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Karen Blanché – Croquembouche (Cream Puffs)

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Karen Blanché – Croquembouche

(Cream Puffs)

Karen Blanché – Croquembouche (Cream Puffs)


60 Min


15 Persone



1/2 cup whole milk

½ cup water

1/2 cup (1 stick) unsalted butter, cut into 8 pieces

1 teaspoon plus

2 tablespoons sugar

1 teaspoon kosher salt

1 cup all-purpose flour

6 large eggs

2 1/2 cups heavy cream

Powdered sugar (for dusting)


  • Line 2 baking sheets with parchment paper.
  • Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.

  • Bring milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium sauce- pan over medium heat, stirring occasionally.
  • Add flour all at once; reduce heat to medium-low. Stir vigorously with a wooden spoon until a dough
  • forms and pulls away from sides of pan, 1–2 minutes.
  • Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute.
  • Transfer to a bowl.

  • Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes.
  • Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next.
  • Dough should be smooth, shiny, and thickened.
  • Spoon dough into prepared pastry bag;
  • Pipe out 2 1/2-inch-diameter rounds on prepared sheets, leaving 2 inches between rounds.
  • DO AHEAD: Freeze the piped dough rounds on the baking sheets, then transfer to resealable plastic bags and

freeze for up to 1 month.

  • Place on parchment paper-lined baking sheets, spacing apart (do not defrost) before continuing with recipe.

  • Arrange racks in upper and middle thirds of oven and preheat to 450°.
  • Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash.

  • Transfer baking sheets to oven; turn oven off.
  • After 10 minutes, heat oven to 350° and bake for 10 minutes.
  • Rotate pans front to back and top to bottom; continue baking until deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked).
  • Transfer puffs to a wire rack and let cool completely.

  • Using a serrated knife, gently slice the top quarter off each puff; transfer tops to a plate.
  • With your finger, gently push down the soft film of cooked dough inside each puff.

  • Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip.
  • Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form.
  • Spoon whipped cream into prepared pastry bag.
  • Fill each puff with cream, finishing with a generous ring of cream on top.
  • Dust tops of cream puffs with powdered sugar; place atop puffs.
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