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Decorations

Croquembouche's Caramel
  • For : your decorations
  • Time : 25 minutes
  • Difficulty : easy

For this recipe, you need :

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

Technical Stages :

  • 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:

Glucose crystalGlucose crystal 7.90 Euro
Electronic thermometer 1Electronic thermometer 1 22.10 Euro
"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Croquembouche cone (height: 40 cm)Croquembouche cone (height: 40 cm) 68.40 Euro
Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration