Croquembouche di Natale – A Classic French Christmas Dessert
Christmas is a time of festive celebrations, and what better way to sweeten the holiday season than with a beautiful and delicious Croquembouche di Natale? This traditional French dessert, often reserved for special occasions like weddings and holidays, is a showstopper on any festive table. With its delicate choux pastry, creamy custard filling, and golden caramel exterior, this croquembouche is as beautiful to look at as it is to eat. In this recipe, we will walk you through the steps to create this elegant masterpiece, perfect for impressing your guests at Christmas dinners or holiday parties.
Ingredients & Nutritional Information
| Ingredient | Amount |
|---|---|
| Eggs | 210g |
| All-purpose flour (00) | 130g |
| Butter | 100g |
| Water | 200g |
| Sugar | 5g |
| Pinch of salt | 1 pinch |
| Whole milk | 600ml |
| Fresh cream (liquid) | 150ml |
| Granulated sugar | 210g |
| Cornstarch (Maizena) | 5g |
| Egg yolks | 6 |
| Vanilla pod | 1 |
| Granulated sugar for caramel | 250g |
| Water for caramel | 50g |
Instructions
Step 1: Preparing the Choux Pastry (Pâte à Choux)
Start by making the choux pastry, the base of the Croquembouche. Cut the butter into small cubes and place it into a saucepan. Add the water, a pinch of salt, and the sugar. Bring the mixture to a boil over low heat. Once it reaches a boil, remove the pan from the heat and add the flour, sifting it directly into the pan to avoid clumps.
Using a whisk, stir energetically until the mixture forms a thick dough that pulls away from the sides of the pan. Return the pan to low heat and continue to stir with a wooden spoon. The dough is ready when it forms a ball and a thin layer forms at the bottom of the pan. This stage is crucial for ensuring your choux pastry puffs perfectly during baking.
Transfer the dough to a stand mixer, allowing it to cool slightly before adding the eggs. Add one egg at a time, making sure the mixture fully absorbs each egg before adding the next. Continue mixing until you achieve a smooth, shiny dough.
If you don’t have a stand mixer, you can use a wooden spoon to achieve the same result, but it may require more effort and patience. Once your dough is ready, transfer it to a piping bag fitted with a 1 cm round nozzle.
Step 2: Shaping the Bignè
On a baking sheet lined with parchment paper, pipe small mounds of dough, about 30 in total. These will form the base units of the Croquembouche. Space them out evenly on the baking sheet to ensure they have enough room to expand during baking. Once you’ve piped all the dough, dip a small paintbrush in water and gently smooth the tips of the dough mounds to prevent them from burning during baking.
Preheat your oven to 220°C (428°F) with the heat set to static. Bake the bignè for 15 minutes without opening the oven door. After this time, lower the temperature to 190°C (374°F) and continue baking for another 10 minutes.
Step 3: Drying the Bignè
Turn off the oven and leave the bignè inside with the door slightly ajar for 30 minutes to allow the insides to dry out and crisp up. To keep the door ajar, place a wooden spoon between the door and the oven. This step ensures your bignè will have the perfect texture, light and hollow inside.
Once your bignè are done, remove them from the oven and set them aside to cool completely.
Step 4: Preparing the Pastry Cream
While the bignè cool, prepare the pastry cream filling. In a saucepan, combine the whole milk and fresh cream. Split the vanilla pod and scrape out the seeds, adding both the seeds and the empty pod to the saucepan. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove the saucepan from the heat and set aside.
In a separate bowl, whisk the egg yolks with the granulated sugar until they form a smooth, pale mixture. Sift the cornstarch into the yolk mixture and whisk until fully incorporated.
Gradually pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan and cook over medium heat. Stir continuously with a whisk until the cream thickens and reaches a custard-like consistency.
Once thickened, remove from heat and transfer the pastry cream to a shallow dish. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool to room temperature before transferring it to the refrigerator to chill for at least one hour.
Step 5: Assembling the Croquembouche
While the pastry cream is cooling, prepare the cone that will serve as the structure for your Croquembouche. Take a sheet of A5 paper and fold it into a cone shape, securing it with tape. Trim the bottom of the cone to form a flat base about 10 cm in diameter. Line the cone with parchment paper to prevent sticking.
Place the cone on a tray lined with parchment paper. Fill a piping bag with the chilled pastry cream and carefully pipe the cream into each bignè. Be sure to fill them completely, making a small hole in the bottom of each choux and filling it generously with cream. Place the filled bignè in the fridge to chill while you prepare the caramel.
Step 6: Making the Caramel
In a small saucepan, combine the water and granulated sugar for the caramel. Heat over medium-high heat, stirring occasionally, until the sugar melts and turns a rich amber color. Be vigilant, as caramel can burn quickly once it reaches this stage. When it has reached the desired color, remove it from the heat and dip the bottom of the pan into a bowl of cold water to stop the cooking process.
Dip each filled bignè into the caramel and carefully place it on the cone structure. The caramel will act as a glue, securing the choux in place. Begin at the base of the cone and work your way upward, arranging the bignè in layers, gradually reducing the number of bignè as you go higher. Top the cone with three bignè and create a small ring of caramel between them for extra decoration.
Step 7: Creating the Caramel Threads
To create the beautiful caramel threads that will adorn the Croquembouche, wait until the caramel has cooled slightly but is still flexible. Set two bowls about 20-25 cm apart, and place two wooden spoons across the top of the bowls. Once the caramel has cooled to the right consistency, it will form threads when you dip a spoon into it. Using a spoon, carefully pull the caramel back and forth over the wooden spoons to create delicate caramel threads.
Once you’ve made enough threads, gently wrap them around the Croquembouche, ensuring they stick to the caramel-covered bignè. These threads will add an elegant finishing touch to your dessert.
Step 8: Final Touches & Serving
At this point, your Croquembouche is ready to serve. If you find that the cone structure is still visible, carefully remove it from the center of the tower. If necessary, transfer the Croquembouche onto a serving platter. For a festive touch, you can decorate the base with additional caramel threads or small edible decorations.
Let the caramel set completely before serving your stunning Croquembouche di Natale. Slice and enjoy the perfect blend of crunchy caramel, creamy pastry cream, and airy choux pastry. This dessert is sure to leave a lasting impression at your Christmas feast, and its intricate presentation makes it a perfect centerpiece for your holiday celebrations.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 45g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 10g |
| Sugar | 30g |
| Sodium | 70mg |
| Fiber | 1g |
This Croquembouche di Natale is the epitome of holiday indulgence, combining texture, flavor, and elegance in one stunning dessert. With this recipe, you can bring the charm of French pastry into your home and delight your guests with every bite.
