Stunning Chocolate Croquembouche

Traditional croquembouche is a spectacular French dessert—the name comes from the French for “crunches in the mouth”—that piles choux pastry puffs in a tower anchored by strands of caramelized sugar. Our version is a little simpler but just as impressive: we dip the choux puffs in a dark chocolate topping then garnish them with a little spun sugar.

MAKES: 12 to 15 servings

PREP TIME: 30 minutes

COOKING TIME: about 40 minutes

INGREDIENTS:

CHOUX PUFFS:

• 1 ½ cups water
• ¾ cup unsalted butter, cut into small pieces and softened
• ¼ tsp fine sea salt
• 2 cups all-purpose flour
• 5 large eggs

Filling & Topping

• 4 cups whipping cream (35%)
• ½ cup icing sugar, sifted
• 1 tsp vanilla extract
• 8 oz dark or semi-sweet chocolate, chopped

SPUN SUGAR: (optional)

• 2 cups granulated sugar
• ½ cup water
• ½ tsp freshly squeezed lemon juice

INSTRUCTIONS:

1. Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.
2. For the choux puffs, combine the water, butter and salt in a medium saucepan. Bring to a boil, without stirring, over high heat.
3. Immediately remove from the heat and add the flour all at once. Using a wooden spoon, stir the mixture vigorously until it forms a thick, smooth dough and pulls away from the side of the saucepan, about 2 minutes.
4. Return the saucepan to medium heat. Cook, stirring constantly, until the dough looks drier, about 2 minutes.
5. Scrape the dough into a medium bowl. Using an electric mixer, beat the dough until it has cooled to room temperature.
6. Beat in the eggs one at a time, beating well after each addition. Beat the dough vigorously until it’s thick, shiny and smooth. (This strengthens the gluten in the flour and helps the puffs rise during baking.)
7. Dip two tablespoons in water, then shake off the excess water. Scoop up a walnut-size piece of dough with one
   damp spoon. With the other, scrape the dough onto the prepared baking sheets, arranging the pieces about 1 inch apart.
8. Bake for 10 minutes, then turn down the oven temperature to 350°F. Bake until the choux puffs have risen and are a deep golden brown, 10 to 15 minutes. Carefully remove the choux puffs from the baking sheets and let cool completely on a wire rack. (The choux puffs can be stored in an airtight container at room temperature for up to 24 hours, or frozen for up to 1 month. Thaw at room temperature before proceeding with the recipe.)
9. For the filling and topping, combine the cream, icing sugar and vanilla extract in a large bowl. Using an
   electric mixer on high speed, beat the cream mixture until stiff peaks form. Cover and refrigerate until needed.
10. In a microwave-safe bowl, microwave the chocolate on high power for 30- second intervals, stirring after each, until the chocolate is melted and smooth.
11. Using a small knife, cut a small opening in each of the choux puffs. Fit a piping bag with a wide circular or star tip, then twist the bag just above the piping tip to temporarily close off the bag from the tip.
12. Set the bag in an empty yogurt container, glass tumbler or plastic cup. Fold the top third of the piping bag over the edge of the container.
13. Spoon the whipped cream into the bottom of the piping bag, filling the bag about half full. Twist the bag tightly to close it.
14. Gently insert the piping tip into the opening in one of the puffs, then squeeze the piping bag gently to fill the puff with whipped cream, being careful not to overfill it. Repeat with the remaining choux puffs.
15. Dip each filled choux puff into the melted chocolate, then arrange them carefully on a plate or cake stand. Start by placing them in a circle, then stack the remaining choux puffs on top. Once the choux puffs are stacked, set aside at room temperature until the chocolate has set, 15 to 20 minutes. Decorate with spun sugar (if using) and serve within 2 hours.

SPUN SUGAR:

1. Have ready a large bowl of ice water. Combine the sugar, water and lemon juice in a medium saucepan, swirling gently to combine.
2. Hook a candy thermometer over the side of the saucepan. Bring to a boil over medium heat, then cook the sugar mixture, without stirring but occasionally washing down the sides of the saucepan with a damp, clean pastry brush, until the caramel is light amber and the candy thermometer registers 300ºF, 10 to 12 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms hard, brittle threads, it’s ready.)
3. Immediately remove from the heat and place the saucepan in the bowl of ice water. This will prevent the caramel from overcooking.
4. Grease the handle of a wooden spoon, then place it on the edge of a counter or table, allowing the handle to stick out over the edge. Place newspaper or a large piece of parchment paper on the floor below it to catch any drips.
5. Dip a fork into the caramel, then, working quickly, drizzle the caramel over the spoon handle, flicking the fork back and forth like a pendulum. Light, weblike strands of sugar will form over the spoon handle, hanging down from it like threads.
6. Once you’ve covered the spoon handle with a few layers of spun sugar, detach it gently from the handle and wind it into a circle to form a nest. Place the spun sugar on top of the croquembouche. Continue to create more spun sugar, if liked. Any leftover caramel can be drizzled over the croquembouche.