Have you ever wondered how profiterole towers are made? How do they stand up on their own? Do you need special equipment for them? I’m going to show you! Today I am breaking down exactly how we create a croquembouche, which is used in France as wedding cakes but we endorse having them at any party because they are so impressive and delicious. Croquembouche are held up with just caramelized sugar, they don’t need any internal structure. They are finished with fine strands of spun sugar to give them an ethereal feel that makes them glisten. We highly recommend them as a centerpiece for your next special gathering. Your guests can break off pieces themselves to eat for an immersive dessert experience! We hope you enjoy this video on how to make a profiterole tower :)

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00:00 Intro
00:39 Making Choux & Pastry Cream
02:09 Prepping and Filling Choux Pastry
06:00 Cooking Caramel
08:37 Dipping Choux
10:13 Assembling Croquembouche Tower
16:00 Adding Spun Sugar

Tools & Equipment:
Batch of 60-70 choux
Batch of pastry cream to fill your choux
Ateco piping tip set https://geni.us/AtecoRoundPiping
Piping bag https://geni.us/12PipingBag
Probe Thermometer https://geni.us/ProbeThermo
10” cake board

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Find all the Tools & Equipment I use for my cakes here: https://kit.co/FinespunCakes