Croque-en-Bouche (Choux Pastry Pyramid)

For the croque-en-bouche (choux pastry pyramid), preheat the oven to 200 °C hot air. Line a baking tray with baking paper.

In a large, tall saucepan, boil the water with salt and the butter until the butter is completely melted. Remove the pan from the heat, quickly stir in the flour and stir rapidly until all the lumps have dissolved. Then return the pan to the heat and “toast” the dough, stirring constantly. Once a nice, homogeneous dough has formed, remove from heat and let cool for about 5 minutes. Now put the dough mixture into a food processor and mix vigorously, gradually incorporating the eggs.

Fill the choux pastry mixture into a piping bag with a nozzle and pipe small round doughnuts.

Bake for about 20-25 minutes until golden brown. Do not open the oven door, otherwise the choux pastry will collapse! The doughnuts are ready when they are hard on the outside. Let them cool down well.

In the meantime, prepare the vanilla cream and the sugar threads:

For the cream, mix the vanilla custard powder with 2-3 tablespoons of milk. Dissolve the sugar in the remaining milk and slowly bring to the boil. Stir in the custard powder, boil once and remove from heat again. Pour into another bowl and stir until mixture has cooled. Whip the cream and stir into the almost cold but creamy pudding.

Into the well cooled and now soft choux pastry doughnuts with a wooden spoon handle a

Preparation Tip:

In France, croqe-en-bouche is often made from ready-bought frozen cream puffs. The cream puffs should be thawed on paper towels and turned regularly so that the dough does not become too soggy.

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