croquembouche recipe raymond blanc

Croquembouche recipe

croquembouche recipe raymond blanc


  • * For donuts:
  • * 250 g flour
  • * 200 ml oil
  • * 500 ml of water
  • * 1 teaspoon of salt
  • * 1 teaspoon sugar
  • * 6 eggs
  • * For the cream:
  • * 1 sachet of Chocolate Ole Cream
  • * 1 sachet of Cream Vanilla Ole
  • * 250 ml liquid cream
  • * 550 ml milk
  • * For caramel:
  • * 200 g sugar

How to prepare Croquembouche:

Bring water to a boil along with oil, salt and sugar. When it boils, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl. Let it cool a bit, then add eggs one at a time, mixing well after each one. The dough is spread in a tray lined with baking paper.
croquembouche recipe raymond blanc

Bake over high heat for 15 minutes, then another 10 minutes over medium heat.

croquembouche recipe raymond blanc


Cream is mixed in a bowl with cold milk. Divide in half. Half we will mix it with vanilla powder, half with chocolate powder. Keep cool.


Mix the sugar with 2-3 tablespoons of cold water, then put the bowl on low heat. When it starts to brown, stir continuously until it becomes liquid, taking care not to burn.

Fill the donuts with cream. Then each one is soaked in caramel and mounted on a round plate. Continue with another layer, this time smaller than the first and so on until the donuts are finished, forming a cone.

The rest of the caramel is made of caramel threads that we will use to decorate.

croquembouche recipe raymond blanc

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