Croquembouche Cone

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, cut into small cubes
• 1 cup water
• 4 large eggs
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup caramel sauce
• 2 tablespoons chopped almonds, toasted
• 2 tablespoons chopped hazelnuts, toasted
• 2 tablespoons chopped pistachios, toasted

Directions

1. Preheat oven to 425 degrees F.
2. In a medium saucepan, combine flour, salt, butter, and water. Heat over medium-high heat, stirring constantly, until mixture comes to a boil.
3. Remove from heat and let cool for 5 minutes.
4. In a medium bowl, beat eggs, confectioners' sugar, vanilla extract, and almond extract until smooth and creamy.
5. Gradually add the cooled flour mixture, beating until combined.
6. Drop by tablespoonfuls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until golden brown and puffed.
8. Remove from oven and let cool completely.
9. Using a pastry bag fitted with a large star tip, pipe caramel sauce onto the cooled cream puffs.
10. Sprinkle with toasted nuts and arrange into a cone shape.
11. Serve immediately or store in an airtight container for up to 3 days.

Interesting Facts

• Croquembouche is a traditional French dessert, believed to have originated in the 19th century.
• It is often served at weddings and special occasions.
• The name comes from the French phrase “croque en bouche”, which translates to “crunch in the mouth”.