French Praline Croquembouche Cupcakes Recipe
These Praline Croquembouche Cupcakes offer a delightful twist on the traditional French croquembouche. Combining tender choux buns filled with praline custard, and caramelized to perfection, these cupcakes are as impressive as they are delicious. Topped with delicate sugarpaste flowers and sprinkles, they make for a stunning dessert suitable for any celebration.
Equipment
- 12-hole muffin tin
- Cupcake wrappers
- Mixing bowls
- Sieve
- spatula
- wire rack
- wooden spoon
- Piping bags with 5mm plain nozzle
- Silicone mats
- baking trays
- Pastry brush
- Skewer
- Heavy-based pan
Ingredients
For the Cupcakes:
- 165 g unsalted butter softened
- 315 g caster sugar
- 3 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 125 g self-raising flour
- 90 g plain flour
- 180 ml milk
For the Praline Custard Filling:
- 90 g caster sugar
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 15 g plain flour
- 15 g cornflour
- 250 ml whole milk
- 2 tablespoons praline paste or chocolate hazelnut spread
For the Choux Pastry:
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter diced
- ½ teaspoon salt
- ½ teaspoon caster sugar
- 130 g strong white flour
- 4 large eggs lightly beaten
For the Caramel:
- 300 g caster sugar
- 1 teaspoon liquid glucose
- 3 tablespoons water
To Decorate:
- Sugarpaste flowers
- Hundreds and thousands sprinkles
Instructions
- Prepare the Cupcakes:
- Preheat the oven to 170°C/Gas Mark 3.
- Line a 12-hole muffin tin with cupcake wrappers.
- Cream the softened butter and caster sugar together until pale and fluffy.
- Gradually add the lightly beaten eggs and vanilla extract, beating well after each addition.
- Sift the self-raising flour and plain flour together, then fold into the batter alternately with the milk, using a large metal spoon.
- Spoon the batter into the cupcake wrappers, filling them just under half full.
- Bake for 20–25 minutes, until a skewer inserted in the center comes out clean.
- Cool on a wire rack.
- Make the Praline Custard Filling:
- Whisk the caster sugar, egg, egg yolks, vanilla extract, plain flour, and cornflour together in a bowl to form a smooth paste.
- Bring the whole milk to a boil in a saucepan, then pour it over the paste, whisking until combined.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and begins to boil.
- Cook for another minute, then remove from heat.
- Whisk in the praline paste or chocolate hazelnut spread.
- Transfer to a clean bowl, cover with cling film, and allow to cool.
- Prepare the Choux Pastry:
- Preheat the oven to 190°C/Gas Mark 5.
- Line two baking trays with silicone mats.
- In a saucepan, combine the water, whole milk, diced butter, salt, and caster sugar.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat and add the strong white flour all at once, stirring vigorously until the mixture forms a ball in the center of the pan.
- Cook for 30 seconds.
- Transfer the dough to a mixing bowl and beat with a wooden spoon for 1 minute to cool slightly.
- Gradually add the lightly beaten eggs, a little at a time, beating well after each addition until the dough is smooth, shiny, and holds its shape.
- Spoon the dough into a piping bag fitted with a 5mm plain nozzle.
- Pipe small dots (no more than 1.
- 2cm in diameter) onto the lined baking trays, spacing them about 1.
- 2cm apart.
- Dip your finger in water and press lightly on any tips formed on the buns.
- Bake for 15–18 minutes until golden brown and crisp.
- Cool on a wire rack.
- Fill the Choux Buns:
- Fill a disposable piping bag with the cooled praline custard filling.
- Use a skewer to make a small hole in the base of each choux bun, then pipe the filling into the buns.
- Arrange the filled buns on a clean baking tray.
- Make the Caramel:
- In a small, heavy-based pan, combine the caster sugar, liquid glucose, and water.
- Stir well and brush down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
- Bring the mixture to a boil over high heat without stirring.
- Once the sugar starts to turn golden, remove from heat and dip the bottom of the pan in iced water for 15–20 seconds to stop further cooking.
- Dip the top of each choux bun into the caramel, then place them on a baking tray lined with baking parchment.
- Assemble the Cupcakes:
- Once the caramel on the buns has set, carefully dip the base of each bun in a little caramel and stack them on top of the cooled cupcakes.
- Start with a layer that covers the top of each cupcake, then build additional layers as desired.
- Decorate with sugarpaste flowers and scatter with hundreds and thousands.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve these delightful cupcakes at a celebration or as a special treat with a cup of coffee or tea.
Wine Recommendation:
Pair with a sweet dessert wine like Sauternes or a sparkling wine like Prosecco.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 55 g | Protein: 6 g | Fat: 20 g | Fiber: 2 g | Sugar: 35 g | Salt: 0.5 mg
