Festive May , the sweet tooth edit

Festive May , the sweet tooth edit

May is a month full of promises and family gatherings. After these two springs isolated, we long for big parties and family & friends little feasts!

In France, we love Croquembouche, these vanilla custard puffs piled like a pyramid! They are very popular at weddings, birthdays, religious feasts and often ordered at the baker.

With some method and patience you can create your own homemade version with or without the children and be super proud!

All the ingredients are easy to find.

The puffs (choux):

-1 cup, 25 cl water
-8 tablespoon, 120g unsalted butter
-1 cup 1/4 , 150g of flour
-4 eggs
-1 tablespoon of sugar
-1 tablespoon of baking powder




Preheat the oven 350° F/ 180° C. Line two baking sheets with parchment paper.

In a saucepan, bring the water and the butter cut into small pieces to a boil on medium heat. Out of the fire add the flour and baking powder and stir very fast with a wooden spoon. Mix until the dough is smooth.

Add the eggs one at a time, stirring between each egg. Then add the sugar. Form little bowls on the baking sheets and bake in the oven for 15 minutes until puffed and golden. Repeat with the rest of the dough.

Let cool and set aside.




The vanilla custard cream:

-2 cups; 50 cl milk
-1/2 vanilla pod split lengthwise
-4 eggs yolks
-4 tablespoon of cornstarch
-6 tablespoons of sugar

Pour the milk in a saucepan, add the vanilla and gently bring to a boil.
Beat the eggs yolks and the sugar in a big bowl and add the cornstarch. Stir until smooth. Add the vanilla milk little by little and stir again.

Put all the preparation back in the saucepan on low heat and stir continuously until the custard gets creamy and thick.
Let cool for 1/2 hour.



The vanilla custard cream puffs:

With a knife, make a little hole in the back of all your puffs. Put the custard into a pastry bag and fill the puffs one by one; Don’t put too much cream in the puffs, they must not be too heavy! Start to place them in a nice dish and make a pile. You can add edible flowers too.



The caramel :

-1 cup; 200g white sugar

-4 tablespoon water

Bring the sugar and water to a boil after having filled the puffs. After about 10 min, the caramel changes color and you can use it on the puffs.

This dessert must be eaten the day you make it! It is so good! I count 2 to 4 pieces per guest. They are perfect eaten alone or with fresh berries.




We wish you nice Spring gatherings!