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Vegan Croquembouche

Croquembouche

Be sure to watch the video tutorial to get an idea of how to plan your timing for this one!
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Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes

Ingredients
  

For the Custard:

  • 3 cup Plant Milk 700ml
  • 1 cup Granulated Sugar 200g
  • 7 Tbs Cornstarch 56g
  • 3 Tbs Vegan Butter 42g
  • 1½ teaspoons Vanilla Extract 7ml

For the Caramel:

  • 2½ cups Granulated Sugar
  • ½ cup Water
  • 2 Tbs Corn Syrup

Instructions
 

  • First prepare the pate a choux recipe (double recipe) according to the instructions & video tutorial for that recipe (this can be done well in advance & you can freeze the unfilled shells for up to 1 month)
  • You will pipe approximately 48-54 miniature puffs each one to the size of about 1¼ in in diameter onto a silicone baking mat or parchment paper lining
  • Prepare the pastry cream custard by combining the sugar with the cornstarch & then add that to the plant milk in a large sauce pot
  • Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
  • Once it comes to a full boil remove from the heat & add the vegan butter & vanilla extract, whisk smooth
  • Transfer the hot custard to a large mixing bowl to cool, then refrigerate until ready to fill the puffs
  • Poke a small hole in the bottom of each puff & with a pastry bag & small round tip (Ateco #10) pipe the cold custard into each puff shell. refrigerate until needed
  • Next prepare the caramel by combining the sugar with the water & optional corn syrup (corn syrup prevents crystallization)
  • Once the sugar solution comes to a boil DO NOT STIR!
  • Once the color starts to turn a light amber color remove from heat & shock the pot in an ice water bath to stop the cooking *see video
  • Allow the caramel to settle down for about 3-4 minutes then carefully dip the tops of each puff into the hot caramel *I CANNOT STRESS ENOUGH TO BE CAREFUL WHEN WORKING WITH HOT CARAMEL
  • Next start gluing the filled caramel dipped cream puffs onto a 6" cake board making sure that the caramel top is facing outward~ so this will mean you are stacking the puffs on their sides to build the tower. You may have to rewarm the caramel several times as you are working since it will eventually start to set
  • Continue stacking, gluing & building until you form a complete tower
  • Next using the remaining caramel (or you may have to make a new recipe) using a fork slowly drizzle drips of caramel all around the Croquembuche to form a spun sugar cage

Video

Notes

Storage Croquembouche is meant to be made and served on the same day. The caramel will not withstand refrigeration (and custard filled cream puffs must be kept refrigerated) therefore this dessert creates a conundrum. However the finished masterpiece can stay out at room temperature as the showpiece for up to 4 hours
Tried this recipe?Let us know how it was!