Our Low FODMAP Croquembouche, a tower of gluten-free cream puffs, filled with lactose-free pastry cream, is assembled using hard, glistening caramel. This is a showstopper low FODMAP dessert for special occasions. This recipe is best for experienced bakers.
Low FODMAP Serving Size Info: This makes a towering creation. Aim for 2 pufs per low FODMAP person. Others can have more. There will be approximately 55 cream puffs.
Filling Cream Puffs: Have all components ready. The pâte à choux puffs should be defrosted and/or already at room temperature. The pastry cream should be chilled and firm. Fit your pastry bag with the plain tip and fill the bag with the pastry cream. Insert the tip into each puff and fill with the pastry cream and place filled puffs back on a rimmed sheet pan to hold them.
Caramel & Assembly: Have a pretty, strong, flat platter handy that is at 10-inch (25 cm) in diameter. You will be assembling the croquembouche from the bottom up, beginning with a ring of puffs about 8-inches(20 cm) in diameter. Take a good look at your platter now and visualize what that ring will look like and where you will place your first caramel-dipped puff – about 2-inches (5 cm) in from the edge of the platter.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.