Croquembouche (pronounced crow-em-boosh) is a French dessert consisting of profiteroles (small cream puffs) made up of pate a choux (pronounced “pat a shoe”) dough. The cream puffs are mounted onto a cone (either purchased or handmade) using caramel. Croquembouche translates to “crack in the mouth” because the caramel that is used to attach the cream puffs together cracks when you bite into them.
READ ALL OF THE TEXT ON THIS PAGE, PRIOR TO MAKING YOUR GLUTEN FREE CROQUEMBOUCHE.
In Italy and France, a croquembouche is often served at baptisms, first communions, and weddings. In the United States, you will find people like to make a croquembouche during the Christmas holiday because of its tree-like shape. You can make one for Thanksgiving using orange food coloring. It would turn out a rust color when mixed with the chocolate. I find that this gluten free red velvet croquembouche is perfect for Valentine’s Day and Christmas. Then, there are those special occasions for those who just love everything red velvet! Make the vanilla cream puffs and use pastel colored food coloring to make an Easter or Spring croquembouche.
You can create an elegant croquembouche for adults and let the kids make one for themselves.
You can also make chocolate or vanilla cream puffs to use to make a croquembouche.
You may add food coloring to the vanilla cream puffs too.
Yes. You can adjust the amount of food coloring/ You may also adjust the amount of cocoa powder if making the chocolate or red velvet cream puffs.
You will need about 30 – 60 cream puffs depending upon the size you make. If you use a 12×6-inch croquembouche mold, you’ll need about 60 cream puffs, depending upon their size.
I love to use whipped cream in my croquembouche, but before filling them with the whipped cream, I like to baste the bottom in chocolate ganache or room temperature Hershey’s Hot Fudge Topping.
Of course, you can use the traditional pastry cream. However, I like to add some unflavored gelatine to make it thicker.
You won’t need the entire recipe of caramel but having a large quantity retains its heat longer, preventing you from constantly having to rewarm it.
See the video at the bottom of the page to watch someone make a vanilla-flavored gluten-filled croquembouche.
Make your chosen filling and refrigerate to chill. Do not pipe the filling into the cream puffs until just prior to serving. To fill, add the filling to a pastry bag or decorating piping device. Using a long pointy tip, pipe the filling into the bottom of each cream puff.
The croquembouche must be assembled no longer than 3 hours prior to serving and should not be refrigerated. Refrigerated cream puffs become soft.
Traditionally, you would reheat the caramel, if needed, and drizzle strands of from way up high onto a sheet of parchment paper, nice and long. Then take the strands as they begin to set and drape them around the croquembouche, here and there. Don't use too many or it will look like a spider's web. You want it to look like whispers of angel hair. However, you can do all sorts of things. Try basting some caramel on the cream puffs that are on the cone once set and then sprinkle coconut on them before they set. It looks like snow!
*Alternatively, you can use a 12-inch nonstick skillet. I've never had my brittle/bark crystalize on me when I've made in such a skillet.
*Alternatively, you can use a 12-inch nonstick skillet instead of a saucepan. I've never had my brittle/bark crystalize on me when I've made in such a skillet.
**Mars makes no promise that M&Ms are gluten free. Read the Mars Allergen Statement However, they do not contain wheat for certain. Always read ingredient labels.
Use for Leftover Caramel:
You can make chocolate bark or brittle with the leftover caramel. See recipe the recipe for Chocolate Almond Brittle. Try adding a few of tablespoons of butter if you have at least a cup leftover. Stir in some nuts too and transfer the mixture to a baking sheet. Quickly spread out before it sets. After about 3 - 5 minutes, you can sprinkle the top with chopped chocolate or chocolate chips. Distribute the chocolate as it melts. Refrigerate for 2 hours. Allow to reach room temperature and slice with a long knife.
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