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CROQUEMBOUCHE 3
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JULIE GOODWIN & WILKO - ALL I WANNA DO (IS MAKE CROQUEMBOUCHE)
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Croquembouche Pro Class at ENSP by Ludovic Mercier
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Croquembouche - Part 5 - Chocolate coating the profiteroles
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From Wikipedia, the free encyclopedia
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Croquembouche
Croquembouche wedding cake.jpg
Croquembouche wedding cake
Alternative name(s) Croque-en-bouche
Type Dessert
Place of origin France
Creator(s) Antonin Carême
Main ingredient(s) Profiteroles, chocolate, caramel

A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel.

In Italy and France, it is often served at weddings, baptisms, and first communions.

Name[edit]

The name comes from the French phrase croque en bouche '(something that) crunches in the mouth'.[1]

Presentation[edit]

A croquembouche is composed of profiteroles (choux pastry balls) piled into a cone and bound with threads of caramel. It may also be decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it is covered in macarons or ganache.[2][3]

History[edit]

The invention of the croquembouche is often attributed to Antonin Carême.[4] Early 19th century cookbooks mention a dish called croquembouche which is savory.[5]

In popular culture[edit]

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).[6]

On September 28th 2008, season 5 episode 1 of Desperate Housewives aired with one of the main characters Bree van De Kamp having to create the perfect Croquembouche with spun sugar netting.

Croquembouche was one of the spoiled desserts that Gloria served to the WJM news team and program director in the season 5 episode of The Mary Tyler Moore Show titled "A New Sue Ann." In a take off on All About Eve, Sue Ann's show is hijacked by Gloria Munson (Linda Kelsey), who prepares a segment on French pastry. Sue Ann lets Gloria make the mistake of using unrefrigerated cream.

See also[edit]

References[edit]

  1. ^ Oxford English Dictionary, 3rd edition, December 2005, s.v.
  2. ^ Tacey Rosolowski, "Dessert time"
  3. ^ Croquembouche Delicious Magazine
  4. ^ The Chefs of Le Cordon Bleu (2012). Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes. Cengage Learning. p. 79. ISBN 978-1439057179. 
  5. ^ Grimod de La Reynière, Néo-physiologie du gout, p. 565
  6. ^ "Catering institute alumni create record". The Times of India. 6 March 2009. Retrieved 9 February 2012. 

External links[edit]

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