New Year's Eve + Chanukah Croquembouche!
Jelly doughnuts held together with chocolate and caramel spun sugar!
Happy New Year! To usher out 2024 I made a delicious mashup of Chanukah Sufganiyot (jelly doughnuts) and a Croquembouche, which results in this show-stopping Chanukah Bouche! ;) It’s Pâte à Choux (cream puff dough) fried into super light doughnuts, filled with jelly, dipped in chocolate, stacked into a tower, and spun with caramel threads. It is the PERFECT way to bring in the new year and/or celebrate Chanukah! I will be doing both.
Thank you for all the love and support you’ve shared with me in the past year. I am so looking forward to creating more with you in 2025! ♥️💫 I have lots of recipes in mind to share and would love to hear what you are looking forward to baking in the next year. I will also be doing more YouTube Lives, so if there are recipes you’d like to watch me bake, please leave a comment to let me know.
A traditional French croquembouche is made with Pâte à Choux, baked into round puffs, stuffed with pastry cream, and glued together with caramel (recipe below). It’s a spectacular presentation and is often served at weddings and other special occasions, like Christmas or New Year’s Eve. In honor of Chanukah, I decided to fry the choux pastry, which results in a cruller or churro-style doughnut. I filled the light doughnuts with strawberry jelly, a nod to sufganiyot. Instead of caramel, I glued the doughnuts together with melted chocolate and then wrapped the whole tower in spun caramel.
The Chanukah Bouche recipe is available to my Extras subscribers, but all of you have access to the traditional croquembouche and jelly doughnut recipes, if you’d like to give either of them a try:
Chanukah Bouche
I added dried edible rose buds to the Chanukah Bouche for a bit of color and extra celebratory bling. You can add any edible dried flowers or edible gold leaf to add a Chanukah gelt vibe.
