Few desserts say “celebration” quite like a croquembouche!
Known in France as a pièce montée (literally “mounted piece”), this towering cone of golden cream puffs "glued" together with caramel is both a showstopper and a tradition at weddings, baptisms, and other special gatherings.
It takes a professional pâtissier to make this magic happen!
What is a croquembouche?
The word croquembouche comes from the French phrase croque en bouche, meaning “crunch in the mouth.” Traditionally, it is made by stacking cream-filled cream puffs called "choux" into a tall cone shape, held together with caramel. Decorations can be a range or creative add-ons but at our shop we keep decorations simple and 'durable'!
It’s not just dessert — it is edible art!
Step 1: Make the Choux Pastry
Every croquembouche begins with pâte à choux, the same light pastry used for éclairs and profiteroles.
Once the dough is made, we pipe small rounds onto a baking sheet and bake until golden and crisp.
Step 2: Prepare the Cream Filling
Our croquembouche is filled with vanilla bean pastry cream.
Using a piping bag fitted with a small tip, time to fill each puff once cooled.
Step 3: Making the Caramel
Caramel is both the “glue” and the decoration. Carefully cook sugar until amber, it is time to dip every choux in before assembling.
Caution: Caramel is extremely hot. Work carefully and never touch it with your hands. Chef Yann makes it look easy but that is only because he has been making them for more than 20 years!
Step 4: Making the nougatine
We traditionally make nougatine with almonds but we also created a coconut based one in the shop to accommodate nut allergies.
It will be used to create the base and decorations for the croquembouche. Again: hot, hot!
Step 5: Assemble the Tower
Each filled puff is lightly dipped into the caramel and the chef starts forming the base circle. Yann will then work upward, layer by layer, until you reaching the top!
Step 6: Adding the Final Touches
Nougatine and beautiful white accents can bring this creation to life in the best of ways. Note that with the humidity changes we have in Calgary between your fridge and outside, angel hair is not a good option.
In France, it may be decorated by adding dragées which are sugar covered almonds. They now come in many colours too!
Serving a croquembouche
First, your dessert will have to stay refrigerated until close to the moment of serving. The easiest way to cut it? With a clean pair of scissors! Cut the choux out and place them in a plate. pulling them apart can tear them and be a little messy and ... less pretty!
It is typically 3 choux per person if it is the main desserts served for the occasion.
Final Thoughts
Creating a croquembouche takes time and care, but it’s more than just dessert — it is a tradition, a spectacle, and a memory-maker! Whether for a wedding, anniversary, birthday or holiday celebration, your pièce montée will have guests talking long after the last puff has disappeared!