Crocquembouche is very popular in France for weddings. Yesterday for class I made my first one ever. Everything was made from scratch.
Nougatine, which is made from sugar, glucose and almonds was used for the stand. The profiteroles were made with classic choux pastry and filled with vanilla creme patisserie. Everything was glued together with hard crack sugar and lastly the roses were made with white chocolate modelling paste.
I really enjoyed making it and survived with only a little burn on my pinkie from the very hot sugar.
2 comments:
Itlooks yummy! make me want to eat it coz I'm hungry justlooking at this alone. Keep it up and let me have more...
Thanks, I'll keep maintaining your sugar high!
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