This classic French dessert means “crunchy in the mouth." Here is the story of the recipe and then how to make it:

According to some sources, it was first imagined by Marie-Antoine Carême (1783–1833), the first celebrity chef in history, shortly after the French Revolution. It was a tower of cream-filled, patisserie dough balls (called choux in French) stacked in the shape of a high pyramid and surrounded by caramelized sugar.

Croquembouche became the centerpiece of imperial banquets and large religious celebrations in the 19th century. “It's been done since the early 1800s. 

One of the biggest challenges with croquembouche is eating it successfully. According to some sources, it was historically broken open with a heavy knife or sword, and guests would take the profiteroles.

So, how to make the Krokan Bush recipe? In this article, we share with you a recipe from the classics of French cuisine. The patasu dough used in popular desserts such as profiteroles and eclairs will impress you with its delicious pastry cream and caramel sauce. Ingredients for Croquembouche, which is enjoyable to prepare and eat, are below. Here are the ingredients and steps for the Croquembouche recipe.