Daring Baker Challenge – May 2010 -Croquembouche {aka Piece Montée}

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

This challenge was SO much fun for me to work on… Luckily for me, the “challenge” wasn’t to make the choux pastry because I’ve already done that. But the challenge, for me, was to stack these little guys and create a piece montée. WOW! This is no walk in the park, people. It took me a few tries to get them to actually stack up, and even when they did stay together, they didn’t look at all like anything you’d see at a party or pictured in a magazine. 😉 But that’s alright, I never claimed to be a pastry chef! 🙂 I did cut the main recipe in half as it was just for Joe and I. I’m not sure if I would make this again {the piece monté} because it’s really awkward to eat. There’s a whole lot of ripping pieces off, and it ends up being a bit of a tasty mess.

What I decided to do for this challenge was to change the flavour and colour of the choux pastry AND create a yummy filling. My finished product was a Red Velvet Croquembouche! 🙂 I was so happy when I finally got the red velvet cupcake to turn out right, so I wanted to push it a bit further. This challenge gave me the perfect opportunity.

For the choux pastry, I simply added in about 2 tbsp cocoa powder, and enough pink gel food colouring to get that nice pink/red colour. I probably should have removed a bit of the flour, because these didn’t quite puff up as much as I would have liked… For the glaze, I simply melted some milk and white chocolate. I dipped the filled choux pastry in white chocolate, and stacked them. Then, I drizzled the melted milk chocolate over the whole tower. For the cream filling, I wanted to make sure it was lighter than the traditional cream cheese frosting that would normally grace a red velvet cupcake.

Here’s the recipe I threw together for the whipped cream and cream cheese filling for these little guys!

Whipped Cream and Cream Cheese Pastry Filling


  • 1/4 package light cream cheese
  • 1 tbsp white sugar
  • dash vanilla sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup whipping cream {at least 35% m.f}


  • Bring the cream cheese to room temperature, and stir it until it’s creamy. Add the sugar, and stir some more. Add the vanilla extract, and stir some more. Set the cream cheese aside to get softer at room temperature.
  • In a separate bowl, whip the cream until peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until it is mixed well.
  • Scoop into a pastry bag/plastic sandwich bag with a hole, and fill the choux pastry or use on whichever pastry you like!

So now I’ll stop talking about it, and show some pictures. 😉

I wanted to make them look a little bit prettier, but couldn't figure out how to do that "spun sugar" thing... I will do it someday though! ;)

I wanted to make them look a little bit prettier, but couldn't figure out how to do that "spun sugar" thing... I will do it someday though! 😉

And here they are! :) A close-up for you: Filled, Dipped, Drizzled and Stacked! :) Yay! :)

And here they are! 🙂 A close-up for you: Filled, Dipped, Drizzled and Stacked! 🙂 Yay! 🙂

Front view! Yeah, it's kind of tilted... But that's okay! ;)

Front view! Yeah, it's kind of tilted... But that's okay! 😉

One more picture: view from the top :)

One more picture: view from the top 🙂

For all other information and methods for this challenge, you can click the link below to “read more” about the challenge in this post {there’s a LOT to read 😉 }, or click here to view it on The Daring Kitchen’s website.

The following content is from The Daring Kitchen:

Posting Date: May 27, 2010

Note: This recipe has 3 main components: the pate a choux, the crème patissiere, and the glaze used to mount/decorate it. While you can purchase or make a cardboard conical structure to build your piece montée or use toothpicks as an aid, it is relatively easy to assemble it using just the baked pate a choux as the main building blocks and the glaze as the glue.

While a piece montée may be a bit time-consuming to assemble, the various components are relatively easy to make and don’t require any special ingredients. The best part about them is that once you have mastered them, you will be able to go on and make many beloved French pastries such as éclairs, profiteroles, Paris-Brest, etc. all of which are made with this pate a choux recipe, a filling and glaze.

Variations allowed: I am providing the recipes for 3 variations on the crème patissiere: vanilla, coffee and chocolate but please feel free to flavor your crème patissiere in any flavor of your choosing or a mix of different flavors. You may use either a chocolate glaze or caramel or both (recipes provided) to build your piece montée. You must use the recipe provided for the pate a choux batter however. As for the structure, feel free to be creative as you want – but it must be a “mounted piece” meaning that it has some height; you may decorate it with any objects you desire.

Preparation time: You will want to use your puff pastry batter and chocolate glaze or caramel as soon as it has been prepared and as close to serving time as possible. This is not a dessert that stores well and it may be a bit temperamental in humid areas as the glaze needs to harden to hold the choux together. The crème patissiere can be made a couple of days in advance and stored in the fridge until ready to use.

You will need approximately 10 minutes to prepare the puff pastry, 10 minutes to pipe and about 30 minutes to bake each batch. The crème patissiere should take about 10 minutes to cook and then will need to be cooled for at least 6 hours or overnight. The glazes take about 10 minutes to prepare.

Equipment required:
• several baking sheets
• parchment paper
• a whisk
• a pastry brush (for the egg wash)
• a pastry bag and tip (a plain tip or no tip is best for piping the puff pastry; you can use a plain or star tip to fill the puff pastry with the cream)
• a flat surface such as a baking sheet or cake board/stand on which to assemble your piece montée
• some of the items you may want to use to decorate your piece montée include ribbons, Jordan almonds, fresh flowers, sugar cookie cut-outs, chocolates, etc.


For the Vanilla Crème Patissiere (Half Batch)
1 cup (225 ml.) whole milk
2 Tbsp. cornstarch
6 Tbsp. (100 g.) sugar
1 large egg
2 large egg yolks
2 Tbsp. (30 g.) unsalted butter
1 Tsp. Vanilla

Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.

Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.

Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.

Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.

Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.

For Chocolate Pastry Cream (Half Batch Recipe):
Bring ¼ cup (about 50 cl.) milk to a boil in a small pan; remove from heat and add in 3 ounces (about 80 g.) semisweet chocolate, finely chopped, and mix until smooth. Whisk into pastry cream when you add the butter and vanilla.

For Coffee Pastry Cream (Half Batch recipe)
Dissolve 1 ½ teaspoons instant espresso powder in 1 ½ teaspoons boiling water. Whisk into pastry cream with butter and vanilla.

Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in an airtight box overnight.

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Use one of these to top your choux and assemble your piece montée.

Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)

Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

Hard Caramel Glaze:
1 cup (225 g.) sugar
½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).

When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!

Additional Information: Here are some videos you may want to take a look at before you get started on your piece montée.

1) Martha Stewart Assembles a Croquembouche:

2) Assembling croquembouche using the interior of a cylinder:
3) Asembling Free-standing Croquembouche with Chocolate Glaze:

4) Assembling a Croquembouche with Toothpicks and Cone:

See this google images search of Croquembouche for inspiration:

Here’s a link to a dairy-free pate a choux and crème patisserie recipe:


15 comments on “Daring Baker Challenge – May 2010 -Croquembouche {aka Piece Montée}

  1. That cream cheese pastry creme sounds great! I did a cream cheese filling, but it was more of a thinner cream cheese frosting! Your croquembouche looks great and colorful, and I am so glad you shared!!

    • Thanks! 🙂 It was a fun challenge to get to play around with. 🙂
      I was thinking of doing a cream cheese frosting for the tops of them, but didn’t think it would stick together too well…

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