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A recipe from


Makes 30 profiteroles


Choux pastry:
250ml water
125g butter
A pinch of salt
120g-cake flour
5- 6 extra large eggs to make 250ml
Filling and icing
250ml cream
300g icing sugar
60 – 80mls boiling water
2.5ml rose essence
75g pomegranate seeds
Rose petals for garnish

Preheat the oven to 200°c. Line 2 baking trays with greaseproof paper.

Place the water, butter and salt into a saucepan and bring to a full rolling boil, tip in the flour, remove from the heat and stir until the mixture is smooth and comes away from the sides of the pot. This is called a panade.

Beat in the egg, a little at a time until it is all incorporated and you have a smooth and shiny batter. Spoon tablespoon dollops of mixture onto the prepared baking sheets, make sure the dollops are not too closely together as they will rise. Sprinkle a little water over each tray of puffs and place in the oven. Bake for 10 minutes until risen and puffed; turn the heat down to 160°c and bake for a further 10 minutes until cooked through and golden.

Remove from the oven and poke a whole in the bottom of each choux puff. Set aside to cool completely.

Whip the cream to stiff peak and set aside. Sieve the icing sugar and whisk in the cold water, add a drop of rose essence. Place the whipped cream into a piping bag and pipe a little cream into the hole in the bottom of each puff. Drizzle glacé
icing over each profiterole, garnish with pomegranate seeds and Rose petals and stack into a tower. Serve immediately.