Printable version Decorations
Non-illustrated recipe

Croquembouche's Caramel

  • For : your decorations
  • Time : 25 minutes
  • Difficulty : easy

Ingredients for Croquembouche's Caramel :

  • 1 kg sugar
  • 3.5 dl water
  • 150 g glucose (optional)
  • rock sugar

Technical stages for Croquembouche's Caramel :

  • Prepare a syrup with the sugar, glucose and water and cook it to 157°C or 314°F.
  • Use a sugar thermometer to check it out.
  • Dip the choux in this cooked sugar.
  • Top some of those choux with rock sugar.
  • Proceed with the building up of the croquembouche.
  • Assemble layers of choux in a circular shape.
  • Altern and reduce them on the way up in order to keep the particular conical shape.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Electronic thermometer 1Electronic thermometer 1 23.90 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Croquembouche cone (height: 40 cm)Croquembouche cone (height: 40 cm) 68.40 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro