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 croquembouche (crunch in the mouth). 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.

Track
Duration
Introduction
4:45
The Plan
49:13
Tools & Materials
2:12
Ingredients & Recipes
2:52
Drawing
3:21
Cone & Board Calculations
5:43
Making the Board
2:57
Making the Cone
5:12
Attaching & Preparing the Cone
5:36
Filling the Choux Buns
6:42
Making the Apricot Jam
3:58
Coating the Choux Buns
7:46
Decorating the Croquembouche
11:20
Total Duration
1:04:47

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.

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