A French wedding cake is not made from chocolate, buttercream, fondant, or even carrot cake like an American wedding cake, instead it is made of profiteroles and called a Croquembouche. A Croquembouche is a tower of profiteroles filled with pastry cream, glued together with caramel and decorated with caramel threads. The tower sits on a base made from caramel and almonds that have been combined and set much like a bark. It can also be adorned with flowers made from pulled sugar. We learned to make the Croquembouche, but not how to make the flowers. In superior pastry we will learn how to work with pulled sugar and as part of our final exam we will have to create a sculpture made of sugar. The cake is interesting, but not necessarily that pretty. It took two days to make and I hope I never have to make one again!
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My tower and my stand before they were combined.
The white threads are strands of royal icing. |
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| My Croquembouche fully assembled. |
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| Chef Cotte and his Croquembouche at our demonstration class. |
Until next time Au Revoir and Bon Appetit!
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