Croque en bouche

[brioboy]

Hail, fellow Gulleteers! (I think I can say that by now without catching flack). Who would you say makes the best croque en bouche in town? You know, the profitaroles filled with custard and piled in a tower held together with spun sugar? The event is in Alexandria but I'm assuming any local baker would be able to deliver.

Steve?

[hannnah]

Well, according to Washingtonian's wedding guide, Patisserie Poupon in Georgetown does croquembouche. I don't remember running across anyone else during the planning process, but I wasn't specifically looking for one either.

[DonRocks]

Hmm, I vaguely, vaguely remember seeing one in the DC area (maybe at Les Halles?), though I can't remember where or when. I'd contact the following people in this order (assuming Steve Klc will read this and so he's not on this list):

Michel Richard, asking for guidance (good luck getting hold of him)

Romain Renard, pastry chef from Le Paradou (I guarantee HE makes a good one, but will he? And if he won't, I suspect he's still pretty green in terms of knowing this area well enough to find one.)

Ann Amernick, because I'd bet she could pull off a decent imitation of one.

Patisserie Poupon (trucks in their wares from their bakery in Baltimore)

Good luck,

Rocks.

P.S. if you get desperate...

[jparrott]

We got a croquembouche from Patisserie Poupon for our wedding in September of 2000. It was brilliant! I don't remember what the price was then, but that was 4 yrs ago, so it's probably different now.

[Mrs. P]

We ordered our wedding cake (Opera) from Patisserie Pupon, and ordered the croquembouche as the groom's cake back in 2002. It was spectacular and a big hit. We had to reserve the date well in advance (~5 months) for an October wedding. They were very accomodating and delivered everything on time. Call to set up a tasting meeting, specify that you are interested in the croque, and you will have a wonderful treat of a sampling of gorgeous desserts.

[iamthestretch]

Don't forget this requirement if you do track one down: (from Rocks' link)

"Traditionally, the croquembouche is served by hitting it hard with a sword, with the bridesmaids catching the pieces in a tablecloth."

Now that would be a display of brio, boy! I wonder if you do it before or after you whack the neck off the first bottle of Krug and carve a flourishing "Z" into the mother of the bride's corset?

Edited August 5, 2004 by iamthestretch (log)