Croquembouche is a traditional French dessert that is often served on special occasions, including Christmas. This delicious pastry consists of choux pastry puffs that are stacked and held together with caramel and decorated with spun sugar. If you’re looking for a dessert that will impress your guests, a quick may be just what you need.

Ingredients:

Choux Pastry:

– 1 cup all-purpose flour
– 1/2 cup unsalted butter
– 1 cup water
– 4 large eggs
– 1 tsp granulated sugar

Caramel:

– 2 cups granulated sugar
– 1/2 cup water

Spun Sugar:

– 2 cups granulated sugar
– 1/2 cup water

Instructions:

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.

2. In a medium-sized saucepan, combine water, butter, and sugar. Cook over medium heat until the butter has melted and the mixture comes to a boil.

3. Add flour and stir until the mixture forms a ball and pulls away from the sides of the saucepan. Remove the saucepan from the heat and let the mixture cool for a few minutes.

4. Add eggs, one at a time, and stir until the mixture becomes smooth.

5. Transfer the choux pastry mixture into a piping bag fitted with a 1/2 inch round tip.

6. Pipe the dough onto the parchment paper in small mounds about 2 inches apart.

7. Bake for 20-25 minutes, until the pastry puffs are golden brown and crisp.

8. Remove from the oven and transfer to a wire rack to cool.

9. To make the caramel, combine sugar and water in a heavy-bottomed saucepan. Cook over medium heat until the sugar has dissolved.

10. Increase the heat to high and cook until the mixture turns an amber color. This should take about 7-10 minutes.

11. Remove the saucepan from the heat and allow the caramel to cool for a few minutes.

12. Dip each pastry puff in the caramel and stack them on top of each other to form a pyramid. Use the remaining caramel to drizzle over the croquembouche.

13. To make the spun sugar, combine sugar and water in a heavy-bottomed saucepan. Cook over high heat until the mixture turns a golden color.

14. Remove the saucepan from the heat and allow the mixture to cool for a few minutes.

15. Dip a fork into the mixture and hold it over the croquembouche. Let the strands fall over the pastry until you have achieved the desired effect.

16. Allow the croquembouche to set for at least 30 minutes before serving.

Croquembouche is a beautiful and impressive dessert that will be the talk of your Christmas dinner. Although it may seem intimidating, making this French classic is relatively easy with a few tips and tricks. So why not try this quick croquembouche recipe and treat your guests to something truly special this holiday season.

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