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Hi Bold Bakers!
I’ve received a lot of requests for an easy Croquembouche recipe. Croquembouche (or croque-en-bouche) is a sweet, creamy, crunchy tower of cream puffs (profiteroles) that will certainly add a wow factor to your holiday gatherings! I’ve created a complete step-by-step guide for you – it’s easier to make than it looks! Download the PDF and enjoy. Be sure to sign up for my Bigger Bolder Baking newsletter for my latest recipes, tips, and bonuses just like this one. Happy Holidays!
Download the Full Croquembouche Recipe & Step-By-Step Guide Here!
Easily make cream puffs (profiteroles) stuffed with cream and topped with caramelized sugar
Stack your cream puffs into a croquembouche tower
Get More Pastry Recipes!
- Chocolate Profiteroles
- Passover Cream Puffs
- Simple Pastry Cream (Creme Patissiere)
- Homemade Eclairs
- Easy Choux Pastry Recipe
Download the Full Croquembouche Recipe & Step-By-Step Guide Here!
Try These Recipes!
Watch The Recipe Video!
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
I love this video. I will try to make it for my Hanukkah family reunion I am hosting and defiantly will share some pictures. I am a big fun of you❤️
Hi Gemma! I love this video, and I’m going to try it soon. I have two questions: (1) what is the diameter of the circles on your macaroon template? (2) If I don’t have a convection oven, how should I adjust the oven temp and times for the choux pastry? Thanks so much!
Dearest Gemma I often make your profiteroles and they always stick to the parchment paper . Please tell me what I am doing wrong . Thank you so much
Hi Gemma,
I want to make it for my daughter’s birthday next Wednesday. What are the make ahead
instructions? Will they get soggy if I make it on Tuesday? Can you please guide me..
Are these basically creampuffs or does the custard filling make a difference?
Hi Gemma, I can not find cream of tartar in my area. So can I use a lemon or lime juice? If so what will be the measurement in the recipe? Thank you for sharing your recipe. It works absolutely fantastic for me. Merry Christmas☃️????
Tres jolie! My favorite! My son wanted that old fashion cake for his wedding, thank you for sharing how to make it, love you and your recipes! You are the best! Joyeux Noël ????????
Hi Gemma can I use vanilla extract instead of vanilla bean paste in this recipe?
In the pdf, the creme patisserie & the choux pastry both are the same exact ingredients
The choux pastry ingredients are wrong
Thanks for all the lovely recipes