What is the best cream filling for profiteroles?
When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remain Lees meer
What exactly is a croquembouche?
Zoey Zuijdveld
2025-11-14 05:44:08
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A croquembouche, it seems, isn’t a croquembouche at all, but one could stand tall and proud in the corner of your wedding venue.
However, back in good ol’ Grande Bretagne, ask your wedding cake supplier for a croquembouche and you will get exactly you expect: a cone or pyramid of choux buns, with a light crunch on the outside, soft in the middle and filled with a delicious cream known as ‘crème patissier’ or, in less confusing parlance, pastry cream.
Wrapped in a fine thread of spun sugar or drizzled with chocolate, whatever it’s called, it’s a classic that every pastry chef knows to be a standard for anyone taking him or herself seriously.
19th Century French cookbooks mentioned a croque-en-bouche – something that “crunches in the mouth” – but these were only ever savoury, and the term doesn’t appear to have made it into the 20th Century on that side of the Channel.
The croquembouche is no less popular at weddings in France compared to the UK, and no less popular than it was in the 19th Century, yet it quickly became known as a ‘Piece Montee’, which, you guessed it, is a general French term for ‘Wedding Cake’.
Hanna Kalloe
2025-11-04 04:27:14
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A modern croquembouche is a cone-shaped tower of cream puffs. Croquembouche means “crunch in the mouth”, an apt description for what happens when you bite into a piece, as the “glue” that holds the tower together is candy cooked nearly to the caramel stage. Croquembouche is traditionally served as a centerpiece for a wedding or baptism party, and is often decorated with almonds. Glossy caramel threads are another go-to croquembouche decoration. Sometimes a croquembouche stands on a base of nougatine.
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How to make profiteroles crispy?
Turn down the temperature to 190°C/170°C fan/Gas 5 and bake for another 20 minutes. Remove the buns Lees meer
Jort Lieshout
2025-10-24 07:57:36
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A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel.
The name comes from the French phrase croque en bouche, meaning '[something that] crunches in the mouth'.
A croquembouche is composed of choux piled into a cone and bound with spun sugar.
It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers.
Sometimes it is covered in macarons or ganache.
The invention of the croquembouche is often attributed to Antonin Carême.
It is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
In Viard's encyclopedia and other early texts, it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses during large banquets.