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A croquembouche is a French dessert, a kind of pièce montée often served at weddings. It is a high cone of profiteroles (cream-filled choux buns) bound with caramel, and usually decorated with threads of caramel, chocolate, flowers, or ribbons. Image File history File links Pastry_chef_ferguson. ...
A pastry chef or patissier© is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. ...
A selection of desserts Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ...
A pièce montée (from French, literally assembled piece or mounted piece, plural pièces montées) is a kind of decorative confectionary centerpiece in an architectural or sculptural form used for formal banquets and made of materials such as confectioners paste, nougat, marzipan, and spun sugar. ...
A cone is a basic geometrical shape: see cone (solid). ...
A cream puff or profiterole is a pastry, usually made using Choux pastry, filled with whipped cream or custard. ...
Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles, eclairs, beignets and cream puffs. ...
A piece of caramel confectionery. ...
The name comes from the French words 'Croque en bouche' meaning 'crunch in the mouth'.
The choux buns can also be made with savoury fillings.
Alternative spellings include croquenbouche, and croquebouche.
External links
- Bigné (Pâte à Choux, or Cream Puff Dough) with illustrated instructions
- Chocolate Croquembouches, recipe from Epicurious
- Croquembouche, recipe from Martha Stewart Living
- Croquembouche, recipe from the Food Network
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