Croque-em-Bouche
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Uploader Comments (patersonscakes1)
All Comments (7)
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Great vid. I always thought the middle of the pyramid was filled too. But sure if you eat the cake the balls in the middle would look a little nasty, wouldn't they? With all that syrup around. I will try out this cake and make it for my friends because I want to test if this could be a possible wedding cake for my Parents 25th Weddingday. I guess it will be easier now that I found a vid of it^^ THX a lot!
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glucose / fondant is good for nougatine ( candy) ,not for croque en bouche , to hard for the teeth
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This is beautiful! Would you post the recipe for the glucose-fondant syrup please.
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Hehehe yeah it worked O.K. We didn't even get to eat any as we had to move onto our next Chritmas family lunch before we had dessert at the first one but everyone said it tasted great which is the main thing :)
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we don't have that problem maybe it is about the ratio's but we have been using this method very successfully for 10 years. Love that there is always more than one way to skin the proverbial cat!
patersonscakes1 1 year ago
Hi! I'm making a Croque em Bouche for Christmas (very hot in Perth!) so I was wondering how exactly you make the glucose fondant toffee? Would be very handy to know so my Croque em Bouche doesn't melt in a heap :) ps: Where do I get the toffee ingredients?
supercheekyboi 2 years ago
Sorry I never replied, I have nt been to this site since I posted the video. How did it go? Not sure I would try one in Perth's heat.
patersonscakes1 1 year ago