Croquembouche

Description

A true show-stopping centerpiece, croquembouche consists of choux pastry profiteroles which are filled with custard cream and assembled into a cone-shaped tower, glued together with caramel. The final dessert is elaborately decorated with spun sugar, sugar-coated almonds, fondant flowers, fruit, or even macarons. Croquembouche was designed and popularized in the late 1700s by chef Antonin Carême, while its name is derived from the expression croque-en-bouche , which literally translates to crunch in the mouth , referring to the crunchy and caramelized bits and pieces. Because of its elegant, festive presentation, this majestic dessert is often served at French weddings and christenings instead of a classic cake, though it is also traditionally prepared for other large celebrations. Croquembouche is usually placed at the center of a table, and the attendees are encouraged to help themselves with individual profiteroles.