🧾 Ingredients
Chantilly Cream:
1L heavy whipping cream
100g sugar
6 gelatin leaves
Choux Pastry:
250g water
5g salt
5g sugar
100g unsalted butter
150g all-purpose flour (or T45/T55)
250g eggs
Caramel:
Sugar (amount as needed for coating)
👩🍳 Quick Step-by-Step Instructions
1. Chantilly Cream
Soak gelatin leaves in cold water
Split and scrape vanilla bean → set aside
Heat whipping cream + sugar + vanilla seeds and pod until just steaming
Add softened gelatin → stir to melt
Strain mixture into a bowl and chill until cold
Whip until soft peaks form before piping (can add praline paste if desired)
2. Choux Pastry
In a saucepan, bring water + salt + sugar + butter to a boil
Add flour all at once, stir vigorously 5 mins
Let cool slightly
Beat in eggs gradually until smooth, pipeable dough
Pipe into small domes (about 3cm) on tray
Bake at 200°C (392°F) for 10–15 mins until puffed and golden
3. Caramel Coating
Prepare dry caramel for assembling puffs
Dip each puff’s top in caramel or use it as “glue” to stack
Assembly & Decor
Stack into a cone with 14 layers (top layer: 13 puffs)
Coat with caramel drizzle
Optional: Decorate with edible gold leaves and flowers
⚠️ Important Tips & Notes
Use a round piping tip for consistent choux size
Bake until dry and golden to prevent collapse
Handle caramel with care—it’s extremely hot
Assemble quickly while caramel is fluid
Chill chantilly cream thoroughly before whipping for best texture
You can fill the puffs before stacking using the pre-made chantilly
#creampuffs #croquembouche #creampuffstower