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Croquembouche with Matcha Filling

Preparation time: 45 minutes

Number of cream puffs: 35*

A croquembouche (from the French “croque en bouche”, meaning “[something that] crunches in the mouth”) is a French dessert consisting of choux pastry puffs filled with whipped cream, piled into a cone and bound with threads of caramel. It is often used as a pièce montée during special occasions. Make it even more special by filling the pastry puffs with matcha whipped cream!

* Note: you need 70 cream puffs for the croquembouche on the photo



  • 100ml milk
  • 100ml water
  • 100g butter
  • ¼ tsp salt
  • 100g flour
  • 3 to 4 medium eggs

Matcha whipped cream:

  • 500ml fresh whipped cream
  • 2 sachets whipped cream stabilizer
  • 2 sachets vanilla sugar
  • 1½ Tbsp matcha powder

Spun sugar:

  • 250g sugar
  • 150ml water

Extra tools:

  • Mixer
  • Piping bags and nozzles
  • Fork or whisk


Pour 2 to 3 tablespoons of whipped cream in a small bowl, add 1½ tablespoon of matcha powder, and mix it until it becomes porridge. Put it aside. Pour the rest of the whipped cream in a batter bowl.

Mix the whipped cream for about 1 minute on the lowest speed. Then add the whipped cream stabilizer and the vanilla sugar. Add the matcha mixture while mixing. After 1 minute, turn the mixer to the highest speed and mix until stiff. Put the whipped cream in the fridge until further use.


Preheat the oven at 210°C.

Sift the flour a couple of times in a bowl. Add the milk, water and butter in a pan. Warm it up slowly and make sure the butter is melted before it starts boiling.  Then add the salt and stir until the salt has dissolved. Add the flour to the butter mixture at once and stir regularly for about 3 minutes. Make sure the flour is well done.

Take the dough off the stove and let it cool down in a large bowl. Once the dough has cooled down a bit, add the eggs one by one. Mix well after each egg, until the entire egg has been absorbed, before adding the next egg. Mix until the dough is smooth and glowing, then pour it into a piping bag.

Pipe the batter on baking paper and make sure you leave enough room between the cream puffs. Flatten the tops of the cream puffs with some water. Bake the cream puffs for about 20-24 minutes until golden brown. Let the cream puffs cool down before you fill them.


Put the sugar and water in a pan. Bring it to a boil and don’t stir. Let the sugar caramelize until golden brown. Take the pan off the stove. Carefully dip the cream puffs in the caramel. Work on the croquembouche per layer and work your way up.

Once the tower is done, you can decorate it with thin sugar threads. You can reheat the caramel and let it cool down a bit. Put a large bowl on the table. Dip in the caramel with a fork or whisk. Start on the left of the bowl, make a quick movement to the right and then back to the left. Do this multiple times until you get long, thin sugar threads. Decorate the croquembouche with the sugar threads.

  • Su (número de referencia): REC323
  • En existencias