Croquembouche Wedding Cake

Penned on october 9 2011 in cakes and cuisine.

Croquembouche wedding cake. For centuries the croquembouche has been the piece montee centrepiece of french weddings. A croquembouche consists of a towering cone of vanilla pastry cream and caramel dipped profiteroles held together with dripping caramel and decorated with sugared almonds. Most couples who come to me requesting a croquembouche. Traditional wedding cake is great and all but your other options run the gamut seriously take your pick from macarons doughnuts and beyond.

Instead of a classic stacked buttercream or fondant cake serve a traditional french wedding cake a croquembouche for dessert instead. And if you ask us one of the chicest options is to serve a croquembouche aka a classic french dessert that s essentially a pyramid of cream puffs piled on. The soaring pastry confection known as a croquembouche or croque en bouche is a french dessert often served at weddings but you can make this stunning showstopper for any occasion. Invented by french pastry chef antoine careme 1783 1833 in the late 1700s the croquembouche is a tower of cream filled puff pastry balls called choux in french that are piled into a high pyramid and encircled with caramelized sugar.

Traditional french wedding cakes made of profiteroles filled with creme patissiere and lightly coated with crispy caramel. However the increase in bakery programmes such as masterchef australia and the great british bake off has led to the french croquembouche becoming a centrepiece in many other countires. Wedding croquembouche the french wedding cake.