Rating: 3.33 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
  • 9 Ratings

Use this recipe to make Martha's Famous Croquembouche. Make one batch at a time (rather than doubling the recipe) so that the caramel stays liquid.

Martha Stewart Living, December 2009

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Recipe Summary

Yield:
Makes enough for 1 small croquembouche
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath. Bring all ingredients to a boil in a small saucepan over medium heat, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar dissolves, 5 to 6 minutes. Raise heat to high, and cook, swirling pan to color evenly, until syrup is amber, about 5 minutes. Remove caramel from heat, and set bottom of pan in ice-water bath for a few seconds to stop the cooking. Use immediately.

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Reviews

9 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0