A min-mini version of the traditional French dessert
served at weddings
To make this, profiteroles are filled with cream patisserie
and cream chantilly and stuck together with caramel. The cake is then covered
in spun sugar. The actual Croquembouch is quite high. Unlike in the UK and US, the
French do not have tiered cakes during weddings. As per the tradition, the
bride and groom have to reach out on the top of the peak.
Although I was not sure of uploading these pictures as
these pictures were of my first attempt. Completely forgot to click pictures
when I made them the second time which I felt was better in terms of
presentation. When it turned out right, I did feel a sense of achievement,
relief and confidence. Pretty much got there! These small brown round
profiteroles that you see in the picture are filled with cream patisserie and
cream chantilly. Glued together by caramel and covered all around with spun
sugar. Had to work really fast with the hot caramel before it hardened. Kept
reheating it. Learnt a lesson, always keep some cold water in a bowl handy ‘coz
burnt my fingers a few times. The only problem I faced was due to our city
temperature, the spun sugar melted and looked more like strings and lost its
fluffy texture. Overall I was happy with the taste and texture and the
presentation of the second one. Taste wise it’s lighter than the other cakes.
In fact ‘croque-en-bouche’ when translated, means ‘crunch in the mouth’. Looking for the proper mould so I can make
the actual size.
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