Croquembou

Croquembouche literally means "crunch in your mouth" but we know it best as an extravagant tower of pastry, custard and spun sugar.

This superb confection is also known in France as a Piece Montee. These often elaborate structures, consisting of choux pastry balls or profiteroles (usually custard filled) piled on a cake or nougat base, are used mainly for festive occasions weddings, baptisms etc. They can be decorated with sugared almonds (dragees) and swathed in spun sugar. This very traditional French extravaganza reached great heights (literally) under the influence of the man sometimes known as the worlds first celebrity chef, Augustin Careme, in the 19th century. He was famous for the amazing architectural dimensions he added to the dessert course!

Jean Francois Perron is a Sydney-based patissier who works to order, creating the most superb French pastries and cakes. He's been in the business for more than 20 years and trained at some of the finest restaurants across the world (Les Freres Roux Restaurant in London and Santa Barbara, Palace Hotel Le Georges V in Paris). He founded Choco Cannelle in 1996.

Category:

Howto & Style

Tags:

• Croquembou
• 拔丝
• 金沙
• 美食

[alesbica]

This is the best croquembouche I've ever seen. Complimenti!

[iJaneex3]

Must have took a lot of patience and a bloated stomach to restrain you from eating it.

[carolajs]

Maravilloso,  FELICITACIONES, saludos desde Chile

[Mrall1000]

cool

[momomosho1]

wauuu numa de bOca a biierta medejO

n_n

[ferbrz]

This is beautiful, period. I am amazed, thank you for the video.

[MariahARIANE]

nice! love the fluffy looking spun sugar.

[usagi18]

I really hope it is delicious.... the flavor be worth it, to destroy such a piece of art!!!

MARVELOUS!!!!

[LandofFrost]

I am blown away by this video. Finally something that looks like it took years to master. Wonderful!

[photogrl2]

mag

ni

fique

!