I spent 7 hours making a CREAM PUFF TOWER (& don’t regret it!) | CROQUEMBOUCHE

I made croquembouche, the Eiffel Tower of pastries, and lived to tell the tale.

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it's a holiday staple in France: a tower of cream puffs (profiteroles if you dare!) coated in crunchy caramel (choux topped with craquelin filled with a chocolate and creme fraiche pastry cream), assembled into a tower, drizzled with caramel threads, and voila! six hours later, your masterpiece awaits.

TOOLS THAT I LOVE!! (Some of the links here are affiliate links. If you purchase through these links, I’ll receive a small commission, but the price remains the same - & hopefully even better! - for you! Keep an eye out for discount codes, I’ll post them when I have them! Thank you for supporting Stillwater Kitchen ❤️)

Recipe via Claire Saffitz, Dessert Person: https://amzn.to/41SkwZX

My favorite aprons: https://amzn.to/3WZnaKs
Microplane: https://amzn.to/3SKCh8h
An awesome cookbook, The Food Lab: https://amzn.to/4dhwsqb
Another awesome cookbook, Julia Child’s The French Chef: https://amzn.to/3UG7R80
My instant read thermometer: https://amzn.to/3MWM1c8
Offset spatula set: https://amzn.to/4dj2Byq
A newer version of my turntable: https://amzn.to/3AjOVVq
Silicone whisk: https://amzn.to/46HSh0z
Piping bags: https://amzn.to/4cBkBmN
Cake rounds: https://amzn.to/4dGyjWl
My KitchenAid mixer: https://amzn.to/3SEWyvZ

0:00 coming up
1:00 overview
2:35 craquelin
5:01 choux
11:30 pastry cream
17:40 caramel
19:50 build
22:25 how'd we do?

#chouxpastry #clairesaffitz #dessertperson #baking