Guests to this quintessentially French café will be amazed and enticed by the towering dessert displays constructed of almost 2,000 decorative individual cream puffs.

Towering Choux à la Crème

Quiche Lorraine

This charmingly scrumptious dish features sliced cracked black pepper turkey piled high with arugula, crisp apples and creamy brie. A warm crusty baguette with zesty mustard butter and apple butter makes this an irresistible combination.

Baguette de Dinde

Butterbeer Crepe

Preheat oven to 425°F (220°C). Line multiple baking sheets with parchment and fit with plain round piping templates if desired (about 1" to 1 1/4" diameter for small cream puffs).

Prepare oven and pan

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a vigorous simmer over medium heat until the butter is fully melted and mixture just starts to bubble.

Remove pan from heat. Add the sifted flour all at once and stir vigorously with a wooden spoon until a smooth paste forms and mixture pulls away from the sides of the pan (about 1–2 minutes). Return to medium heat and cook, stirring constantly, for another 30–60 seconds to dry the dough slightly; this helps set structure.

Transfer dough to a stand mixer fitted with paddle attachment (or use a bowl and hand mixer). Beat on low to release some steam for 1 minute. With mixer running on medium, add eggs one at a time, beating each until fully incorporated and the dough becomes smooth, glossy, and thick enough to hold a soft peak. The final consistency should fall in a V and be pipeable but not runny. You may not need all 4 eggs; adjust to feel—recipe assumes 4.

Transfer dough to a large piping bag fitted with a plain round tip (approx. 1/2"). Pipe small rounds (1"–1 1/4" diameter) 1" apart onto prepared sheets. For a tall croquembouche-style tower you will need roughly 1,500–2,000 choux depending on size; this recipe yields approximately 150–200 small choux. If you need an actual tower for service, multiply batches accordingly.

Brush each piped puff lightly with egg wash and, if desired, sprinkle pearl sugar on top. Bake at 425°F (220°C) for 10 minutes, then reduce heat to 375°F (190°C) and bake an additional 15–20 minutes until puffed and deep golden. Do not open oven during baking. Once baked, poke a small hole in the side of each puff (or slice top) to release steam and cool on wire racks.

Prepare ingredients: Split the vanilla bean and scrape seeds into a medium saucepan with the milk. Add the vanilla pod as well, and bring milk just to a simmer over medium heat. Remove from heat and let infuse for 10 minutes; if using vanilla extract, skip the infusion and add extract later.

In a large bowl, whisk together sugar, egg yolks, flour, and cornstarch until pale and smooth.

Temper the yolks: slowly pour about 1 cup of the hot milk into the yolk mixture while whisking constantly to raise their temperature. Then pour the tempered yolks back into the saucepan with the remaining milk.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (about 1–2 minutes once thick). Continue cooking for 30 seconds to 1 minute while whisking to remove raw flour taste. Remove from heat, discard vanilla pod, and whisk in softened butter until smooth. If using vanilla extract, add 2 tsp now.

Press pastry cream through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover surface with plastic wrap to prevent a skin and chill until cold (at least 3 hours).

Bloom gelatin: sprinkle gelatin over cold water in a small bowl and let sit 5 minutes. Warm gently (in microwave for 5–8 seconds or over a small pan) until fully dissolved but not boiling. Let cool slightly.

Whip cold heavy cream with powdered sugar and vanilla extract to medium peaks. With the mixer running on low, stream in the dissolved gelatin; continue whipping to stiff peaks. Keep chilled.

Fold chilled pastry cream into about half of the stabilized whipped cream to create a lighter crème pâtissière (makes a creamy filling that is stable for piping). Reserve remaining stabilized whipped cream for topping or for piping small rosettes if desired. Chill fillings until ready to use.

Make a dry or wet caramel: In a medium heavy saucepan, combine sugar, water, and corn syrup (if using). Bring to a boil without stirring; if needed, gently swirl pan. Cook until amber color is reached (approximately 320–350°F / 160–177°C). Watch closely to avoid burning. Remove from heat and let the caramel darken to a deep golden amber—carry-over heat will darken it further.

Use caution: hot caramel will burn. Transfer to a heatproof container for quick use. Keep warm over a very low bain-marie if assembling over time.

Fit a small plain tip into a piping bag and fill with the crème mixture. Insert tip into the bottom or side of each cooled choux and pipe until filled (you'll feel resistance and puff will become slightly heavy). Fill as many puffs as you plan to use for the tower. Keep filled choux chilled on trays.

Prepare cone or cone forms: If building a true cone, use a foam cone, cardboard cone covered with parchment and plastic wrap, or a cone mold. Lightly warm the cone surface with a blowtorch or hot water (then dry) so caramel will grab. If you prefer a freestanding stacked tower on tiers, prepare plates and supports.

Dip the bottom or side of each filled choux briefly into warm caramel to create a small caramel 'glue' spot. Starting at the base of the cone, press each puff into the cone in concentric circles, using caramel as adhesive. Hold for a few seconds until set. Work quickly—caramel sets fast. Build upward in overlapping layers, staggering puffs so the tower is stable. Use smaller puffs toward the top for a refined shape.

If you are building an extremely large towering display (hundreds to thousands of puffs) construct in segments: make multiple smaller cones or ring sections, then assemble on site. This is safer and prevents caramel from cooling before use.

Optional: drizzle remaining warm caramel over sections to create spun sugar decorations, or use pulled/spun sugar techniques for dramatic decoration. Alternatively, pipe tempered chocolate onto puffs for a decorative effect that also helps adhesion.

Allow assembled tower to set at room temperature for 20–30 minutes. Dust with confectioners' sugar, add chocolate drips or edible gold leaf as desired, and serve within a few hours for best texture.

Serve slices or individual puffs by gently removing puffs from the tower with a thin spatula or by breaking off segments. Filled choux are best eaten the day they are assembled; unfilled choux can be frozen in airtight containers for up to 1 month.

Leftover pastry cream and stabilized whipped cream can be refrigerated up to 3 days. If you must hold an assembled tower overnight, store in the coolest part of a refrigerator away from moisture, but note the caramel may soften in high humidity.

water

whole milk

unsalted butter

granulated sugar

fine sea salt

all-purpose flour, sifted

large eggs

egg wash (1 egg beaten with 1 tsp water)

pearl sugar or coarse sanding sugar (optional, for garnish)

vanilla bean (or 2 tsp vanilla paste)

large egg yolks

all-purpose flour

cornstarch

unsalted butter, softened

heavy cream (35% fat), cold

powdered sugar

vanilla extract

unsweetened gelatin

cold water (for blooming gelatin)

light corn syrup (optional, prevents crystallization)

confectioners' sugar (for dusting)

tempered chocolate (optional, for drips)

edible gold leaf or small decorations (optional)

In a medium bowl, whisk together 1.25 cups all-purpose flour and 1/4 tsp salt. Cut 1/2 cup cold unsalted butter (cubed) into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Make dough

Drizzle 3 tablespoons ice water over the mixture, tossing gently with a fork until dough just comes together when pinched. If dry, add up to 1 tablespoon more ice water. Form into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Add water and chill

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Fit into a 9-inch (23 cm) tart or pie pan with a removable bottom, pressing into edges and trimming excess, leaving a 1/2-inch overhang folded under for a neat edge. Prick the base lightly with a fork. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment; bake an additional 8–10 minutes until pale golden and set. Reduce oven temperature to 350°F (175°C).

Blind-bake crust

While crust chills, cut 6 slices bacon into 1/2-inch pieces. In a skillet over medium heat, cook bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in the skillet. Add 1 tablespoon unsalted butter to skillet (if needed) and sauté 1 tablespoon finely chopped shallot over medium heat for 1–2 minutes until softened but not browned. Remove from heat and let cool slightly.

Cook bacon and shallot

Grate 1 1/4 cups Gruyère cheese and set aside 1/4 cup if using as garnish.

Grate cheese

In a large bowl, whisk together 4 large eggs until smooth. Whisk in 1 cup heavy cream and 1/2 cup whole milk until combined. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg. Stir in finely chopped chives (1 tablespoon) if using.

Make custard

Evenly scatter the cooked bacon pieces over the prebaked crust. Spread the sautéed shallot over the bacon. Sprinkle the grated Gruyère evenly over the bottom. Slowly pour the egg-cream custard over the fillings, leaving a little space at the top to prevent overflow. If desired, sprinkle the reserved 1/4 cup extra Gruyère over the top.

Assemble quiche

Bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until the filling is set at the edges but still slightly wobbly in the center and a knife inserted near the center comes out mostly clean. If the crust edges brown too quickly, tent loosely with foil after 20 minutes.

Bake

Remove quiche from oven and let cool on a rack for at least 15–20 minutes to finish setting. This makes slicing cleaner and improves texture.

Cool

Garnish with chive sprigs and additional grated Gruyère if desired. Slice into 6–8 wedges and serve warm or at room temperature.

unsalted butter, cold, cubed

ice water

salt

bacon

shallot, finely chopped

Gruyère cheese, grated

heavy cream

freshly ground black pepper

freshly grated nutmeg

fresh chives, finely chopped (optional)

extra grated Gruyère

chive sprigs

Preheat oven to 350°F (175°C). Using a serrated knife, split the baguette lengthwise so you have a top and bottom. If the baguette is very large, trim to a length that will serve the number of portions (about 10–12 inches for 2–3 servings).

Preheat and split baguette

In a small bowl, combine the softened unsalted butter (4 tbs), Dijon mustard (1 tbs), and whole-grain mustard (1 tsp, optional). Mix until smooth and evenly blended. Taste and season with a pinch of salt and a few grinds of black pepper.

Make mustard butter

Spread half of the mustard butter evenly on each cut side of the baguette (reserve a small amount if you want extra). Place both halves on a baking sheet, cut-side up, and bake in the preheated oven for 6–8 minutes, or until the butter melts and the cut surface becomes lightly golden and fragrant. Remove from oven and set aside.

Toast baguette

If you prefer warm apple butter for better spreadability, place the apple butter (3 tbs) in a small ramekin and warm in the oven for 3–4 minutes while the baguette toasts, or microwave for 10–15 seconds. Stir to loosen.

Warm apple butter (optional)

While the bread toasts, slice the brie into 1/4-inch to 1/3-inch pieces. If the rind is soft and you prefer less rind, you can trim a little; otherwise leave rind intact for stability and flavor. Arrange on a plate.

Slice brie

Core and thinly slice the apple into 1/8- to 1/6-inch slices. In a small bowl, toss the arugula (2 cups) with the lemon juice (1 tsp), olive oil (1 tsp), a pinch of salt (about 1/8 tsp), and a few grinds of black pepper to lightly dress and brighten the greens. This prevents wilting and adds flavor to the sandwich. If you prefer the apple slices very crisp, toss them with a tiny squeeze of lemon to slow browning.

Slice apple and dress arugula

If your turkey is chilled, let it sit 5 minutes at room temperature for better texture. Fan out the thinly sliced turkey (10 oz) so it’s easy to layer; if slices are large, fold once to fit the baguette.

Prepare turkey

Spread apple butter and mustard butter: On the bottom half of the toasted baguette, spread the warmed apple butter (3 tbs) evenly to coat the bread. On the top half of the baguette, spread a thin layer of the remaining mustard butter (reserve a little if desired).

Layer turkey: Pile the sliced turkey evenly on the bottom half over the apple butter, distributing the 10 oz across the length of the baguette so every bite has meat.

Add brie: Arrange the brie slices over the turkey in a single layer. If you prefer melted brie, place the assembled bottom half (without the top) under a broiler for 45–60 seconds until the brie softens—watch carefully to avoid burning—then remove.

Add apples and arugula: Tuck the thin apple slices over or alongside the brie, slightly overlapping. Top with the dressed arugula (2 cups) and sprinkle an extra pinch of cracked black pepper (about 1/8–1/4 tsp) over the greens for brightness.

Close and press: Place the top half of the baguette (mustard-buttered side down) over the fillings. Press gently to compact the sandwich slightly. If desired, wrap the sandwich tightly in parchment or foil and let it rest 3–5 minutes to allow flavors to meld and the brie to soften further.

Slice and serve: Using a serrated knife, slice the sandwich into 2–4 portions (depending on baguette length). Secure with toothpicks if needed. Serve immediately while the bread is still slightly warm and the brie is creamy.

crusty baguette

sliced roasted turkey (thinly sliced, preferably cracked black pepper turkey or similar)

brie cheese

apple (Honeycrisp or Granny Smith), thinly sliced

arugula (washed, drained)

Dijon mustard

whole-grain mustard or extra Dijon (optional for texture)

apple butter

lemon juice (to toss arugula/lightly dress apple slices)

olive oil (for arugula)

black pepper (freshly ground)

cracked black pepper (extra, for sprinkling)

toothpicks or sandwich picks

In a medium bowl whisk together the flour, granulated sugar, and sea salt until evenly combined.

Mix dry ingredients

In a separate bowl, whisk the eggs lightly, then whisk in the milk, water, melted butter, and vanilla extract until smooth.

Combine wet ingredients

Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps. Continue until fully combined. Let the batter rest at room temperature for 20–30 minutes (this allows the flour to hydrate and yields more tender crepes). If batter thickens slightly, thin with a tablespoon or two of water or milk to reach a thin, pourable consistency.

Make a smooth batter

In a medium heavy-bottomed saucepan over medium heat, melt the 4 tablespoons of butter. Add the packed light brown sugar and corn syrup and stir constantly until the sugar dissolves and mixture bubbles, about 2–3 minutes.

Make the caramel-butter base

Carefully add the heavy cream (mixture will bubble). Reduce heat to medium-low and simmer gently, stirring, for 3–4 minutes until slightly thickened and glossy.

Add cream and simmer

Remove from heat and stir in the vanilla extract, butterscotch sauce (if using), cream soda, and sea salt. The cream soda adds the characteristic Butterbeer flavor and thins the sauce slightly—stir until fully incorporated. Taste and adjust salt or butterscotch for more depth. Keep warm on very low heat; if it thickens too much, whisk in a tablespoon of cream or a splash of cream soda.

Flavor and finish the sauce

Chill a mixing bowl and beaters in the fridge for 10 minutes if available. Pour the heavy whipping cream into the chilled bowl and whip on medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue whipping to medium peaks — stable but still light.

Chill and whip

Gently fold the butterscotch topping or caramel sauce into the whipped cream so the cream has ribbons of butterscotch but remains fluffy. Keep chilled until assembly.

Fold in butterscotch

Heat a nonstick skillet or crepe pan over medium heat. Brush or melt about 1 teaspoon of the reserved unsalted butter to coat the surface for the first crepe (you can re-butter lightly between crepes). The pan should be hot but not smoking.

Preheat skillet

Pour about 1/4 cup of batter into the center of the hot pan and immediately tilt and swirl the pan to spread the batter into a thin even circle (~8 inches). Cook until the edges lift and the bottom is lightly golden, about 45–60 seconds. Flip with a thin spatula and cook the other side 20–30 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, stacking the crepes separated by parchment if desired.

Cook crepes

Place a warm crepe on a plate. Spoon 1–2 tablespoons of the warm Butterbeer sauce down the center, then top with 2 heaping tablespoons of the whipped Butterbeer cream. Fold the crepe into thirds or roll it up, allowing some filling to remain visible.

Fill and fold

Drizzle additional warm Butterbeer sauce over the folded crepe. Dust lightly with powdered sugar and sprinkle toasted chopped pecans or crushed shortbread if using for crunch. Serve immediately while crepes are warm and cream is chilled for a contrast.

Café L’air De La Sirène™

Towering Choux À La Crème

Quiche Lorraine

Baguette De Dinde

Butterbeer Crepe