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Dulce De Leche Croquembouche

Recipe courtesy :- Daring Bakers.


Pate a Choux

  • ¾ cup water
  • 6 Tbsp unsalted butter
  • ¼ Tsp. salt
  • 1 Tbsp. sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • For Egg Wash: 1 egg beaten

Chocolate Glaze

  • 8 ounces/200 g. finely chopped chocolate

Dulce de Leche Cream

  • 2 cups store bought or homemade dulce de leche
  • 2 cups mascarpone


  1. Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir
  2. occasionally.
  3. Once it boils, remove from heat and sift in the flour, stirring to combine completely.
  4. Return the pot to heat and cook, stirring constantly until the batter dries slightly and begins to pull
  5. away from the sides of the pan. Takes just a minute or so.
  6. Transfer to a bowl and stir to bring the temperature down.
  7. Add 1 egg. The batter will appear loose and shiny and look like you ruined it. But you didn't.
  8. As you stir, the batter will come together and look like lightly buttered mashed potatoes.
  9. At this point that add in the next egg. Repeat until you have incorporated all the eggs.

Piping batter:

  1. Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag
  2. opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be
  3. about 1 inch high about 1 inch wide.
  4. Using a clean finger dipped in water, gently press down on any tips that have formed on
  5. the top of choux when piping. You want them to retain their ball shape, but be smoothly
  6. curved on top.
  7. Brush tops with egg wash.
  8. Bake the choux at 400 *F until well-puffed and turning lightly golden in color, about 10 minutes.
  9. Lower the temperature to 350 *F and continue baking until golden and dryish.
  10. Remove to a rack and cool after poking a small hole in each puff.

Chocolate Glaze:

  1. Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use immediately.

Dulce De Leche and Mascarpone filling

  1. Add the dulce de leche to a bowl and whisk until smooth. Add mascarpone and use a spatula to gently fold together until just combined. Transfer the dulce de leche cream to a large piping bag fitted with a medium tip.
  2. Assembly :-
  3. Fill in the puffs with the dulce de leche cream. as you fill them up, they will puff a little more.
  4. Don't fill in too much. Refrigerate until you are ready to assemble the tower.
  5. Once you are ready to assemble your croquembouche, dip the top of each choux in your chocolate glaze and start assembling on your cake board/plate/sheet. Continue dipping and
  6. adding choux in levels using the glaze to hold them together as you build up.
  7. When you have finished the design of your piece montée, you may drizzle with remaining glaze or spun sugar to decorate further!