How to assemble a croquembouche (chocolate version)
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Uploaded by HectorAwol on May 20, 2008
The assembling of the Croquembouche.
50 to 60 profiteroles in a conical formation, drizzled with delectably dark chocolate and filled with french crème patissière (custard with whipped cream folded through)!
You can buy pre-made profiteroles (puffs) from most super markets or simply make them yourself.
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Uploader Comments (HectorAwol)
Top Comments
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Hi dude. Fair enough. Chantilly cream would be nice. Here in Australia, we do the Traditional like you suggested but we also fill with Creme Pattissierre etc depending on what is requested. I have also done the toffee (Caramel) and the chocolate together and it comes up very nice. I prefer the profiteroles well dried (in the oven) as it helps to stabilise when assembling. The cream softens them eventually. Thanks for your imput, dude and take care.
7 months ago 10
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Om nom nom nom. ♥
1 year ago 3
All Comments (114)
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bro thats a tower of awesumness!!!
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@HectorAwol he was referring to a different poster. Not you. :)
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so....if someone were to take one from the bottom, the whole thing would collapse?? haha
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@HectorAwol thanks for replying, cool vid anyway!!
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@TheRaulip lol, haters gonna hate.
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ill just take from the bottom =D
5hyn3z 1 month ago
Heck yes, dude!
HectorAwol 1 week ago
A croquembouche is supposed to be filled with creme patissiere, if its filled with cream it has a tendency to go a bit soggy. it is then usually glued together with white chocolate and then covered with threads of caramel. Give the guy a break he does say its a chocolate version and it still looks yummy!!
sticky130 1 month ago
Hi sticky. Thanks mate. Sure was yummy!
There are all sorts of versions of these. Just this one isnt a traditional French version.
Thanks.
Hec.
HectorAwol 1 month ago
looks like a giant turd lawlll
georgiepear 3 months ago
Yeah it was something that made everyone feel awesome!
HectorAwol 3 months ago