Donut Hole Croquembouche Tutorial AKA Donut Wedding Tower
A traditional croquembouche is a french pastry ‘cake’ tower made of cream puffs/profiteroles.
This tower tutorial is made of donuts making this a faux croquembouche….. but this is still very very lovely and a great twist on the traditional french delicacy!
Apparently these donut towers are still trending as an alternative to traditional wedding cakes, bachelor cakes, birthday cakes etc etc (some of you out there are such rebels!)
simonefernan asked: What's your favorite dessert you have made? Your favorite from a restaurant?? Just curious! :) love your blog more than life.
- I love making really fancy and tall Croquembouche’s! Been making them for a long time. Not hard to make, but time consuming! (the mini ones are cute too)
- and my favorite dessert is chocolate mousse (frozen or not) :D
- and my favorite dessert from the pro’s are Laduree Macarons
Thanks for the very kind words about the blog :D
Croquembouche with Spun Sugar Tutorial
Before you freak out, spun sugar is the easiest thing in the world to make. However, I learned the hard way that spun sugar melts away easily in room temperature/ or slightly colder setting. So what I do is I make the spun sugar RIGHT before serving (I spin my sugar around my croquembouche and serve IMMEDIATELY) That way I have my WOW moment with all my guests :D
The cream puffs have very basic ingredients - so that part is easy. The part you have to be careful with is making sure the puffs dry INSIDE before taking them out the oven! This is crucial because they’ll deflate and then you won’t have a nice hallow inside to put in your filling!
A trick I use is to make a tiny hole with a tooth pick in the back of the puffs *AFTER* they’re done baking, and then put them back in the oven (with oven off) and let them sit there in the warm (not hot) oven an extra 10 minutes just to fully ensure they’re dry inside.
Okay I’m done with tips… but I want to post the recipe’s information here cuz it’s really helpful! (go to the link for FULL details/recipe/tutorial)
Croquembouche w/Spun Sugar Tutorial
Croquembouche (crow-kem-BOOSH) translated from French means “crunch-in-mouth,” and its elaborate name only hints at the full glory that is a croquembouche.
Cream puffs filled with vanilla cream and dipped in caramel, piled high into a pyramid, and then swathed in sparkly, glittery strands of golden spun sugar—this is the dessert of fairy tales. Or, if you’re French, the pièce de résistance of weddings and christenings. Break down the recipe into parts so you don’t get overwhelmed.
You can make the pâte à choux puffs one day, the pastry cream filling another. You need to fill the puffs and assemble the pyramid no more than about five hours before serving, so give yourself ample time for these finishing steps.
Making spun sugar is like riding a bike or tying a shoe: it’s not hard to do once you know how to do it, but describing it to someone who has never done it before can be tricky.
First, don’t frustrate yourself unnecessarily by attempting this dessert on a humid day. Spun sugar melts rapidly in humidity, and the dessert will be an exercise in futility.
Practice shaking your wrist back and forth briskly while holding a fork so that you have the general movement down. Wait patiently for the caramel to thicken, so that it will turn to spun sugar when you flick it around; it should have the consistency of thin honey.
Dip your fork into the caramel, hold the fork high above the tower of puffs, and then flick firmly and decisively back and forth over the tower. Keep dipping your fork in the caramel and spinning sugar over the tower until the entire croquembouche is covered.
Then, to make a spun-sugar topper, you will use the same motion, but you will be dropping the strands onto parchment paper. When you have enough strands, you will gather them up and set them on top of your masterpiece.
When the croquembouche is finished, take the time to admire your breathtaking pastry before your guests dig in. Once they start eating it, it’s really hard to stop.
DIY Easy Faux Croquembouche Made Out of Donut Holes Tutorial from Oh Happy Day here. No baking just toothpicking 250 donut holes to a large styrofoam cone. My one suggestion would be to cover the styrofoam with something like wax paper so you aren’t eating bits of styrofoam with your donut holes.
It looks like a croquembouche but looks are deceiving!
Croquembouche Cupcakes | notquitenigella.com
i can never get mine to be really tall and stay in place. they sell a metal cone but it’s not this tall. I’ve also made my own cones, but I want to make one as tall as this and when i try i cant get it to stay like the pic. Anyone have ideas/tips?
#project365 day 215: Rainy days aren’t quite the best days to do sugar work but I got it done! :) #croquembouche
Christmas Mini Croquembouche
White Chocolate Cream Stuffed Profiteroles! (recipe)
Croquembouche Cake with Lemon & Berries
Intense croquembouche challenge for the one I love <3
*note: the technique shown here (making ur own mold out of paper/parchment) is a good option considering the next best option is to buy a $140 croquembouche mold (to make the triangle tower with the cream puffs)
* I have croquembouche tutorials, and recipes under the "croquembouche" tag under my tumblr :)
*this is the first tutorial I post that talks about making your own DIY upside down mold
* In case you’re wondering a Croquembouche is a french pastry cake used at weddings or other big occasions. It takes the place of a regular cake. The Croquembouche is basically layered pastry puffs held together in a triangle by caramel.
Profiteroles with Orange Crème and Maya Gold Chocolate