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Jeni Wright, Eric Treuille, Le Cordon Bleu

Assembling the Croquembouche

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The key to success is to take your time and work with care. The assembled croquembouche should be kept in a cool place for no longer than 4-6 hours until serving time. It should not be stored in the refrigerator because the caramel will become sticky.
  1. Using a small star nozzle, pipe a border of royal icing shells around the edge of the large nougatine base.

  2. Arrange tiers of choux buns around the cone, sticking them side by side and to the previous tier, not to the foil.

  3. Gently lift the croquembouche off the mould, then carefully remove the roll of foil followed by the foil lining.

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