Croquembouche is a cake made of choux puffs, its a traditional french wedding cake. Than we build it like a pyramid out of the puffs. The hardest part of this cake is the nougatine (caramel sugar with toasted slice almonds) and we gotta work with this while its still hot or else it will crack and a lot of patience coz u gotta re-heat it everytime it gets cold. It took us almost 51/2hrs to do this cake. The most time consuming part is the nougatin. I had no patience for the nougatine!! I problems with it coz it cools down so quickly on the marble that my nougatine gets cold and i gotta reheat it over and over again. Than when i assemble it, at first it looks a bit slanted than i adjust the disc and everything turns out fine.
The chef said mine was good. Next time gotta pipe the choux puffs even sizes. Good colour on the caramel. The angel hair is nice (caramel).
Here is my Croquembouche:
.JPG)
.JPG)
.JPG)
.JPG)
No comments:
Post a Comment