Home made perfect Croquembouche

Contents 34min
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Whats inside

📄 Technology PDF map

The video tutorial is accompanied by a technology map in the form of a PDF file, which includes several recipes at once.

🌲 Even Croquembouche assembly

Learn how to assemble an even Croquembouche cone from two sizes of choux.

❤️ Piping even choux

Watch two ways to pipe even choux cakes.

🍪 Two types of craquelines

Learn how to cook classic and chocolate craquelines.

🌰 Diplomat custard recipes

You'll be able to cook hazelnut & chocolate Diplomat custard.

Whats's in the class

1Making of choux pastry

The chef will share the intricacies of making an airy dough. Why does the flour can interfere poorly, remaining lumps; how to understand that the dough is kneaded to the desired consistency? You'll find it out.

2Piping the choux cakes

An easy way to make perfectly even pieces - you don't have to be a pro!

3Cooking craquelin

You will learn how to make a shortcrust pastry that is placed on top of the profiteroles to create a crispy top.

4Making shortcrust Sable pastry

Anna will share and explain a proven Sable recipe that will make your Croquembouche even smoother and more beautiful.

5Shaping rings for assembling the cake

How to choose rings of different sizes so that they turn out to be the same thickness; how many rings you might need.

6Cooking hazelnut Diplomat custard

In this section, you will cook a delicate hazelnut & chocolate custard for filling cakes.

7Stuffing the choux

The pastry chef will show you how to stuff the cakes with the same amount of filling.

8Assembling and decorating the Croquembouche

You will learn how to achieve an even narrowing of the Croquembouche levels, what to do if all your cakes are the same size in order to get a cone, and not a tower.

9Making of caramel for the threads

Unusual and elegant decor to give the cake a complete look.

Here's a masterclass on making a French dessert that will impress lovers of pastries and airy cakes!

With this video tutorial from Anna Felikova, you will learn how to make an amazing Croquembouche cake! In the original recipe, Croquembouche is a cone-shaped choux cake. Anna will share her author's version of the recipe for choux cakes sealed with chocolate!

The lesson details the process of making choux with perfect pastry and crunchy craquelin, filled with airy custard, based on chocolate and praline sauce, and shortcrust pastry for the rings to create a solid and beautiful cake design.

IN THIS MASTERCLASS YOU WILL LEARN:

  • how to assemble an even Croquembouche cone from two sizes of choux;
  • how to make a chocolate & nut filling for the cakes;
  • two ways to pipe even choux cakes;
  • how to cook classic and chocolate craquelines;
  • to create a simple and beautiful decor for Croquembouche.

The pastry chef will assemble the perfect Croquembouche, give a lot of advice on this process, and also teach you how to make graceful caramel threads for decorating a cake.

The video tutorial is accompanied by a technology map in the form of a PDF file, which includes the following recipes:

  1. choux pastry,
  2. crackelin,
  3. hazelnut & chocolate Diplomat custard,
  4. praline sauce,
  5. shortcrust pastry,
  6. caramel for decorative threads.
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