Chocolate Croquembouche Recipe
This delectable, chocolate croquembouche will make any special occasion that much sweeter! Rich, dark chocolate is blended with silky smooth cream and sandwiched between crisp, buttery biscuits. Each mini cake is then dunked in warm, gooey caramel, creating a heavenly concoction that’s sure to satisfy any sweet tooth. Perfect for holidays or birthdays, this decadent dessert will leave a lasting impression. Enjoy it with a glass of Italian Pinot Grigio for a truly indulgent experience!
Robo-Prep!
Robo-Prep!
Chocolate Croquembouche Recipe! $25
Ingredients:
-Chocolate biscuit – 250g
-Chocolate paste – 250ml
-Heavy cream – 500 ml
-Dark chocolate – 100 g
-Sugar – 500g
-Egg whites – 4
-Butter – 125g
-Caramel – 200g
-Powdered sugar – 250g
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare a baking sheet lined with parchment paper.
3. Place the chocolate biscuit on the baking sheet.
4. Mix the chocolate paste with the heavy cream and spread it evenly over the biscuit.
5. Melt the dark chocolate in a double boiler or in the microwave.
6. Whisk the egg whites until stiff peaks form.
7. Slowly add the sugar while whisking continuously.
8. Fold in the melted chocolate, then fold in the butter.
9. Spoon the mixture over the biscuit and spread it out evenly.
10. Bake in preheated oven for 20 minutes.
11. Let cool before cutting into small circular cakes.
12. Melt the caramel and dip each cake in the caramel.
13. Arrange the cakes in a tower.
14. Sprinkle with powdered sugar and serve.
Pair with: An Italian Pinot Grigio.
What is Chocolate Croquembouche?
Chocolate Croquembouche is a French pastry consisting of choux pastry balls piled into a cone and bound with threads of caramel. It is commonly served at weddings or at special occasions. It is typically adorned with sugared almonds, edible flowers, or other decorations. The pastry is made by baking small choux pastry balls and assembling them in a cone shape around a cone-shaped mold, then binding them together with melted sugar and flavoring. The finished pastry has a golden-brown exterior and a crunchy interior that can be filled with either cream or jam.
History of Chocolate Croquembouche
The first recorded recipe for Chocolate Croquembouche was created in 1704 in France by Claude Léger. Léger was a renowned French baker who developed Croquembouche as a way to showcase his newfound skill of caramelizing sugar. Ever since then, Croquembouche has been a popular dessert throughout France. It is enjoyed at weddings, seasonal holidays and special occasions, and is considered by some to be the national dessert of France.
Popularity of Chocolate Croquembouche
Chocolate Croquembouche is a popular dessert throughout the world, with variations on the traditional recipe being seen in both North America and Europe. In the United States, Chocolate Croquembouche is especially popular at weddings and special occasions. These desserts often feature unique decorations and designs, such as hand-painted roses or sugared almonds, depending on the pastry chef’s creativity. In Latin America and the Caribbean, croquembouche is typically served as a special dessert on landmark occasions such as weddings and Quinceañeras.
Interesting Facts about Chocolate Croquembouche
Chocolate Croquembouches can be an intimidating dessert to prepare, as the choux pastry dough must be made and cooled, the sugar must be melted and caramelized, and the assembly requires some patience and skill. One interesting fact about this particular dessert is that it is traditionally served at weddings in some countries — such as France — to represent the bride and groom’s union. Another interesting fact is that some variations of the traditional croquembouche use choux pastry filled with a fruit filling, such as strawberry or raspberry.
