How to Make Marshmallow Spiderweb Croquembouche for Halloween
This tower of sweets may look complicated to make, but this easy recipe uses a shortcut with store-bought frozen profiteroles.
This whimsical dessert is not only a delight for the taste buds but also a visual masterpiece that will steal the spotlight at any Halloween gathering. With a foam cone, faux spider and melted marshmallow, this recipe is a fusion of creativity and spooky fun.
- 2 packages (13.2 oz. each) of frozen profiteroles, thawed (approximately 60 profiteroles)
- 1/2 cup butter
- 4 cups powdered sugar
- milk or cream (as needed for thinning)
- 1/2 teaspoon vanilla extract
- 5 jumbo marshmallows
- 1 plastic toy spider
- 12" tall foam cone
- cake stand or serving plate
1. Thaw the Profiteroles
Begin by thawing the frozen profiteroles according to the package instructions. This is an essential step, as the profiteroles need to be soft and ready for assembly.
2. Prepare the Buttercream
In a stand mixer, combine the butter and powdered sugar. Beat on medium speed until the mixture is well combined and slightly fluffy. Gradually add milk or cream to the butter-sugar mixture while continuing to beat. The goal is to achieve a spreading consistency, where the buttercream is smooth and easy to work with. Start with a small amount of liquid and add more as needed. Once the desired consistency is reached, beat in the vanilla extract.
3. Prep the Cake Stand
Place a dollop of buttercream (about 3 tablespoons) in the center of the cake stand or serving plate.
4. Assemble the Cone
Press the foam cone upright into the buttercream and cover the cone with more buttercream using an offset spatula. Begin at the bottom of the cone, and stack profiteroles around the circumference of the cone. Work your way up, arranging the new layer of profiteroles between two profiteroles in the previous layer. Add dots of buttercream if the profiteroles don’t stick together.
5. Top Tip
Use extra buttercream on the bottom of the last profiterole and place it on the very top point of the cone. Refrigerate the cone to firm up the buttercream and make the overall croquembouche sturdier.
6. Marshmallow Webbing
When you’re almost ready to serve the dessert, add the marshmallow webbing. To make it, heat the marshmallows in the microwave for one minute. They will puff out of shape and expand. Stir to deflate them and let them cool slightly. Remove the cream puff tower from the refrigerator. Use your fingertips to pick up some of the marshmallow and stretch it around the tower at an angle. Repeat the process until the croquembouche is thoroughly covered.
7. Add a Creepy Dweller
Add a plastic faux spider to the webbing — it should stick on its own. Present the dessert to party guests and encourage them to pluck profiteroles from the tower. Extra profiteroles may be plated and kept next to the tower.