Croquembouche! Our full Recipe for a Profiterole Tower of Power | Cupcake Jemma

ALL HAIL THE ALMIGHTY CROQUEMBOUCE! (AKA Crunchy Mouth) Yeah yeah yeah we know, we took longer than expected to bring you this puppy but whatevs, we just wanted it to be perfect. And PERFECT it is! This insanely beautiful tower is made up of 80 perfectly piped Choux buns with a crunchy Craquelin topping. Each one is filled with smooth vanilla Creme Diplomat and coated in golden Caramel.

This is one EPIC bake so take your time! You can make your Craquelin, Choux and Pasty Creme a day in advance so you can breathe and have some fun when assembling it. Working with hot Caramel is REALLY dangerous so wear a pair of heat proof gloves and use tongs to coat your buns.

Share the love with us over on Instagram by tagging your photos with #cupcakejemma ! You can also follow us: @cupcakejemma @danepemberton @sallydells
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Here are a few vids you might want to watch for even more tips before you get making your Croquembouche:
Choux Pastry: https://youtu.be/qdLPYtTv6IY
Creme Patissiere: https://youtu.be/ZHoXDJWMlbQ
Caramel 101: https://youtu.be/ihHytr6MTro
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For the FULL SIZE CROQUE (approx 90 - 100 balls)
For the Craquelin:
210g Soft Unsalted Butter
250g Soft Light Brown Sugar
250g Plain Flour
Pinch of Salt

For the Creme Diplomat:
675ml milk
2 tsp vanilla extract
135g caster sugar
40g cornflour
2 eggs + 2 egg yolks
800g Double Cream
1.5 tbsp Icing Sugar

For the Choux:
Preheat your oven to 200C (fan assisted)
375ml Cold Water
1 tbsp Sugar
1/2 tsp Sea Salt
175g Unsalted Butter
200g Plain Flour (All Purpose)
7-8 Eggs

For the Caramel:
500ml Water
900g White Sugar

For a HALF SIZE CROQUE (approx 45 - 50 balls)
For the Craquelin:
105g Soft Unsalted Butter
125g Soft Light Brown Sugar
125g Plain Flour
Pinch of Salt

For the Creme Diplomat:
337ml milk
1 tsp vanilla extract
67g caster sugar
20g cornflour
1 eggs + 1 egg yolks
400g Double Cream
1 tbsp Icing Sugar

For the Choux:
Preheat your oven to 200C (fan assisted)
187ml Cold Water
1.5 tsp Sugar
1/4 tsp Sea Salt
87g Unsalted Butter
100g Plain Flour (All Purpose)
3-4 Eggs

For the Caramel:
250ml Water
450g White Sugar

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