Croquembouche or croque-en-bouche meaning “crunch in the mouth” is a traditional French dessert and is used as a celebration cake for weddings, birthdays and christenings. It is made by stacking custard or cream filled round choux pastry in a conical shape and gluing them together with candy. Decorated with sugared almonds, chocolate, flowers or ribbons and it can also be covered in macaroons or ganaché.
Ingredients
Choux pastry (recipe)
Vanilla custard
Strawberries
Caster sugar
Method
Make profiteroles the preferred size and fill with custard through a hole made in the bottom. Make candy by boiling caster sugar and water until it reaches 158˚C. Dip the top of the filled profiteroles in candy and place them on a lightly oiled tray. Allow cooling before assembling the Croquembouche. Dip the side of the candy covered profiteroles into excess candy syrup and place at the outer edge of a cake tray or plate. Use the leftover candy as glue to enable the profiteroles to stick together. Each layer is built closer to the middle before ending up at the top where the last profiterole is placed. Dip strawberries in candy and place them randomly in between profiteroles. Use leftover candy to make fairy hair and place around the Croquembouche.
Note: Instead of strawberries use candied dried fruit, nuts or macaroons.
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