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Croquembouche: Tips & Techniques

Started by Wimpy , May 13 2002 07:20 AM

French

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91 replies to this topic

#91 Pille

participating member
330 posts

Posted 16 January 2012 - 09:44 AM

We made a croquembouche for the New Year's Eve - pate choux recipe from Dorie Greenspan's "Around my French table", pastry cream filling and spun sugar "strips" holding the whole thing together.

Quite a showstopper and really yummy!

Edited by Pille, 16 January 2012 - 09:44 AM.

Pille
My Nami-nami foodblog
My eGullet foodblog on Estonia

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#92 LindaK

eGullet Society staff emeritus
2,850 posts

Posted 16 January 2012 - 05:45 PM

That is a showstopper! Lovely. I hope your guests were suitably impressed.

How far ahead of time can you make one of these before it turns into a soggy mess?

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