Celebrate any occasion, big or small, with our croquembouche, a towering spectacle of Delizza Belgian Mini Cream Puffs and Macarons that’s sure to impress and delight.
- Delizza Belgian Mini Cream Puffs
- Delizza Macarons
- Delizza Chocolate Macarons
- White chocolate
- Red chocolate
- Meringue kisses
- ¾ cup / 150 grams sugar
- 2 tablespoons / 30 grams water
For the caramel (Repeat the recipe in multiple batches, since the sugar will cool as you use it)
- 2 cups / 480 grams heavy cream
- 5 tablespoons / 40 grams milk powder
- 5 tablespoons / 35 grams powdered sugar
For the whipped cream (Can be replaced with store-bought frozen whipped cream)
- Parchment paper
- Packing tape
- Fork or chopsticks
- Food-safe gloves
Create the base
Using the cardstock, create a cone. Recommended dimensions are about 12 inches tall and 6 inches wide. For beginners, consider making a smaller cone.
Use clear packing tape to secure the cardstock cone in place. Add an extra layer of cardstock for added support if your cone cannot support its own weight or for taller croquembouches..
Cover the cone with parchment paper. Start at the top of the cone and spiral the parchment paper down to the base, folding any excess parchment inside. Use clear packing tape to secure it inside the cone.
Melt white chocolate in the microwave in 20 to 30-second increments, stirring in between.
Dip the top ¼ to ⅓ of the Delizza Belgian Mini Cream Puffs in white chocolate, then set them aside to allow the chocolate to harden.
Repeat the process with red chocolate, creating unique designs with the chocolate if desired.
Dip the remaining cream puffs in caramel.
In a small pan, pour sugar followed by water, without mixing them. Allow the sugar to soak up the water for about 3 to 4 minutes.
Prepare a station for dipping cream puffs in caramel. Lay out parchment paper and have the cream puffs and tongs ready for dipping.
Once the sugar has absorbed the water, heat the mixture on high heat without stirring.
Let the sugar mixture come to a boil and continue until it reaches a light amber color, then remove from heat.
Swirl the pot to combine any unevenly heated parts, as the sugar mixture will continue to darken from the residual heat of the pot.
Using tongs, dip the top of the cream puffs into the caramel and place them on parchment paper to cool for a few minutes. Redip if a thicker caramel coating is desired. Do not touch the hot caramel; use food-safe gloves as an optional precaution.
Repeat with all cream puffs.
Create a caramel ribbon decoration with any remaining caramel by dipping a fork or chopsticks into the caramel and carefully dripping it over parchment paper. Run the fork back and forth until all the caramel has dripped from the fork.
Let it cool, then remove without breaking the strands.
Create a new batch of caramel.
Using tongs, dip the back of the cream puffs into the caramel, and while hot, attach them to the base of the cone.
Repeat to create a base ring of caramel-coated cream puffs at the cone’s base, using a combination of caramel-coated, bare and chocolate-coated cream puffs.
Continue to build rings of cream puffs and work your way up the cone structure.
Dip Delizza Macarons, Delizza Chocolate Macarons and meringue kisses in caramel to fill any empty gaps in the cone structure as you build upward.
Finish by decorating the croquembouche with caramel ribbons.