy balance. Serve it as a stunning centerpiece, pulling puffs apart at the table for a fun, interactive dessert.
Hazelnut Praline Croquembouche
Tackling this classic French dessert is simpler than it looks. The hazelnut praline adds a nutty crunch that elevates the traditional cream puffs, and assembling the tower is a fun, impressive finish. Follow these precise steps for a show-stopping centerpiece.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup hazelnuts
– 2 cups heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup granulated sugar (for caramel)
– 1/4 cup water (for caramel)
Instructions
1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt in a saucepan over medium heat until butter melts.
3. Add 1 cup flour all at once, stirring vigorously with a wooden spoon until dough forms a ball, about 2 minutes. Tip: Cook the dough briefly to dry it out slightly for better puffing.
4. Transfer dough to a bowl and cool for 5 minutes.
5. Beat in 4 eggs one at a time until fully incorporated and dough is smooth.
6. Pipe or spoon dough into 1-inch mounds on baking sheets, spacing 2 inches apart.
7. Bake at 425°F for 10 minutes, then reduce heat to 375°F and bake for 20 minutes until golden and firm. Tip: Do not open the oven during baking to prevent collapse.
8. Pierce each puff with a knife to release steam and cool completely on a rack.
9. Toast 1/2 cup hazelnuts on a baking sheet at 350°F for 10 minutes, then rub in a towel to remove skins.
10. Combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat, swirling until sugar dissolves and turns amber, about 8 minutes.
11. Stir in toasted hazelnuts, pour onto parchment, and cool completely before crushing into praline.
12. Whip 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks.
13. Fold crushed praline into whipped cream and pipe into cooled puffs.
14. Make caramel by heating 1 cup sugar and 1/4 cup water in a saucepan until golden, about 10 minutes. Tip: Use the caramel immediately as it hardens quickly.
15. Dip puffs in caramel and stack into a cone shape on a plate, working quickly before caramel sets.
16. Drizzle remaining caramel over the tower for decoration.
Unexpectedly light, the puffs shatter to reveal a creamy, nutty filling. The caramel shell provides a satisfying crackle against the soft interior. Serve it as a festive centerpiece, pulling pieces apart for a dramatic dessert experience.
Coffee Cream Croquembouche
Fancy a showstopper dessert that blends coffee’s boldness with creamy indulgence? This coffee cream croquembouche stacks delicate choux puffs filled with espresso pastry cream into a towering cone, all bound by caramel. It’s a dramatic centerpiece that rewards patience with rich, balanced flavors.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 8 tbsp unsalted butter
– 1 tsp granulated sugar
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 tbsp instant espresso powder
– 1 tsp vanilla extract
– 1 cup granulated sugar (for caramel)
– 1/4 cup water (for caramel)
Instructions
1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine 1 cup water, 8 tbsp butter, 1 tsp sugar, and 1/4 tsp salt over medium heat until butter melts and mixture boils.
3. Remove from heat and immediately stir in 1 cup flour with a wooden spoon until a smooth dough forms.
4. Return saucepan to low heat and cook dough for 2 minutes, stirring constantly, to dry it slightly.
5. Transfer dough to a mixing bowl and let cool for 5 minutes.
6. Beat in 4 eggs one at a time, mixing fully after each addition until dough is glossy and holds a peak.
7. Pipe dough into 1-inch mounds on prepared sheets, spacing 2 inches apart.
8. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake for 20 minutes until golden and crisp. Tip: Do not open the oven during the first 15 minutes to prevent collapse.
9. Turn off oven, prick each puff with a skewer to release steam, and let cool inside with door ajar for 10 minutes.
10. For pastry cream, heat 2 cups milk in a saucepan until steaming but not boiling.
11. Whisk 1/2 cup sugar, 1/4 cup cornstarch, and 4 egg yolks in a bowl until pale and thick.
12. Gradually whisk hot milk into yolk mixture, then return to saucepan.
13. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes.
14. Remove from heat and stir in 2 tbsp espresso powder and 1 tsp vanilla until smooth.
15. Transfer cream to a bowl, press plastic wrap directly on surface, and chill for 30 minutes. Tip: Chilling prevents a skin from forming.
16. Fill a piping bag fitted with a small tip with chilled pastry cream.
17. Poke a hole in the bottom of each cooled puff and pipe cream inside until just filled.
18. For caramel, combine 1 cup sugar and 1/4 cup water in a clean saucepan over medium heat without stirring until sugar dissolves and turns amber, about 8 minutes.
19. Immediately remove from heat and dip bottom of each filled puff into caramel. Tip: Work quickly as caramel hardens fast; reheat gently if needed.
20. Stack puffs into a cone shape on a serving plate, using caramel as glue between layers.
21. Drizzle remaining caramel over the tower in thin strands for decoration.
22. Let croquembouche set for 10 minutes before serving.
A crisp choux shell gives way to a velvety espresso cream, all bound by a bittersweet caramel that adds crunch. Serve it as a grand finale at dinner parties, or break off individual puffs for a casual treat—the contrast of textures makes every bite memorable.
Strawberry and Mint Croquembouche
Vividly combining fresh strawberries and mint, this croquembouche offers a modern twist on a classic French dessert. It’s surprisingly approachable with a few key techniques, resulting in an impressive centerpiece that balances sweet and herbal notes perfectly.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 2 cups fresh strawberries, hulled and diced
– 1/4 cup fresh mint leaves, finely chopped
– 1 cup powdered sugar
– 1 tablespoon lemon juice
– 1 cup vegetable oil for frying
Instructions
1. Combine 1 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt in a medium saucepan over medium heat until butter melts completely.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan sides, about 2 minutes.
3. Transfer dough to a mixing bowl and let cool for 5 minutes to prevent eggs from cooking prematurely.
4. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next, until dough is glossy and holds a peak.
5. Heat 1 cup vegetable oil in a deep pot to 350°F, using a candy thermometer for accuracy.
6. Pipe or spoon 1-inch dough balls into the hot oil, frying in batches of 6-8 until golden brown and puffed, about 4-5 minutes per batch, then drain on paper towels.
7. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup heavy cream over medium heat, stirring until sugar dissolves and mixture thickens slightly, about 3 minutes.
8. Remove from heat and stir in 1 teaspoon vanilla extract, 2 cups diced strawberries, and 1/4 cup chopped mint until well combined for the filling.
9. Use a piping bag with a small tip to fill each fried puff with the strawberry-mint mixture through a small hole poked in the bottom.
10. Whisk 1 cup powdered sugar with 1 tablespoon lemon juice in a bowl until smooth to create a glaze, adjusting with a drop of water if too thick.
11. Dip the top of each filled puff into the glaze and let set on a wire rack for 10 minutes.
12. Stack glazed puffs into a cone shape on a serving plate, using extra glaze as “cement” between layers for stability.
Perfectly crisp shells give way to a creamy, fruity interior with a refreshing mint kick. Serve immediately to maintain texture, or garnish with whole strawberries and mint sprigs for a festive presentation.
Almond Cream Croquembouche
Zesty yet elegant, this almond cream croquembouche transforms classic French pastry into an approachable showstopper. Layers of crisp choux pastry and silky almond cream create a stunning centerpiece that’s surprisingly manageable for home bakers. Follow these sharp steps to build your own edible tower.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 8 tbsp unsalted butter
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup granulated sugar
– 2 cups whole milk
– 1/2 cup almond flour
– 1 tsp vanilla extract
– 1 cup heavy cream
Instructions
1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Combine 1 cup water and 8 tbsp unsalted butter in a saucepan; bring to a boil over medium-high heat.
3. Reduce heat to low and immediately stir in 1 cup all-purpose flour with a wooden spoon until a smooth ball forms.
4. Transfer dough to a mixing bowl; let cool for 5 minutes.
5. Beat in 4 large eggs one at a time until fully incorporated and glossy.
6. Pipe 1-inch dough mounds onto prepared sheets using a pastry bag, spacing them 2 inches apart.
7. Bake for 20 minutes at 400°F, then reduce temperature to 350°F and bake for 15 more minutes until golden and crisp.
8. Pierce each pastry with a skewer to release steam; cool completely on a wire rack.
9. For the almond cream, whisk 1 cup granulated sugar and 1/2 cup almond flour in a saucepan.
10. Gradually whisk in 2 cups whole milk over medium heat until smooth and thickened, about 10 minutes.
11. Remove from heat; stir in 1 tsp vanilla extract and let cool to room temperature.
12. Whip 1 cup heavy cream to stiff peaks in a chilled bowl, then fold into cooled almond mixture.
13. Fill a pastry bag with almond cream and pipe into each cooled pastry through the skewer hole.
14. Melt remaining 1/2 cup granulated sugar in a clean saucepan over medium heat until amber-colored, about 5 minutes.
15. Working quickly, dip filled pastries into caramel and stack them into a cone shape on a serving plate.
16. Drizzle any remaining caramel over the tower for extra shine.
Meticulously crafted, this croquembouche offers a satisfying crunch from the caramel shell that gives way to creamy almond filling. The subtle nuttiness pairs beautifully with coffee or dessert wine. For a festive twist, garnish with edible flowers or dust with powdered sugar just before serving.
Passion Fruit Croquembouche
Dazzling and dramatic, this passion fruit croquembouche transforms a classic French dessert into a tropical showstopper. It features crisp choux puffs filled with tangy passion fruit cream, all held together with glossy caramel. Perfect for celebrations, it’s a stunning centerpiece that balances sweet and tart flavors.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup water
– 1 cup heavy cream
– 1/2 cup passion fruit puree
– 3 large egg yolks
Instructions
1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, butter, and salt in a medium saucepan over medium heat until butter melts and mixture boils.
3. Remove from heat and immediately add flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from pan sides.
4. Transfer dough to a mixing bowl and let cool for 5 minutes.
5. Add eggs one at a time, beating fully after each addition until dough is glossy and holds a V-shape when spoon is lifted.
6. Pipe 1-inch dough mounds onto prepared sheets using a piping bag with a 1/2-inch round tip, spacing them 2 inches apart.
7. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 15 more minutes until puffs are golden brown and sound hollow when tapped.
8. Turn off oven, prop door open slightly with a wooden spoon, and let puffs cool inside for 10 minutes to prevent sogginess.
9. For caramel, combine 1 1/2 cups sugar and 1/4 cup water in a clean saucepan over medium heat without stirring until sugar dissolves and turns amber, about 8-10 minutes.
10. Immediately remove caramel from heat and dip bottom of pan into an ice bath for 5 seconds to stop cooking.
11. For passion fruit cream, whisk egg yolks and 1/4 cup sugar in a heatproof bowl until pale.
12. Heat heavy cream and passion fruit puree in a saucepan until steaming, then slowly pour into yolk mixture while whisking constantly.
13. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened to coat back of a spoon, about 5 minutes.
14. Strain cream through a fine-mesh sieve into a bowl, cover with plastic wrap touching surface, and chill for 30 minutes.
15. Fill a piping bag fitted with a small round tip with chilled passion fruit cream.
16. Poke a hole in bottom of each cooled choux puff and pipe cream inside until it just begins to seep out.
17. Dip top of each filled puff into warm caramel and immediately stack into a cone shape on a serving plate, working quickly before caramel hardens.
18. Drizzle remaining caramel over assembled croquembouche in thin strands using a fork.
Keenly balanced, this dessert offers a crisp caramel shell giving way to airy choux and vibrant passion fruit filling. The tart cream cuts through the sweetness for a refreshing finish. Serve it as a dramatic centerpiece, pulling puffs apart at the table for a fun, interactive experience.
Orange Blossom Croquembouche
Glistening with a delicate orange blossom glaze, this croquembouche transforms classic cream puffs into an elegant centerpiece. Its towering structure and floral notes make it perfect for celebrations, yet the components are surprisingly straightforward to prepare.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups heavy cream
– 1/4 cup granulated sugar
– 1 tsp orange blossom water
– 1 cup granulated sugar
– 1/4 cup water
– 1 tbsp orange blossom water
Instructions
1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt over medium heat until butter melts completely.
3. Reduce heat to low, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon for 2 minutes until dough forms a ball and pulls away from pan sides.
4. Transfer dough to a mixing bowl and let cool for 5 minutes.
5. Add 4 large eggs one at a time, beating thoroughly after each addition until dough is smooth and glossy.
6. Pipe dough into 1-inch mounds on prepared baking sheets using a pastry bag fitted with a 1/2-inch round tip, spacing them 2 inches apart.
7. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake for 15 more minutes until puffs are golden brown and sound hollow when tapped.
8. Turn off oven, prop door open slightly with a wooden spoon, and let puffs cool inside for 10 minutes to prevent collapsing.
9. In a large bowl, whip 2 cups heavy cream with 1/4 cup granulated sugar and 1 tsp orange blossom water until stiff peaks form.
10. Fill a pastry bag fitted with a small round tip with whipped cream and pipe into each cooled puff through a small slit in the bottom.
11. In a clean saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat, stirring until sugar dissolves, then stop stirring and cook until syrup reaches 300°F on a candy thermometer.
12. Remove from heat, carefully stir in 1 tbsp orange blossom water, and immediately dip top of each filled puff into hot syrup, working quickly before syrup hardens.
13. Arrange dipped puffs in a cone shape on a serving plate, using remaining syrup as edible glue between layers.
14. Drizzle any remaining syrup over assembled tower for extra shine.
Zesty orange blossom notes cut through the rich cream, while the caramelized sugar shell provides a satisfying crunch against the airy puffs. Serve immediately as a showstopping dessert, or break off individual puffs for easy sharing—the crisp caramel threads create dramatic presentation when pulled apart.
Tiramisu-Inspired Croquembouche
Holiday entertaining just got a showstopper upgrade. This towering dessert combines the creamy coffee kick of tiramisu with the elegant, crunchy structure of a classic croquembouche. It’s a guaranteed conversation piece for any festive gathering.
Serving: 12 | Pre Time: 60 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 1/2 cups heavy cream
– 8 ounces mascarpone cheese
– 1/2 cup granulated sugar
– 2 tablespoons instant espresso powder
– 2 tablespoons coffee liqueur
– 1 cup semisweet chocolate chips
– 1 cup granulated sugar (for caramel)
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt in a medium saucepan over medium heat.
3. Bring the mixture to a full boil, then immediately remove the saucepan from the heat.
4. Tip: Work quickly for the next step to ensure proper dough formation.
5. Vigorously stir in 1 cup all-purpose flour with a wooden spoon until the mixture forms a ball and pulls away from the pan sides.
6. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
7. Beat in 4 large eggs, one at a time, waiting until each is fully incorporated before adding the next. The dough will become smooth and glossy.
8. Pipe 1-inch dough mounds onto the prepared baking sheets using a piping bag fitted with a 1/2-inch round tip, spacing them 2 inches apart.
9. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F without opening the door and bake for 20 more minutes until golden and crisp.
10. Remove the puffs from the oven and immediately pierce each one with a skewer to release steam; let them cool completely on a wire rack.
11. Tip: Ensure puffs are completely cool before filling to prevent a soggy interior.
12. Whip 1 1/2 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes; set aside.
13. In a separate bowl, beat 8 ounces mascarpone cheese, 1/2 cup granulated sugar, 2 tablespoons instant espresso powder, and 2 tablespoons coffee liqueur until smooth and combined.
14. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain to create the tiramisu filling.
15. Transfer the filling to a piping bag fitted with a small round tip.
16. Fill each cooled puff by inserting the piping tip into the hole created earlier and squeezing until the puff feels heavy.
17. Melt 1 cup semisweet chocolate chips in a heatproof bowl set over a pot of simmering water, stirring until smooth; let it cool slightly.
18. Dip the top of each filled puff into the melted chocolate, then place them on a parchment-lined tray to set for 10 minutes.
19. Tip: Work in small batches when dipping to keep the chocolate from setting too quickly on the puffs.
20. Heat 1 cup granulated sugar in a clean, heavy-bottomed saucepan over medium heat, swirling the pan occasionally but not stirring.
21. Cook the sugar until it melts into a clear, amber-colored liquid caramel, about 8-10 minutes.
22. Carefully dip the base of each chocolate-dipped puff into the hot caramel and immediately begin stacking them into a cone shape on a serving plate, working quickly before the caramel hardens.
23. Continue dipping and stacking until all puffs are used, building a stable tower.
24. Let the assembled croquembouche stand for 5 minutes to allow the caramel to fully set and secure the structure.
Resulting in a dessert with a delightful contrast of crisp, caramel-glazed choux pastry and a rich, coffee-infused mascarpone cream. The semisweet chocolate topping adds a bitter note that perfectly balances the sweet caramel. For a dramatic presentation, drizzle any remaining melted chocolate in artistic swirls around the base of the tower just before serving.
Mango Coconut Croquembouche
Dazzling and decadent, this tropical twist on a French classic combines crisp choux pastry with creamy mango coconut filling. It’s an impressive dessert that’s surprisingly approachable for home bakers. The vibrant flavors and towering presentation make it perfect for celebrations.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1 cup mango puree
– 1/2 cup coconut cream
– 1/2 tsp vanilla extract
– 1/4 cup light corn syrup
Instructions
1. Preheat oven to 400°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt in a medium saucepan over medium heat.
3. Bring mixture to a rolling boil, then immediately remove from heat.
4. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
5. Transfer dough to a mixing bowl and let cool for 5 minutes.
6. Add 4 large eggs one at a time, beating thoroughly after each addition until dough is smooth and glossy.
7. Pipe dough into 1-inch mounds on prepared baking sheets using a pastry bag fitted with a 1/2-inch round tip.
8. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 10 more minutes until golden brown and crisp.
9. Remove puffs from oven and immediately poke a small hole in the bottom of each with a skewer to release steam.
10. Let puffs cool completely on a wire rack.
11. Combine 1 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
12. Cook sugar mixture without stirring until it reaches 300°F on a candy thermometer, swirling pan occasionally for even caramelization.
13. While sugar cooks, whip 1/2 cup heavy cream to stiff peaks in a separate bowl.
14. Fold 1 cup mango puree, 1/2 cup coconut cream, and 1/2 tsp vanilla extract into whipped cream until fully combined.
15. Fill cooled puffs with mango coconut cream using a piping bag fitted with a small round tip.
16. Dip the bottom of each filled puff into the hot caramel and immediately stack into a cone shape on a serving plate, working quickly before caramel hardens.
17. Drizzle remaining caramel over the assembled tower in thin strands.
Outstanding in both appearance and taste, the crisp choux shells give way to a luscious mango coconut filling that’s bright and tropical. The caramel coating adds a satisfying crunch that contrasts beautifully with the creamy interior. For a dramatic presentation, garnish with toasted coconut flakes and fresh mango slices around the base.
Peach and Lavender Croquembouche
Savor a modern twist on a French classic with this peach and lavender croquembouche. This dessert combines sweet summer peaches with floral lavender in delicate cream puffs. It’s an impressive centerpiece that’s surprisingly approachable to make at home.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 tsp salt
– 1 cup all-purpose flour
– 4 large eggs
– 2 cups heavy cream
– 1/4 cup granulated sugar
– 1 tsp dried lavender buds
– 2 ripe peaches, peeled and diced
– 1 1/2 cups granulated sugar
– 1/3 cup water
– 1/4 tsp cream of tartar
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Combine 1 cup water, 1/2 cup butter, and 1/4 tsp salt in a medium saucepan over medium heat.
3. Bring the mixture to a rolling boil, then immediately remove it from the heat.
4. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth ball forms, about 1 minute.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
6. Add 4 large eggs one at a time, beating fully after each addition until the dough is smooth and glossy.
7. Pipe 1-inch mounds of dough onto the prepared baking sheets using a piping bag fitted with a 1/2-inch round tip, spacing them 2 inches apart.
8. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F and bake for 20 more minutes until puffs are golden brown and sound hollow when tapped.
9. Turn off the oven, prop the door open slightly with a wooden spoon, and let the puffs dry inside for 10 minutes before removing them to a wire rack to cool completely.
10. Heat 2 cups heavy cream and 1 tsp dried lavender buds in a small saucepan over medium heat until it just begins to simmer, then remove from heat, cover, and steep for 20 minutes.
11. Strain the lavender cream through a fine-mesh sieve into a bowl, pressing on the buds to extract all flavor.
12. Chill the lavender cream in the refrigerator for 30 minutes.
13. Whip the chilled lavender cream with 1/4 cup granulated sugar using a hand mixer on high speed until stiff peaks form, about 3 minutes.
14. Fold 2 diced peaches gently into the whipped lavender cream until just combined.
15. Fill a piping bag fitted with a small round tip with the peach-lavender cream.
16. Poke a small hole in the bottom of each cooled puff and pipe the filling inside until it just begins to swell.
17. Combine 1 1/2 cups granulated sugar, 1/3 cup water, and 1/4 tsp cream of tartar in a heavy-bottomed saucepan over medium heat.
18. Cook the sugar syrup without stirring until it reaches 300°F on a candy thermometer and turns a light amber color, about 10 minutes.
19. Immediately dip the bottom of each filled puff into the hot caramel and start stacking them into a cone shape on a serving plate, working quickly before the caramel hardens.
20. Drizzle any remaining caramel in thin threads over the assembled tower for decoration.
You’ll love the contrast of the crisp caramel shell against the soft, creamy filling. The floral lavender perfectly balances the sweet peach, creating a sophisticated yet refreshing flavor. Try serving individual puffs on a platter for a less formal gathering, or garnish the tower with fresh peach slices and edible flowers for a stunning presentation.
Conclusion
Magnificent! These 22 croquembouche recipes offer endless inspiration for stunning desserts. Whether you’re a beginner or a pro, there’s a perfect tower of puffs waiting for you. We’d love to hear which recipe you try first—leave a comment with your favorite! Don’t forget to share this sweet roundup on Pinterest to spread the joy. Happy baking!
