Croquembouche
 Croquembouche wedding cake |
|
| Origin | |
|---|---|
| Alternative name(s) | Croque-en-bouche |
| Place of origin | France |
| Creator(s) | Antonin Carême |
| Details | |
| Course | Dessert |
| Type | Choux pastry |
| Main ingredient(s) | Profiteroles, chocolate, caramel |
A croquembouche or croque-en-bouche is a traditional French dessert. The name comes from the French words croque en bouche, meaning 'crunch in the mouth'.
Presentation
This is a form of choux pastry that is generally served as a high-piled cone of profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it may also be covered in macarons or ganache.[1][2]
History
The croquembouche is believed to be invented[citation needed] by Antonin Carême. In Italy and France, is often served at weddings, baptisms, and first communions.
Popular culture
On March 6, 2009 alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the Limca Book of Records after creating India's biggest croquembouche. It was recorded to be standing 15-feet tall (4.5 m).[3]
Ingredients
- whole milk
- eggs
- granulated sugar
- all-purpose flour
- cornstarch
- vanilla extract
- butter
- water
- salt
References
- ^ Tacey Rosolowski, "Dessert time"
- ^ Croquembouche Delicious Magazine
- ^ "Catering institute alumni create record". The Times of India. 6 March 2009. Retrieved 9 February 2012.
External links
- MasterChef Recipe
Media related to Croquembouche at Wikimedia Commons
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