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Crouqembouche with Lemon & Orange Mousse


Delicate 2 bite morsels filled with lemon and orange curd mousse coated in a crunchy sticky candy coating. Shaped into a Xmas tree form for a spectacular presentation

Rate this recipe 4.2/5 (34 Votes)


  • Cream Puffs
  • 1 cup flour
  • pinch salt
  • 1 cup water
  • 1/2 cup butter
  • 4 eggs
  • 1 tsp vanilla sugar (optional)
  • Lemon/Orange Curd
  • 2 lemons juiced
  • 3 large oranges juiced, peel from one orange cut into large slivers
  • 1 tbsp. cornstarch
  • 3 egg yolks
  • 1/2 cup sugar
  • 3 tbsp. butter
  • 1 cup whipped topping (cool whip)
  • Candy Coating
  • 1 cup sugar
  • 4 tbsp. water


Servings 8
Level of difficulty Difficult
Preparation time 15mins
Cooking time 40mins
Cost Average budget


Step 1

Bring water, butter and salt to a boil. Stir to melt butter.
Dump the flour into the pot and stir quickly to "cook" the flour for 1 min, incorporating to make a paste. Reduce the heat as the paste thickens. It will pull away from the sides.
Remove from heat. Beat eggs one at a time into the mixture until incorporated and absorbed.
Scoop out 1 tsp size balls onto an ungreased baking sheet 1/2" apart. Bake at 375F until golden approx. 40 min. Leave in shut off oven to continue to cook through for 1 hr with door slightly ajar. When cooled make a hole in the bottom of each puff with the edge of a sharp serrated knife.

Step 2

Mix yolks, starch and sugar in a small saucepot. Pour in juices. Should be approx. 1 cup of juice. Add peel and butter. Continuously whisk on med. high heat until thickened for approx. 10 min. Lower the heat when mixture bubbles. Do not let it stick to bottom of pan. When cooled remove peel, fold in whipped topping.

Step 3

Pipe the mousse into the bottom of the cream puffs with a tip and piping bag.
cut the cream puffs in half and spoon in the mousse.

Candy Coating
Bring sugar and water to a boil. Boil for approx. 10 min to a hard crack stage 250F on a candy thermometer or until the syrup is thickened and light golden brown. Immediately immerse the bottom of the pot in ice water to stop the cooking process.

Spear puffs with a wooden skewer. Dip into the candy mixture and stack into a tree shape starting with a circular base. Continue to stack ontop in a circular fashion, working fast. Top with one puff. (See picture)

If the mixture hardens too quickly reheat on low to a workable consistency.
Swirl the sugar syrup around the Croquembouche for a lacey effect


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe


This is a show stopping recipe that is easy but takes a bit of practice. If you do not want to "decorate" it the cream puffs are delish on their own! Enjoy

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