I'm thrilled to welcome Heidi Murphy {of White Loft Studio} and Jocelyn Pierce {of Mayflour cake + confection} back today to share another mouth-watering recipe as part of CB's Recipe Rolodex series. Today, the girls are chatting all about the magnificent Croquembouche! Enjoy!
Says Heidi: "With warmer weather upon us, sometimes "less" feels more appropriate for celebrations where a fabulous dessert can take center stage. Served alongside a glass of champagne, in classic coupe garnished with a simple sprig of lavender, this is perfect for sweet celebrations from an intimate shower, engagement celebration, to an anniversary. All of your efforts will go into your Croquembouche creation but worth every effort as this elegant dessert tower really makes any gathering feel truly special. Jocelyn, from Mayflour Cake + Confection, is an experienced pastry chef but this is not beyond reach for any that enjoy their time in the kitchen and are up for a fun challenge. Jocelyn shares some insight and tips below on this treasure of a sweet."
Says Jocelyn: "A Croquembouche is a French dessert composed of pastry puffs, made from pâte à choux, which are built into a cone and bound with threads of caramel. It is often served in France at weddings and other celebrations. The name translates loosely to "crunch in the mouth" which refers to the hard caramel the puffs are dipped in. Traditionally, the pastry puffs are filled with pastry cream, although I like to do a mixture of pastry cream and whipped cream; it makes the filling just a bit lighter and very tasty.
It can be a bit difficult to make, but with such spectacular results, it's worth the time and care put in! A few tips if you want to give it a try:
Oh, if only I could sample that beautiful Croquembouche! Thanks to Jocelyn and Heidi for sharing this gorgeous confection! If you missed their initial debut on CB, check it out here - the duo created a beautiful Molasses Bundt Cake with a Guinness glaze!
It can be a bit difficult to make, but with such spectacular results, it's worth the time and care put in! A few tips if you want to give it a try:
- First, please be careful! Cooked sugar is extremely hot and the smallest stray drop can cause a blister; don't rush, make sure to shake any excess sugar off before moving to build your cone, and have a bowl of ice water ready to dip your hand into if you do get sugar on it. Better yet- wear a double layer of food service gloves!
- As soon as you get the color you want on your caramel, dip the pot in an ice bath to stop the cooking, then return to a low heat. You may need to turn the heat up and down as you assemble the Croquembouche to keep your caramel at the right consistency, just keep in mind that it will take on more color as you do.
- While you can make your puff pastries a day ahead, the pastry cream and assembly needs to happen the day of the event as pastry cream does not keep well, and moisture and heat can quickly effect the cooked sugar.
- A base cone structure can be helpful to build on and then remove, but if your caramel is at the right temperature it will set up immediately and you can build the cone free hand.
- The finished Croquembouche looks beautiful adorned with spun sugar and fresh or sugar flowers, and can be a wonderfully dramatic and elegant addition to your celebration!
Credits:
Photography + styling: Heidi of White Loft Studio
Croquembouche: Jocelyn of Mayflour cake + confection
Photography + styling: Heidi of White Loft Studio
Croquembouche: Jocelyn of Mayflour cake + confection
Tags :
FOOD + DRINK
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WEDDING RECIPE ROLODEX
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