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Croque en Bouche

Traditional French festive cake that is actually easier to make than it looks.


  • INGREDIENTS Crème Pâtissière

  • 1 litre milk

  • 4 eggs

  • 250g caster sugar

  • 100g plain flour

  • 12 tablespoons rum

  • INGREDIENTS Choux Pastry

  • 300g plain flour

  • 200g butter

  • 1/2 litre water

  • 8 eggs

  • 8g salt


  • 400g caster sugar

  • water


  • 200g sugared almonds


  • 1.

    TO MAKE Crème Pâtissière

  • 2.

    Boil the milk.

  • 3.

    In a clean bowl beat eggs and sugar until the mixutre is thick and pale and then add the flour. Beat and add hot milk gradually until well combined.

  • 4.

    Pour mixture in a saucepan and stir continuously on a low heat with a wooden spoon until thick. Stir in the rum.

  • 5.

    Put in a bowl, cover and refrigerate.

  • 6.

    TO MAKE Choux Pastry

  • 7.

    Preheat oven to 175°C. Melt butter with water and salt and bring to the boil.

  • 8.

    Add flour in one go and stir with a wooden spoon until smooth and doesn’t stick to the saucepan or spoon.

  • 9.

    Transfer mixture to a large bowl and beat adding 1 egg at a time until mixture is thick and glossy.

  • 10.

    Put mixture in a piping bag with a large nozzle and pipe 3cm rounds spaced 3cm apart. Place in the oven and cook for about 45 mins.

  • 11.

    Once cooked and cooled, fill the choux with the crème pâtissière.

  • 12.

    TO MAKE Toffee

  • 13.

    Put sugar with just enough water to cover the sugar in a saucepan and stir until sugar has disolved. Without stirring allow to boil until colour is golden. Remove from heat.

  • 14.


  • 15.

    Using tongs (to avoid burning your fingers), dip each choux in the toffee and build up a tower. When assembled add the sugared almonds randomly to the cake.

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