Mmm, who can resist the allure of a perfectly crafted Croque en Bouche? Whether you’re planning a fancy dinner party or just craving something sweet and sophisticated, we’ve got you covered. Dive into our roundup of 24 delectable recipes that promise to turn any occasion into a celebration. From classic to creative twists, there’s a Croque en Bouche here for every taste and skill level. Let’s get baking!
Classic Vanilla Croque en Bouche
Savory and sweet collide in this Classic Vanilla Croque en Bouche, a towering masterpiece that marries delicate choux pastry with rich vanilla custard, all enrobed in a glossy caramel glaze. Perfect for special occasions, this dessert is as impressive to behold as it is delightful to devour.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the vanilla custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- For the caramel glaze:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a boil over medium heat.
- Add 1 cup all-purpose flour and 1/4 tsp salt to the boiling mixture, stirring vigorously until a smooth dough forms. Tip: Cook the dough for an additional 2 minutes to remove excess moisture.
- Remove from heat and let cool slightly. Beat in 4 large eggs, one at a time, until fully incorporated. Tip: The dough should be shiny and sticky but hold its shape when piped.
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during baking to prevent deflating. Tip: Rotate the baking sheet halfway through for even browning.
- For the vanilla custard, heat 2 cups whole milk in a saucepan until just simmering. In a bowl, whisk together 1/2 cup granulated sugar, 4 large egg yolks, and 1/4 cup cornstarch.
- Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in 1 tsp vanilla extract.
- For the caramel glaze, combine 1 cup granulated sugar and 1/4 cup water in a saucepan. Cook over medium heat without stirring until golden amber. Tip: Use a pastry brush dipped in water to wash down any sugar crystals on the sides of the pan.
- To assemble, dip the top of each choux pastry into the caramel and stack them into a cone shape on a serving plate. Drizzle with remaining caramel.
Golden and crisp on the outside with a creamy vanilla center, this Croque en Bouche is a textural dream. Serve it as a show-stopping centerpiece at your next dinner party, or break it apart for individual servings that promise to delight.
Chocolate Drizzled Croque en Bouche
Radiating with sophistication, the Chocolate Drizzled Croque en Bouche is a towering masterpiece that combines the crispness of caramelized puff pastry with the creamy indulgence of custard, all elegantly bound together by a luscious chocolate glaze.
Ingredients
- For the puff pastry:
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to a 1/8-inch thickness. Cut into 1-inch squares and place on the prepared baking sheet.
- Brush the tops of the puff pastry squares with the beaten egg wash. Bake for 15 minutes, or until golden and puffed. Let cool on a wire rack.
- For the custard filling, heat the milk in a saucepan over medium heat until just simmering. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in the vanilla extract. Let cool.
- For the chocolate glaze, combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
- To assemble, pipe the custard filling onto half of the puff pastry squares. Top with the remaining squares to form sandwiches. Drizzle with the chocolate glaze.
- Stack the sandwiches into a pyramid shape, securing each layer with a dab of chocolate glaze. Let set for 10 minutes before serving.
Best enjoyed when the puff pastry is still crisp against the velvety custard, the Chocolate Drizzled Croque en Bouche is a delightful contrast of textures. For an extra touch of elegance, garnish with edible gold leaf or fresh berries before serving.
Strawberry and Cream Croque en Bouche
Delightfully decadent, this Strawberry and Cream Croque en Bouche is a stunning centerpiece that marries the lightness of choux pastry with the lush sweetness of strawberries and the richness of whipped cream, creating a dessert that’s as visually impressive as it is delicious.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter over medium heat until the butter melts completely.
- Add 1 cup all-purpose flour and 1/4 tsp salt to the saucepan, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 2 minutes. Then, add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the pastries are puffed and golden brown. Do not open the oven door during the first 15 minutes to prevent them from collapsing.
- While the pastries cool, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Once the pastries are completely cool, slice them in half horizontally and fill each with a spoonful of whipped cream and a few slices of strawberries.
- For the caramel, combine 1 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 10 minutes.
- Quickly dip the top of each filled pastry into the caramel and stack them into a pyramid shape on a serving plate, using the caramel as glue.
- Drizzle any remaining caramel over the top and garnish with additional strawberries if desired.
Zesty yet sweet, the Strawberry and Cream Croque en Bouche offers a delightful contrast of textures, from the crisp caramel exterior to the soft, creamy interior. Serve this elegant dessert at your next gathering to impress your guests with its towering beauty and irresistible flavor.
Caramel Glazed Croque en Bouche
This towering dessert, a showstopper at any gathering, combines delicate cream puffs with a luscious caramel glaze, creating a symphony of textures and flavors that’s as impressive to behold as it is to devour.
Ingredients
- For the cream puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the caramel glaze:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 tsp lemon juice
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before the water boils to prevent splattering.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Pipe or spoon dough onto the prepared baking sheet in 1-inch mounds, spacing them 2 inches apart. Bake for 20 minutes, then reduce oven to 375°F and bake for 15 more minutes until golden and puffed. Tip: Avoid opening the oven door during baking to prevent the puffs from collapsing.
- For the filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Once puffs are cool, fill them using a piping bag fitted with a small tip.
- To make the caramel, combine sugar, water, and lemon juice in a clean saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 minutes. Tip: Swirl the pan gently for even coloring without stirring to prevent crystallization.
- Quickly dip the top of each cream puff into the caramel and stack them into a pyramid shape on a serving plate, using the caramel as glue.
Rich in flavor with a crisp exterior giving way to a soft, creamy interior, this Caramel Glazed Croque en Bouche is a decadent centerpiece. For an extra touch of elegance, drizzle any remaining caramel around the base before serving.
Matcha Green Tea Croque en Bouche
Luxuriously layered and delicately flavored, this Matcha Green Tea Croque en Bouche is a modern twist on the classic French dessert, offering a harmonious blend of earthy matcha and sweet, creamy filling, encased in crisp, golden profiteroles.
Ingredients
- For the profiteroles:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 tbsp matcha green tea powder
- For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup white chocolate, chopped
- 1 tbsp matcha green tea powder
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding the flour.
- Remove from heat and quickly stir in flour and matcha powder until the mixture forms a ball.
- Let the dough cool for 5 minutes, then beat in eggs one at a time until smooth. Tip: The dough should be glossy and sticky but hold its shape.
- Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes until golden and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
- For the filling, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
- Once profiteroles are cooled, pipe the whipped cream filling into each.
- For the glaze, melt white chocolate with matcha powder and heavy cream over a double boiler until smooth. Drizzle over the assembled croque en bouche.
- Let the glaze set for 10 minutes before serving. Tip: For an extra touch, dust with additional matcha powder before serving.
Marvel at the contrast of textures—the crisp shell giving way to the light, airy cream inside, with the subtle bitterness of matcha balancing the sweetness. Serve this stunning centerpiece at your next gathering to impress with both its beauty and flavor.
Raspberry Filled Croque en Bouche
Unveiling a dessert that marries the delicate crunch of choux pastry with the vibrant burst of raspberries, our Raspberry Filled Croque en Bouche is a showstopper that promises to elevate any occasion. This towering masterpiece, with its golden caramel glaze and lush berry filling, is a testament to the art of patisserie.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the raspberry filling:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- For the caramel glaze:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter. Bring to a boil over medium heat.
- Add 1 cup all-purpose flour and 1/4 tsp salt to the boiling mixture, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Then, beat in 4 large eggs, one at a time, until the dough is smooth and glossy.
- Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
- While the pastries cool, prepare the raspberry filling by combining 2 cups fresh raspberries, 1/2 cup granulated sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds.
- For the caramel glaze, heat 1 cup granulated sugar and 1/4 cup water in a saucepan over medium heat until the sugar dissolves and turns amber in color, about 10 minutes.
- Fill each pastry with the raspberry filling using a piping bag, then dip the tops into the caramel glaze. Assemble into a tower by stacking the glazed pastries.
Perfectly balancing the crispness of the caramel with the soft, airy choux and the tangy raspberry filling, this Croque en Bouche is a symphony of textures and flavors. Serve it as the centerpiece of your dessert table, and watch as it disappears before your eyes.
Lemon Zest Croque en Bouche
Lusciously layered with a delicate balance of citrus and cream, this Lemon Zest Croque en Bouche is a showstopper that marries the crispness of puff pastry with the tangy sweetness of lemon curd, all enveloped in a silky vanilla custard.
Ingredients
- For the puff pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For the lemon curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter, cubed
- For the vanilla custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Unfold the puff pastry sheet on a lightly floured surface and cut into 12 equal squares. Place on a baking sheet lined with parchment paper, brush with beaten egg, and bake for 15 minutes or until golden and puffed. Tip: Ensure the pastry is cold before baking for maximum puff.
- For the lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a heatproof bowl over a saucepan of simmering water. Cook, stirring constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter until smooth. Tip: Strain the curd through a fine sieve for a silky texture.
- For the vanilla custard, heat milk in a saucepan until steaming. Whisk sugar and egg yolks in a bowl, then gradually whisk in the hot milk. Return to the saucepan and cook over low heat, stirring, until thickened. Stir in vanilla. Tip: Custard thickens at 170°F; use a thermometer for precision.
- To assemble, split the cooled pastry squares horizontally. Spread lemon curd on the bottom halves, top with custard, and replace the tops. Dust with powdered sugar before serving.
This Lemon Zest Croque en Bouche offers a delightful contrast of textures, from the flaky pastry to the creamy fillings. The bright lemon curd cuts through the richness of the custard, making each bite a perfect harmony of flavors. Serve on a platter garnished with fresh berries for an elegant presentation.
Tiramisu Inspired Croque en Bouche
Blending the classic Italian tiramisu with the French croque en bouche, this dessert is a showstopper that marries coffee-soaked ladyfingers with layers of mascarpone cream, all encased in a golden caramel cage.
Ingredients
- For the coffee syrup:
- 1 cup strong brewed coffee, cooled
- 2 tbsp granulated sugar
- For the mascarpone cream:
- 2 cups mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the assembly:
- 24 ladyfingers
- 1 cup granulated sugar (for caramel)
- 2 tbsp water (for caramel)
Instructions
- In a small bowl, mix the cooled brewed coffee with 2 tbsp granulated sugar until dissolved to create the coffee syrup. Set aside.
- In a medium bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill for 30 minutes to firm up.
- Quickly dip each ladyfinger into the coffee syrup for 1-2 seconds, ensuring they’re moist but not soggy. Layer half of them at the bottom of a serving dish.
- Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- For the caramel cage, heat 1 cup granulated sugar and 2 tbsp water in a small saucepan over medium heat. Do not stir; instead, swirl the pan occasionally until the sugar dissolves and turns a deep amber color, about 10 minutes.
- Immediately drizzle the caramel over the assembled dessert in a lattice pattern, working quickly before the caramel hardens. Let it cool to set.
Marvel at the contrast of textures between the crisp caramel cage and the soft, creamy layers beneath. The tiramisu inspired croque en bouche is best served chilled, allowing the flavors to meld together beautifully. For an extra touch of elegance, garnish with cocoa powder or chocolate shavings before serving.
Pistachio Covered Croque en Bouche
Savory and sophisticated, the Pistachio Covered Croque en Bouche is a show-stopping centerpiece that marries the creamy richness of custard with the crisp elegance of puff pastry, all encased in a shimmering coat of crushed pistachios.
Ingredients
- For the custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- For the puff pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For the coating:
- 1 cup shelled pistachios, finely crushed
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to a 12-inch square. Cut into 1-inch strips, then twist each strip and place on the prepared baking sheet.
- Brush the pastry twists with beaten egg wash for a golden finish. Bake for 15-20 minutes, or until puffed and golden brown. Let cool on a wire rack.
- For the custard, heat milk in a saucepan over medium heat until steaming but not boiling. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool to room temperature.
- To assemble, dip each pastry twist into the cooled custard, then roll in crushed pistachios to coat. Arrange in a pyramid shape on a serving platter.
- For the sugar coating, combine sugar and water in a small saucepan. Cook over medium heat until the sugar dissolves and the mixture turns a light amber color. Drizzle over the assembled Croque en Bouche for a glossy finish.
With its contrasting textures of creamy custard, flaky pastry, and crunchy pistachios, this dessert is a feast for the senses. Serve it as the grand finale to a dinner party, or as a luxurious treat with afternoon tea.
Espresso Infused Croque en Bouche
Nothing captivates the senses quite like the Espresso Infused Croque en Bouche, a masterpiece that marries the rich, bold flavors of espresso with the delicate, airy texture of choux pastry. This elegant dessert, perfect for any sophisticated gathering, promises a delightful contrast of flavors and textures that will leave your guests in awe.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the espresso cream filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tbsp espresso powder
- For the caramel glaze:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat, ensuring the butter is fully melted before proceeding.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.
- Remove from heat and let cool for 5 minutes. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
- For the espresso cream, whip the heavy cream, powdered sugar, and espresso powder together until stiff peaks form. Chill until ready to use.
- To assemble, fill a piping bag with the espresso cream and inject a small amount into each pastry through the bottom.
- For the caramel glaze, combine the sugar and water in a small saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 minutes.
- Quickly dip the top of each filled pastry into the caramel and stack them into a pyramid shape on a serving plate, using the caramel as glue.
Just as impressive as it is delicious, the Espresso Infused Croque en Bouche offers a symphony of textures, from the crisp caramel exterior to the creamy espresso-filled interior. Serve this stunning centerpiece at your next dinner party to elevate the dessert course to new heights.
Blueberry Lavender Croque en Bouche
Fusing the delicate floral notes of lavender with the sweet tang of blueberries, this Blueberry Lavender Croque en Bouche is a showstopping dessert that marries sophistication with comfort. Perfect for summer gatherings, its layers of flavor and texture promise to enchant the palate.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the blueberry lavender filling:
- 2 cups fresh blueberries
- 1 tbsp dried lavender
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding the flour to avoid lumps.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Tip: Cook the dough for an additional 2 minutes to remove excess moisture.
- Remove from heat and let cool slightly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and puffed. Tip: Avoid opening the oven door during baking to prevent the pastries from collapsing.
- While the pastries cool, prepare the filling. In a saucepan, combine blueberries, lavender, sugar, and cornstarch. Cook over medium heat until the mixture thickens, about 10 minutes. Strain to remove lavender buds.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Once the pastries are cool, fill them with the blueberry lavender mixture using a piping bag.
- Drizzle the glaze over the filled pastries and serve immediately.
Kaleidoscopic in flavor, the Blueberry Lavender Croque en Bouche offers a delightful contrast between the crisp choux pastry and the velvety filling. For an extra touch of elegance, garnish with fresh lavender sprigs and a dusting of powdered sugar before serving.
Salt Caramel Croque en Bouche
Crafted with precision and a touch of indulgence, the Salt Caramel Croque en Bouche is a showstopper that marries the delicate crunch of choux pastry with the rich, buttery sweetness of salted caramel. This elegant dessert, perfect for any celebratory occasion, promises to dazzle both in presentation and taste.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the salted caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
- For assembly:
- 1 cup heavy cream, whipped to stiff peaks
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 2 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent deflating.
- For the salted caramel, heat sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it melts and turns amber in color.
- Carefully whisk in butter until fully incorporated, then slowly pour in heavy cream, continuing to whisk. Stir in sea salt and remove from heat.
- Once the choux puffs are cooled, dip the top of each into the salted caramel and arrange them in a pyramid shape on a serving plate.
- Fill a piping bag with whipped cream and pipe between the layers and on top of the pyramid for added decadence.
Simply divine, the Salt Caramel Croque en Bouche offers a delightful contrast of textures—from the crisp exterior of the choux to the creamy filling and sticky caramel glaze. Serve this masterpiece as the centerpiece of your dessert table, and watch as guests marvel at its beauty and savor each bite.
Peanut Butter and Jelly Croque en Bouche
Fusing childhood nostalgia with French sophistication, this Peanut Butter and Jelly Croque en Bouche transforms a classic sandwich into an elegant tower of creamy, crunchy, and sweet layers, perfect for impressing at any brunch or afternoon tea.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the filling:
- 1 cup creamy peanut butter
- 1/2 cup grape jelly
- 1 cup heavy cream
- 2 tbsp powdered sugar
- For the glaze:
- 1/2 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding the flour to avoid lumps.
- Add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Gradually add the eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
- While the pastries cool, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the peanut butter until fully incorporated.
- Cut each pastry in half horizontally. Pipe or spoon the peanut butter cream onto the bottom halves, then top with a small dollop of grape jelly before replacing the tops.
- In a small saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the syrup reaches 238°F (114°C) on a candy thermometer.
- Quickly dip the top of each assembled pastry into the syrup, then arrange them into a tower on a serving plate. The syrup will harden, acting as glue.
How the crisp, caramelized sugar glaze contrasts delightfully with the soft, creamy interior, making each bite a harmonious blend of textures. Serve this stunning centerpiece with a side of extra jelly for dipping, or alongside a flute of sparkling cider for a truly celebratory touch.
Coconut Shavings Croque en Bouche
Elegantly layered and delightfully crunchy, this Coconut Shavings Croque en Bouche is a show-stopping dessert that combines the delicate sweetness of coconut with the rich, creamy texture of traditional French pastry. Perfect for special occasions, its towering presence is as impressive as its flavor is unforgettable.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- For the coating:
- 2 cups shredded coconut
- 1 cup granulated sugar
- 1/2 cup water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding the flour to avoid lumps.
- Add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
- Remove from heat and let cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
- While the pastries cool, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Fill a piping bag with the cream.
- Once the pastries are completely cool, pipe the cream into each one through a small hole made in the bottom.
- In a small saucepan, combine the granulated sugar and water. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- Quickly dip each filled pastry into the hot syrup, then roll in shredded coconut. Tip: Work quickly to coat the pastries before the syrup hardens.
- Stack the coated pastries into a cone shape on a serving plate, using the syrup as glue to hold them together.
How the crisp exterior gives way to a cloud-like cream filling, with the toasted coconut adding a nutty depth that balances the sweetness. Serve this masterpiece at your next gathering, perhaps with a drizzle of dark chocolate for an extra layer of indulgence.
Dark Chocolate and Orange Croque en Bouche
This exquisite dessert combines the rich depth of dark chocolate with the vibrant zest of orange, creating a symphony of flavors that dance on the palate. Perfect for those who appreciate the finer things in life, this Dark Chocolate and Orange Croque en Bouche is a showstopper at any gathering.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the filling:
- 1 cup heavy cream
- 8 oz dark chocolate, finely chopped
- 2 tbsp orange zest
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before the water boils to prevent splattering.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent them from collapsing.
- While the pastries cool, prepare the filling by heating the heavy cream until just simmering. Pour over the chopped dark chocolate and let sit for 2 minutes, then stir until smooth. Stir in the orange zest.
- Once the pastries are completely cool, fill them with the chocolate-orange cream using a piping bag fitted with a small tip.
- For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the filled pastries.
An irresistible combination of crisp pastry, velvety filling, and tangy glaze, this dessert is best served with a dusting of cocoa powder for an extra touch of elegance. The contrast of textures and flavors makes each bite a delightful experience, perfect for ending a meal on a high note.
White Chocolate and Raspberry Croque en Bouche
Yield to the allure of this exquisite White Chocolate and Raspberry Croque en Bouche, a towering masterpiece that marries the creamy richness of white chocolate with the tart vibrancy of fresh raspberries, encased in delicate, golden puffs of choux pastry.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the white chocolate ganache:
- 1 cup heavy cream
- 12 oz white chocolate, finely chopped
- For the raspberry filling:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For assembly:
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 25-30 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during the first 20 minutes to prevent collapse.
- For the ganache, heat heavy cream until just boiling, then pour over the white chocolate. Let sit for 2 minutes, then stir until smooth.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Strain to remove seeds.
- To assemble, fill a piping bag with ganache and another with raspberry filling. Pipe a small amount of ganache into each puff, followed by raspberry filling.
- Stack the filled puffs into a cone shape on a serving plate, using ganache as glue. Dust with powdered sugar before serving.
With its crisp exterior giving way to a luscious, creamy interior punctuated by bursts of raspberry, this Croque en Bouche is a showstopper that’s as delightful to eat as it is to behold. Serve it as the centerpiece of your next dinner party for an unforgettable finale.
Banana Caramel Croque en Bouche
How delightful it is to present a dessert that marries the humble banana with the luxuriousness of caramel in a show-stopping Croque en Bouche. This elegant tower of choux pastry puffs, filled with banana-infused cream and draped in a golden caramel glaze, is a testament to the art of pastry making.
Ingredients
- For the choux pastry: 1 cup water, 1/2 cup unsalted butter, 1 cup all-purpose flour, 4 large eggs, 1/4 tsp salt
- For the banana cream filling: 2 cups heavy cream, 1/2 cup powdered sugar, 1 tsp vanilla extract, 2 ripe bananas, mashed
- For the caramel glaze: 1 cup granulated sugar, 1/4 cup water, 1/2 tsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before adding the flour.
- Add flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Gradually add eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 25-30 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during the first 20 minutes to prevent collapsing.
- For the banana cream filling, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks. Gently fold in mashed bananas.
- Once the puffs are cooled, fill a piping bag with the banana cream and inject a small amount into each puff.
- To make the caramel glaze, combine sugar, water, and lemon juice in a heavy saucepan. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 10 minutes.
- Quickly dip the top of each filled puff into the caramel and stack them into a pyramid shape on a serving plate. Work swiftly as the caramel sets fast.
As you indulge in this Banana Caramel Croque en Bouche, the crisp choux pastry gives way to a luscious banana cream, all enveloped in a crackling caramel shell. For an extra touch of elegance, serve with a drizzle of dark chocolate and a sprinkle of sea salt.
Mint Chocolate Chip Croque en Bouche
This Mint Chocolate Chip Croque en Bouche is a show-stopping dessert that combines the refreshing zest of mint with the rich depth of chocolate, all encased in a delicate choux pastry. Perfect for elevating any special occasion, its towering presence is as impressive as its flavor profile.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the mint chocolate filling:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp peppermint extract
- 1 cup mini chocolate chips
- For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before the water boils to prevent splattering.
- Add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
- While the pastries cool, whip the heavy cream, powdered sugar, and peppermint extract to stiff peaks. Gently fold in the mini chocolate chips.
- To assemble, pipe the mint chocolate filling into each pastry, then stack them into a cone shape, securing with a dab of filling between each layer.
- For the glaze, heat the heavy cream until just boiling, then pour over the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth. Drizzle over the assembled Croque en Bouche.
How the crisp choux pastry gives way to the creamy, mint-infused filling is nothing short of magical, with the chocolate chips adding a delightful crunch. Serve this masterpiece as the centerpiece of your dessert table, perhaps with a side of vanilla bean ice cream to complement the minty freshness.
Almond Joy Croque en Bouche
Amidst the bustling culinary scene, the Almond Joy Croque en Bouche stands as a testament to the art of dessert making, blending the rich flavors of almond, coconut, and chocolate into a towering masterpiece that captivates both the eyes and the palate.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the filling:
- 1 cup heavy cream
- 1/2 cup sweetened shredded coconut
- 1/4 cup powdered sugar
- For the coating:
- 1 cup semisweet chocolate chips
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
- Remove from heat and let cool for 5 minutes. Tip: Ensuring the mixture is slightly cooled prevents the eggs from cooking when added.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth and glossy.
- Pipe or spoon small mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes until golden brown and puffed. Tip: Avoid opening the oven door during baking to prevent the pastries from collapsing.
- Let the pastries cool completely on a wire rack.
- In a large bowl, whip heavy cream and powdered sugar until stiff peaks form, then fold in shredded coconut.
- Fill each pastry with the coconut cream mixture using a piping bag.
- Melt chocolate chips in a double boiler or microwave, stirring until smooth.
- Dip the top of each filled pastry into the melted chocolate, then sprinkle with sliced almonds. Tip: Work quickly as the chocolate sets fast.
Just as the last almond is placed, the Almond Joy Croque en Bouche reveals its harmonious blend of textures—crispy choux, creamy coconut filling, and a rich chocolate glaze. Serve this dazzling dessert at your next gathering to leave a lasting impression.
Red Velvet Croque en Bouche
Combining the luxurious allure of red velvet with the classic French croque en bouche, this dessert is a showstopper that marries rich flavors with stunning presentation. Crafted for those who appreciate the finer details in both taste and aesthetics, it’s a perfect centerpiece for any celebratory occasion.
Ingredients
- For the red velvet puffs:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1 tbsp red food coloring
- For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
- Add flour and cocoa powder to the saucepan, stirring vigorously until the mixture forms a ball, about 2 minutes. Tip: Ensure the mixture is smooth to avoid lumps in your puffs.
- Remove from heat and let cool slightly. Beat in eggs one at a time, then stir in red food coloring until fully incorporated.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 20-25 minutes, or until the puffs are puffed and firm to the touch. Tip: Avoid opening the oven door during baking to prevent the puffs from collapsing.
- For the filling, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a piping bag.
- Once the puffs are cool, pipe the cream cheese filling into each puff through a small hole made at the bottom.
- For the glaze, heat heavy cream until it simmers, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
- Dip the top of each filled puff into the chocolate glaze, allowing excess to drip off, then arrange them into a pyramid shape on a serving platter. Tip: Work quickly while the glaze is still warm for a smooth finish.
Yielding a dessert that’s as delightful to eat as it is to behold, the red velvet croque en bouche offers a harmonious blend of creamy, chocolatey, and slightly tangy flavors. Serve it as the grand finale to a dinner party, or let it take center stage at your next festive gathering.
Pumpkin Spice Croque en Bouche
This season’s most enchanting dessert, the Pumpkin Spice Croque en Bouche, marries the warmth of autumn spices with the delicate crispness of choux pastry, creating a show-stopping centerpiece that’s as delightful to behold as it is to devour.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the pumpkin spice filling:
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent deflating.
- For the filling, whip heavy cream, pumpkin puree, powdered sugar, and pumpkin pie spice together until stiff peaks form. Chill until ready to use.
- To make the caramel, combine sugar and water in a clean saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 minutes.
- Once the pastries are cooled, fill them with the pumpkin spice cream using a piping bag.
- Dip the top of each filled pastry into the caramel and stack them into a cone shape on a serving plate, using the caramel as glue.
Delightfully crisp on the outside with a creamy, spiced interior, this Pumpkin Spice Croque en Bouche is a testament to the magic of autumn flavors. Serve it as a grand finale to a festive dinner or as a stunning centerpiece at your next gathering.
Cinnamon Sugar Croque en Bouche
Unveiling a dessert that marries the delicate crunch of caramelized sugar with the warm embrace of cinnamon, this Cinnamon Sugar Croque en Bouche is a showstopper that promises to elevate any gathering. Its towering presence and intricate layers offer a symphony of textures and flavors, making it a memorable finale to any meal.
Ingredients
- For the puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the cinnamon sugar coating:
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup water (for caramel)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup water and 1/2 cup unsalted butter to a boil over medium heat.
- Reduce the heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Then, add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 25-30 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking to prevent them from collapsing.
- While the puffs bake, prepare the cinnamon sugar coating by combining 1 cup granulated sugar and 2 tbsp ground cinnamon in a shallow bowl.
- In a small saucepan, heat 1/2 cup water over medium heat until it simmers, then gradually add the remaining sugar to create a light caramel.
- Once the puffs are baked and slightly cooled, dip each one into the caramel, then roll in the cinnamon sugar mixture to coat evenly.
- Stack the coated puffs into a pyramid shape on a serving plate, using the caramel as glue to hold them together.
The Cinnamon Sugar Croque en Bouche delights with its crisp exterior giving way to a soft, airy interior, all enveloped in a sweet and spicy cinnamon sugar cloak. Serve it as a centerpiece at your next dinner party, and watch as guests marvel at its beauty before diving into its delectable layers.
Honey Glazed Croque en Bouche
Fashioned from the finest French patisserie traditions, this Honey Glazed Croque en Bouche is a towering spectacle of creamy custard and crisp choux pastry, each bite enveloped in a shimmering honey glaze that whispers of sophistication and indulgence.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- For the honey glaze:
- 1/2 cup honey
- 2 tbsp water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before the water boils to prevent splattering.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 2 minutes. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent the pastries from collapsing.
- For the custard filling, heat the milk in a saucepan until just simmering. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Let cool to room temperature, then refrigerate until ready to use.
- For the honey glaze, combine the honey and water in a small saucepan. Heat over low heat until the mixture is thin and syrupy.
- To assemble, fill a piping bag with the custard and inject it into the base of each choux pastry. Dip the top of each pastry into the honey glaze and arrange them into a pyramid shape on a serving platter.
Lusciously creamy and delicately sweet, this Honey Glazed Croque en Bouche offers a textural symphony of crisp pastry and smooth custard, elevated by the golden allure of honey. Serve it as the centerpiece of your next soirée, where it’s sure to dazzle both in presentation and palate.
Cherry Almond Croque en Bouche
Gracefully combining the delicate flavors of cherry and almond, this Cherry Almond Croque en Bouche is a showstopper dessert that marries sophistication with a touch of whimsy. Perfect for special occasions, its layers of flavor and texture promise to delight the senses.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the cherry almond filling:
- 2 cups fresh cherries, pitted and halved
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 tbsp almond extract
- For the assembly:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat. Tip: Ensure the butter is fully melted before the water boils to prevent splattering.
- Add flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
- Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent the pastries from collapsing.
- While the pastries bake, prepare the filling. In a bowl, combine cherries, almond flour, sugar, and almond extract. Set aside.
- Once the pastries are cooled, whip heavy cream and powdered sugar to stiff peaks. Fold in the cherry almond mixture gently.
- To assemble, slice each pastry in half horizontally. Pipe or spoon the filling onto the bottom halves, then replace the tops. Sprinkle with toasted sliced almonds.
Exquisitely layered, the Cherry Almond Croque en Bouche offers a delightful contrast between the crisp choux pastry and the creamy, fruity filling. Serve it as a centerpiece at your next gathering, or enjoy it as a decadent treat to brighten any day.
Conclusion
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, our roundup of 24 Delicious Croque en Bouche Recipes offers something for everyone. From classic to creative, these recipes are sure to impress. We’d love to hear which ones become your favorites—leave a comment below and don’t forget to share the love on Pinterest!
