Mini Croquembouche

It is a tower made of profitroles filled with pastry cream and decorated with spun sugar. This is a Sanjeev Kapoor exclusive recipe.

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Mini Croquembouche
Main Ingredients Refined flour (maida), Milk
Cuisine French
Course Desserts
Prep Time 11-15 minutes
Cook time 2.30-3 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Mini Croquembouche

  • 3/4 cup Refined flour (maida) Choux paste
  • 1/2 cup Milk
  • 5 tablespoons Butter (70 grams)
  • 3 Eggs
  • Pastry cream filling
  • 2 Eggs
  • 75 millilitres Fresh cream
  • 50 millilitres Milk
  • 3 1/2 tablespoons Castor sugar (caster sugar)
  • 1 Vanilla pod
  • 1 tablespoon Refined flour (maida)
  • 1/2 tablespoon Cornstarch
  • Caramel
  • 3/4 cup Castor sugar (caster sugar)


  1. To make choux paste, preheat oven at 180ºC. Line a baking tray with a silicon mat.
  2. Combine milk with ½ cup water and transfer in a deep non-stick pan on heat. Bring to a boil.
  3. Add butter and let it melt completely. Remove from heat, add flour and fold well.
  4. Place the pan back on heat and cook till everything comes together. Transfer into a bowl and let it cool.
  5. Add eggs, one by one, and beat with an electric beater. Put the choux paste into a piping bag fitted with a nozzle.
  6. Pipe out small portions onto the silicon mat. Dip your finger in water and press the tip of each portion. These are profiteroles. Place the tray in the preheated oven and bake for 10-15 minutes. Remove from heat and cool to room temperature.
  7. To make pastry cream filling, separate the egg yolks from the whites and take the yolks into a bowl.
  8. Combine cream and milk in a non-stick pan on heat and bring to a boil.
  9. Add castor sugar to the egg yolks.
  10. Slit vanilla pod, scrape of the beans and add to the egg yolk mixture. Whisk well.
  11. Add flour and cornstarch and whisk well. Add some of the cream-milk mixture and whisk. Add the remaining cream-milk mixture and whisk well.
  12. Pour the flour-cream mixture back in the pan and cook on low heat till it thickens. Transfer in a bowl and refrigerate to chill.
  13. To make caramel, heat castor sugar in a non-stick pan. Add a drop of water and let it caramelize.
  14. Place the chilled pastry cream filling in a piping bag fitted with a nozzle. Pipe the pastry cream filling inside the profiteroles.
  15. To assemble the croquembouche, dip the sides of a few profiteroles in caramel and stick them together to make a circle base on a serving plate. Make a smaller second row similarly and stick onto the base with the caramel. Similarly create rows smaller than the previous until all the profiteroles are used and stick them on top of one another.
  16. Cool the remaining caramel and create thin strips of caramel to create spun sugar. Decorate the croquembouche with the spun sugar.

Nutrition Info

Calories 2066
Carbohydrates 201.9
Protein 51.3
Fat 116.9
Other Fiber Niacin- 2.7mg