What are Croquembouche?

Croquembouche is a French dessert made by stacking a creamy cloud in a conical shape and their cementing together with caramel or a mixture of sugar. The dessert is usually decorated with an outer layer of written sugar, chocolate, sweet nuts or other ingredients and is designed to be displayed as the top of the table. This dessert has been used for centuries in French weddings and celebrations and is served outside France to add French taste to evening events.

Croquembouche has a long history. It seems to have been invented by French confectioner Antoine Careme at the end of the 17th century, when it became very popular as a wedding cake. Many individual components, such as cream clouds, date back to 1500s, illustrating the long history of fine pastry in France. Pièce montée is a dessert that is carefully designed from an range of components and designed to look as modern and festive as possible. These desserts are often so complicated that people hesitate to eat them, and in some cases can beIn fact, Pièce montée is specially designed to be ornamental, including inedible ingredients such as wax or cardboard to support the structure.

Croquembouche construction takes several days. First, the baker must make profiterols, also known as cream clouds, from Choux's pastry filled with bread. Then written sugar or caramel glaze must be prepared. A few hours before the Croquembouche, the chef carefully stacks cream clouds using a spinned sugar or caramel, such as mortar to stick them together, and then the external side of Croquembouche must be decorated.

Traditional decoration for Croquembouche is a written sugar glaze dusty with candied almonds. Some bakers drizzle chocolates over Croquembouche, or add other exotic ingredients such as candied flowers. The upper part of the Croquembouche can be decorated with ribbons and other friesby a part. The final result is very crunchy, which explains the name: "Croquembouche" means "cracks in the mouth."

One of the biggest challenges with Croquembouche for guests who are not with this meal is to eat successfully. Historically, Croquembeche was an open heavy knife or sword and the guests chose profiterols. In the modern era, guests can be simply encouraged to pull the Croquembouche apart, with napkins in their hand to deal with the shards of glaze and crumbs from Profiteroles.