these croquembouche cupcakes are great for celebrations as they look a little special.
they are quite easy to make too.
the word croquembouche means crack or crunch in the mouth.
recipe for cupcakes
110g unsalted butter (1/2 cup)
110g caster sugar (1/2 cup)
110g self raising flour (3/4 cup)
2 eggs
1 tsp vanilla
pinch salt
2 tbsp milk
preheat the oven to 180c 350f
cream together the butter and sugar until thick and creamy, then add the eggs one at a time, add the vanilla then sift in the flour and salt and fold in, pour into mould. i used a 6 hole silicone cupcake mould from wholeport.com
bake for about 15 mins then allow to cool
choux pastry recipe
choux pastry
(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs
preheat the oven to 190c 375f
in a pan add the butter and water and stir over a medium heat until the butter has melted, then remove from the heat and stir in the flour, sugar and salt stir until the mixture forms a ball and pulls away from the sides of the pan,
put the pan back on the heat and stir for a minute or two,
then in a dish add the eggs and whisk them, put the dough mixture in the bowl of a stand mixer and start mixing, adding the egg mix 1 1/4 at a time until combined ( at first it will look like it wont mix in but stick with it)
put the pastry mixture piping bag and prepair two baking trays with parchment, pipe small mounds leaving a gap in between each one.
to smooth the tops of each puff dip your finger in some water and press down gently.
turn the oven down to 350f/ 180 and cook for 25/35 minutes depending on the size or until golden, take the trays out of the oven and prick a hole in each choux bun, lower the oven to 325f then return to the oven for 5/10 minutes to dry out.
i made small size buns so they would fit on top of the cupcakes
i made small size buns so they would fit on top of the cupcakes
to make pastry cream
3 egg yolks
250ml milk
1/4 cup sugar
1 tbsp corn flour
1 tbsp custard powder (i used birds if you don’t have it add more corn flour instead)
vanilla pod
set a bowl over ice water
in a pan add the milk, score the vanilla pod and remove the seeds and add it to the milk.
bring to the boil.
in a separate bowl whisk the egg yolks and sugar, flour and custard powder until it forms a paste
add some of the hot milk and mix then pour it back into the pan,
stir constantly over a low heat until it thickens,
pour through sieve into the bowl over ice water, place cling film over touching the custard so a skin doesn’t form,
let cool,
pipe pastry cream into each choux bun,
to make caramel to construct the croquembouche
1 cup sugar
1 tbsp water
fill the sink with cold water ready for the pan
in a heavy based pan add the sugar and water and stir over a low heat until the sugar dissolves.
with a pastry brush and a cup of water brush down the sides of the pan constantly to stop any sugar burning,
let the mixture turn golden amber colour, you can check it is done by dropping some in a cup of
cold water to see if it forms a hard ball. of alternatively you can use a candy thermometer a heat the sugar to 123c.
once done put pan into cold water, take a bun and dip it in the caramel and start building the croquembouche on top of the cupcakes, 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.
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I could never eat this, I'd just want to stare at it all day. Pinning, Diane @ Mrs U Makes
These look so beautiful! I'm glad I found your post through the Monday Funday link party.
this is such a cute idea! I can't wait to try this 🙂
Hey there Aimee,
Unreal! Those ar not cupcakes – those are small little pieces of art! Going to put that on my todo list for next week! Thanks a bunch!
Patric