Apricot Croquembouche

Another wonderful tutorial :) I will make this one day soon.
Tracy K

Apricot Croquembouche

RRP
$330 - $380

Learn how to to create a beautiful croquembouche, covered with apricot glaze and decorated with roses.

This video tutorial will teach you how you can create a profiterole tower with ease and decorate it with an apricot jam that closely resembles caramelised sugar, without the crunch in the mouth that a croquembouche has. Taking you from creating a technical plan to decorating the tower with roses, Chef Yener will guide you with easy to follow step by step instructions.

This tutorial comes with a Croquembouche Calculator Tool.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Apricot Croquembouche Course Material
This PDF contains blueprints and calculations to work out the size of your cone and the size of your board depending on how many profiteroles you want to use.

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need

  • Scissors
  • Measuring tape (flexible)
  • Box cutter
  • Silicon Egg Brush
  • Large compass – At least 50cm (can use a string and pencil)
  • Small star nozzle
  • Piping bag

Recipes & Ingredients

100 x Baked choux buns

2.5kg Custard cream

  • Half kept as vanilla
  • Other half mix with 150g dark chocolate

Coating

  • 1kg Apricot jam (smooth)
  • 100g Castor Sugar
  • 25 gr pectin powder

Assembling & Brushing

  • 1kg Dark chocolate

Materials

  • 40cm Round wood board (9mm thick) – Coated with material
  • Cellophane paper (larger than board)
  • Sticky tape
  • Double-sided sticky tape
  • PVC sheet – 50cm x 50cm
  • 2 Inch wide gold ribbon (with wire edges)

Decorations

  • 6 – 8 Sugar roses & buds
  • 6 – 8 Sugar leaves

References

  • Printed blueprints and guides (download below)

Recommendations

  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.

8 comments

  1. Deirdre Kettle says:

    absolutely beautiful, thank you for another great turorial

  2. Stacy Zimring says:

    What thinkness is your PVC sheeting for the Croq cone?

    Something like .012″ Thick

    Thank you

    1. Serdar Yener says:

      I will try to find out. let you know

  3. Марина Осипчик says:

    Hello, Serdar Bey !!!! I have a question for you, how long can profiteroles, located on the cone, they do not get wet? Sorry I can ask a stupid question))))))) I am not a professional pastry chef, and I’ll do the first time Croquembouche apricot. Thank you !!!

    1. Serdar Yener says:

      apricot glaze do not get wet like sugar caramel coat. make sure you add pectin in to the jam and boil it again. after finishing do not place it in the fridge . do the coating on the same day with the event..

      1. Марина Осипчик says:

        thanks a lot.

  4. Tracy SAPIENZA says:

    Can’t wait to try this. It came out beautiful

    1. Serkan Yener says:

      Thanks Tracy 🙂

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