This incredible pastry centrepiece is a traditional French wedding cake (and the stuff of Great British Bake Off dreams) Make your own croquembouche wedding cake (or perhaps give a skilled friend the recipe).
Serves 20
Preparation time
2 ½ hours (+ cooling/chilling)
Cooking time
Approx 1 hour 10 minutes
What you need
2 quantities choux pastry
2 quantities crème pâtissière
125ml strained, freshly squeezed lemon juice
2 teaspoons finely-grated lemon zest
495g caster sugar
175g light corn syrup
Fresh flowers
2 quantities choux pastry
2 quantities crème pâtissière
125ml strained, freshly squeezed lemon juice
2 teaspoons finely-grated lemon zest
495g caster sugar
175g light corn syrup
Fresh flowers
How to make your croquembouche wedding cake
1. Preheat the oven to 200°C (400°F/Gas 6). Line two large baking trays with non-stick baking paper. Spoon the choux pastry into a large piping bag with a plain 1cm nozzle and pipe 20 puffs, 2.5cm in diameter, on each lined tray, allowing room for spreading. Use a wet finger to pat down the tip of each puff. Bake for 12–15 minutes or until puffed. Reduce the temperature to 180°C (350°F/Gas 4), swap the trays around and bake for 15 minutes or until golden and dry. Transfer to a wire rack to cool. Increase the temperature to 200°C (400°F/ Gas 6). Pipe another 20 puffs on each tray, pat down the tips and cook as before. Continue to cook a final tray of puffs. You’ll need about 100 puffs.
1. Preheat the oven to 200°C (400°F/Gas 6). Line two large baking trays with non-stick baking paper. Spoon the choux pastry into a large piping bag with a plain 1cm nozzle and pipe 20 puffs, 2.5cm in diameter, on each lined tray, allowing room for spreading. Use a wet finger to pat down the tip of each puff. Bake for 12–15 minutes or until puffed. Reduce the temperature to 180°C (350°F/Gas 4), swap the trays around and bake for 15 minutes or until golden and dry. Transfer to a wire rack to cool. Increase the temperature to 200°C (400°F/ Gas 6). Pipe another 20 puffs on each tray, pat down the tips and cook as before. Continue to cook a final tray of puffs. You’ll need about 100 puffs.
2. Make the crème pâtissière, whisking in the lemon juice and zest
with the second batch of milk. Refrigerate until completely chilled.
Spoon into a piping bag with a 5mm plain nozzle. Use the tip of a sharp
knife to make a hole in the base of each puff, then fill them
three-quarters full.
3. Fill a large bowl with iced water. Put the sugar, corn syrup and 250ml water in a small saucepan. Stir over medium–low heat, without boiling, until the sugar dissolves. Bring to a simmer, then simmer gently for 20–25 minutes Remove from the heat and immerse the base of the pan in the bowl of iced water for 1–2 minutes.
4. Working with one profiterole at a time, dip the base in the caramel and place at the base of a 19cm diameter, 26cm high croquembouche cone, with the dipped side against the cone. Continue dipping and layering around the cone until you reach the top. Leave this to dry overnight, then when the cake is ready to serve gently invert the cone on your server and lift it away.
5. Dip the base of the flowers in the caramel and arrange in place.
Gently reheat the caramel. Dip the prongs of a fork in the caramel, then
rub against the back of another fork until the caramel begins to stick.
Pull the forks apart and arrange the web-like caramel around the
croquembouche as shown. Serve immediately.
Source: planyourperfectwedding.com
