Christmas Croquembouche ideas?

I love the idea of doing a croquembouche for christmas this year- something to impress the family. I thought of doing a classic chocolate, raspberry and pistachio flavour combination. However I am concerned about the filling- usually a custard filling is used for croquembouche and I am worried if I use custard the overall flavour will be too sweet. Would whipping cream work as a filling and still hold a successful croquembouche tower? I don't really want to have to use dark chocolate to counteract the sweetness as I personally find it too bitter.

3 Answers

  • Emma
    Lv 7
    7 years ago
    Favorite Answer

    whipping cream will break down, using the custard or pastry cream is best. Holding the tower together is done with toffee which provides the crunch of a classic croquembouche.

  • Angela
    Lv 4
    7 years ago


    185g plain flour

    175g unsalted butter, cut into pieces

    6 large eggs, beaten

    For the limoncello cream

    9 large egg yolks

    150g golden caster sugar

    50g plain flour, plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice

    500ml full cream milk

    7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur

    For the decoration

    400g white chocolate

    200g refined caster sugar

    mixture of cream and pink sugared almonds, 175g/6oz each

    2 x 100g tubs crystallised whole roses

    For the cardboard cone

    1 A1 sheet of card

    60cm length of string

    tape and foil for shaping cone

  • ?
    Lv 7
    7 years ago

    I would stick with custard. I think whipped cream is just as sweet.

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