The first thing with a croquembouche is getting the spelling right!!

The croquembouche has been made famous in Australia by Masterchef. It truely is a French work of art.

A croquembouche is a very tall pryamid of profiteroles held together with toffee. The profiteroles are made from choux pastry which are bite size balls filled with a continental custard. They are held in place by a caramel toffee and built up to a height of about 26 inches to cater for about 120 people.

After the tower is constructed the whole thing is drizzled in toffee spun sugar or chocolate.

The word croquembouche is french for crunch in the mouth and is a tradional french wedding cake where the guests are invited to come to the pyramid and pull off a toffee ball and help celebrate the marrige of the bride and groom!

One of the most important things that affects a croquembouche is air humidity. Due to the make up of a croquembouche it is absolutely essential for any order that it is only to a room that is air-conditioned.

If you are looking for something special for your Sydney or Central Coast wedding please call me. A croquembouche is truely spectacular!

 

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