A picture of Delia's Maple Croquembouche recipe

Maple Croquembouche


This recipe has been created by food blogger and baker Manon Lagrève, to share with you for your Christmas baking.

Versatile, delicious and naturally produced, pure Canadian maple syrup is free from artificial additives and flavourings and a natural source of energy. Make it your Christmas ingredient this festive season and join in the celebrations on Maple Syrup Day - December 17 - head over to our competition page to be in with a chance of winning a Maple cookbook and Maple cooking ingredients.

Serves 2 Preparation time: 20 mins Cooking time: 20 mins Difficulty: Quick and Easy

  • method
  • Ingredients


To make the choux

1. Pre-heat the oven at 200°C.
2. Warm the butter and water in a pan.
3. Mix the flour and maple sugar together and gradually mix into the melted butter until smooth.
4. Turn down the heat to a minimum, mix well with a spatula to form a ball of dough, continue to dry dough in the pan for a few minutes.
5. Leave to steam for 10 minutes and transfer to a medium mixing bowl.
6. Using a food processor or a whisk, gradually add the eggs, one by one, mixing well in between.
7. Line a baking sheet with grease proof paper.
8. Add the mixture to a piping bag with a round nozzle attachment and pipe the 2cm choux onto the baking sheet.
9. Leave to cool in the fridge for 15 minutes.
10. Bake for 10 minutes at 200°C in a fan oven, and then for another 8 minutes at 180°C. Once cooked, open the oven to let the steam escape, and leave to cool and dry inside the oven for 15 minutes.
11. Remove from the oven and leave to cool.

To make the maple crème pâtissière

1. Gradually warm the milk in a pan.
2. Crack six egg yolks and two full eggs into a bowl, then add the maple sugar and the plain flour and mix well.
3. Gradually pour a quarter of the warmed milk into the first bowl to gently heat up the eggs, then pour everything back in the pan with the rest of the milk.
4. Cook the crème pâtissière gently for 6 to 8 minutes, consistently whisking until it becomes smooth and thick.
5. Pour into a baking tin and cover with cling film, cool at room temperature for 15 minutes and then in the fridge until fully cooled.
6. Once cool, transfer to a piping bag with a small round filling nozzle.

To assemble

1. Poke a small hole into the bottom of each choux.
2. Add the cooled crème pâtissière into the choux using the piping bag.
3. Pour the maple syrup into a pan, and carefully heat for 3 to 5 minutes for the caramel to form, be cautious not to burn it.
4. Remove it from the heat and dip each choux into the caramel and stack them one on top of the other.
5. Drizzle the left-over caramel over the stack for extra decoration.


For the choux
150g water
120g plain flour
80g salted butter
3 medium eggs
2 tsp maple sugar
For the maple crème pâtissière
100g plain flour
150g maple sugar
6 egg yolks
2 eggs
1 litre milk
1/2 tsp salt
For the caramel
250 ml pure Canadian maple syrup (preferably amber for its rich taste)

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