Advertisement
Croquembouche
- Makes
60–80
choux buns - Difficulty
Easy
By Roger Pizey
Published 2013
‘Croque en bouche’ translates as ‘crunch in the mouth’ and this refers to the caramel that holds together this tower of profiteroles that make this wonderfully extravagant cake. Croquembouche first appeared in the 18th century when it was served as a wedding cake. It is designed to be a magnificent centrepiece and is still the most popular celebration cake in France today. You can construct a croquembouche inside a mould or build one free hand; I would recommend using a mould, but it’s up t
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe