Parisian Puff Pastry Tower
Indulge in this exquisite Eiffel Tower Croquembouche made with delicate choux pastries filled with decadent vanilla cream, adorned with caramelized spun sugar. A true masterpiece!
ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/4 cup water
- Edible gold leaf (optional)
steps
- 1.
Preheat the oven to 400°F. In a saucepan, bring water and butter to a boil. Stir in flour until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
- 2.
Beat in eggs, one at a time, ensuring they are fully incorporated. Transfer the dough to a piping bag fitted with a large round tip.
- 3.
Pipe 30 small balls onto a baking sheet. Bake for 20-25 minutes until puffed and golden. Let cool completely on a wire rack.
- 4.
For the vanilla cream, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fill a piping bag with the cream and insert the tip into each pastry, piping until filled.
- 5.
To assemble, place one filled pastry in the center and arrange the remaining pastries in a tower shape, securing them with caramelized sugar.
- 6.
In a saucepan, melt granulated sugar and water over medium heat until golden brown. Drizzle the caramel over the tower, allowing it to harden and form spun sugar threads.
- 7.
Optional: Add a touch of elegance by applying edible gold leaf to the tower.
