Time: 2 hours.
Complexity: average
Servings: 10 - 12

Unlike the famous French dessert croquembouche, this variation is made with cheese profiteroles. They are piled on a platter and garnished with finely grated Parmesan and sprigs of thyme. A three-cheese cream was used to hold the profiteroles together. Served as an appetizer for a buffet, this cheese croquembouche will be a wonderful addition to your holiday table.

Ingredients:

For cheese profiteroles:

• 4 tbsp (60 g) butter
• Coarse salt
• 1 + 1/4 cup (130 g) wheat flour
• 4 large eggs
• 1/2 tsp celery salt
• Freshly ground pepper
• 3/4 cup (90 g) finely grated mature Gruyere, Comté, or Parmesan cheese

To assemble the croquembouche:

• 250 g of cream cheese at room temperature
• 120 g soft goat cheese at room temperature
• 1 small clove of finely grated garlic
• 2 tablespoons finely grated Parmesan cheese
• 2 tablespoons chopped fresh chives, tarragon and/or parsley
• 2 tablespoons chopped fresh thyme
• Coarse salt and freshly ground pepper
• Parmesan and thyme sprigs for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, eggs, celery salt, Gruyere cheese, Comté cheese, Parmesan cheese, goat cheese, curd cheese, garlic, thyme, green onions

We recommend

Preparation:

Step 1
• Preheat oven to 200 C.
Step 2
• Line two baking sheets with parchment paper. Pour 1 1/4 cups (300 ml) of water, butter, and 1 teaspoon of salt into a heavy-bottomed saucepan and bring to a simmer over low heat until the butter melts. Add the flour and immediately begin stirring vigorously with a wooden spoon until the mixture begins to pull away from the sides of the pan and forms a ball. Continue stirring vigorously for another 1-2 minutes, until the dough becomes less sticky. Then remove from heat and let cool for 2-3 minutes.
Step 3
• Place the dough in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed, adding one egg at a time, until smooth. celery salt, a little ground pepper and continue mixing for another 1 minute (the dough should be tight and dense). Then stir in the Gruyere cheese.
Step 4
• Fill a large pastry bag with the dough, using a round opening more than a centimeter in diameter. Pipe the dough onto the prepared baking sheets in 4-cm mounds, spaced 5 cm apart (18 mounds per sheet). Using a finger dipped in water, smooth the tops of the mounds.
  
  Place in the oven and bake until golden brown, about 30 minutes, rotating the baking sheets halfway through. Turn off the oven. Remove the baking sheets and pierce the profiteroles with a toothpick to release steam. Return the baking sheets to the oven for 20 minutes, or until crisp. Remove from the oven and let the profiteroles cool completely on the baking sheets.
Step 5
• Prepare the cheese cream: Using a mixer, combine the cream cheese, goat cheese, garlic, Parmesan, and herbs until smooth. Season with salt and pepper. Empty a pastry bag and fill it with the mixture.
Step 6
• Assemble the croquembouche: Place a ring of 18 cm diameter profiteroles on a serving platter, securing them with cream cheese frosting to hold them in place. Place the profiteroles inside the ring, then continue to layer smaller rings, securing them with cream cheese frosting to form a cone-shaped tower. Garnish the croquembouche with Parmesan cheese and thyme sprigs.
Step 7
• At room temperature, the tower will remain stable for 1 hour.

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