Croquembouche is a fancy French dessert tower made of pastry puffs and spun caramel. Croquettembouche is a savory twist made with prosciutto and cheese croquettes, aka crispy, fried, one-bite delights that are piled into an impressive tower to wow all your guests during the holiday entertaining season! If you will be hosting vegetarians, you can make half or all of the recipe vegetarian by swapping peas for prosciutto. Just don’t skip any of the steps of chilling, dredging, and re-chilling—they’re essential for flawless frying and having a creamy, oozy, cheesy center when served fresh out of the fryer, drizzled with plenty of spicy maple syrup.
¾ cup all purpose flour
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper to taste, plus more for seasoning
⅛ teaspoon grated nutmeg
4 tablespoons olive oil
8 tablespoons unsalted butter
2 cups whole milk
¾ cup (4 ounces) grated Gruyère cheese
¼ cup finely grated Parmigiano-Reggiano cheese
6 thin slices prosciutto, chopped (or ½ cup frozen peas, defrosted)
1 ½ cups panko breadcrumbs
3 cups vegetable or canola oil, for frying
½ cup maple syrup
½ teaspoon Thai chili flakes (or red pepper flakes)
Cheesy, salty, creamy.
Easy, cheesy, and nostalgic.
A one-bite delight that’s cheesy, crispy, and a little sweet.