Croque en Bouche - Croquembouche

Croque en Bouche is a really impressive dessert that is perfect for Christmas or New Year’s Eve. It consists of crispy craquelin profiteroles filled with almond flavored pastry cream glued together with a delicious caramel forming an irresistible cone tower.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/croque-en-bouche-or-croquembouche

Makes about 55 mini profiteroles
Craquelin
1/2 cup ` (113g) butter, room temperature
2/3 cup (135g) light brown sugar
1 cup (125g) all-purpose flour
1/4 tsp (1g) salt

Vanilla Almond Pastry Cream
2 cups (500ml) milk
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
4 egg yolks
1/3 cup (70g) sugar
1/4 cup (30g) cornstarch
2 tbsp (16g) flour
1 tbsp (15g) unsalted butter

Choux Pastry
1 1/2 (190g) all-purpose flour
5 fl oz (150ml) milk
5 fl oz (150ml) water
1 tbsp (15g) sugar
1 tsp (5g) salt
4 oz (120g) unsalted butter
6 eggs

Caramel Syrup
2 cups (400g) sugar
1/2 cup (120ml) water

Background music:
ES_Home for Christmas - Home for the Holidays
https://www.epidemicsound.com/referral/96g7cc/

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