Croquembouche or profiterole cake is a traditional French dessert and is used as a celebration cake for weddings, birthdays and christenings. It is called “a pièce montée”, which is a dessert carefully constructed from a mixture of components intended to be as decorative and celebratory as possible. There are plenty of variations of this cake but this is a people’s preferred celebration cake.
Ingredients
Choux pastry (recipe)
Vanilla custard
Dark chocolate
Strawberries
Method
Make profiteroles the preferred size and fill with custard through a hole made in the bottom. Melt some dark chocolate slowly over a Bain Marie or in the microwave. Dip the top of the filled profiteroles and place them on a baking paper lined tray. Allow chocolate to set in the fridge before assembling the Croquembouche. Dip the side of the chocolate covered profiteroles into chocolate and place at the outer edge of a cake tray or plate. Use the chocolate as glue to enable the profiteroles to stick together. Finish one layer at a time and allow cooling in the fridge enabling the chocolate to set. Each layer is built closer to the middle before ending up at the top where the last profiterole is placed. Dip strawberries in chocolate and place them randomly inbetween profiteroles.
Note: Instead of strawberries use your favorite sweets such as chocolate coated nuts, marshmallows and other candies.
No comments:
Post a Comment