The most SATISFYING DESSERT FOR CHRISTMAS

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Classic French Croquembouche 🤤 

This looks so satisfying! But also imagine how it tastes. It looks like a small Christmas tree. If you were wondering, the little clouds are made out vanilla pastry cream. And on top this "clouds" there's a delicious caramel. If you a curious on how to make it like I am, here's the recipe.

Ingredients

For the Vanilla Pastry Cream:
1 1/4 cups whole milk
3 large egg yolks
1/4 cup sugar
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract

For the Choux:
1 cup unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
8 large eggs

For the Caramel:
2 1/2 cups sugar
For Assembling:
Sugared almonds, metallic dragées, or flowers (optional)

Make the Pastry Cream

In a small sauce pan, warm the milk over low heat until it just begins to steam.
In a bowl, whisk together the egg yolks, sugar, cornstarch, and flour until completely smooth.
When the milk is steaming, add half of the milk to the egg mixture, whisking continuously.
Add the milk and the eggs back into the hot milk in the saucepan, stirring constantly. Heat until the custard is thick and reaches 170 F on a digital thermometer, 1 to 2 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Chill the cream for 2 hours before filling the profiteroles.

Make the Choux

Combine the butter and 2 cups of water in a large saucepan over medium heat and heat until the butter is melted.
Remove from the heat and whisk in the flour and salt until a sticky batter is formed.
Beat the eggs in one at a time until the batter is smooth.
Spoon the prepared choux dough into 24 small rounds on each baking sheet.
Bake until the profiteroles puff up and turn golden brown, 30 to 35 minutes.
Remove from the oven and cool on a wire rack for 20 minutes before filling them with the prepared pastry cream.
Spoon the chilled pastry cream into a bag fitted with a plain tip.
Insert the tip into the underside of a profiterole and pipe about 1 teaspoon of pastry cream into the center.
Repeat with the remaining profiteroles.
Place the filled profiteroles in the freezer for at least 3 hour

Make the Caramel

Pour the sugar into a medium saucepan and then add 2/3 cup water.
Bring the mixture to a simmer.
Let the sugar mixture boil until it turns pale golden brown, 15 to 20 minutes.
Remove the pan from the heat and immediately plunge it into the bowl of ice water for 5 seconds to stop the cooking process. Cool it for 5 to 10 minutes until it has the consistency of maple syrup.


This is a long recipe but if you read the ingredients and steps carefully you can already imagine how delicious this recipe is. I'll make it for Christmas because it looks and sounds so fancy, all my family will be impressed. It's important to mention that I didn’t come up with the recipe but here's the page were I looked it from: https://www.thespruceeats.com/a-classic-croquembouche-recipe-1375168
They make delicious desserts, I recommend you to check it out their content. Although I feel this recipe is for people that are a little bit more experimented on baking, I'm sure YOU can do it.