Croquembouche

[Deda]

I've found myself trapped into a corner, again.

Sarah's (my daughter) bridal shower is in a few weeks. She's going to Paris on her Honeymoon, so her Maid of Honor is doing the the shower in a French theme. The party is going to be held at my family's beach house, so to make things easier, I'm doing a lot of the cooking, with the help of my Aunts.

Some desperate soul suggested that we (I) make a croquembouche for the cake. I heard myself agree, and now I'm going to sculpt a tower of spun sugar and lemon filled pate a choux.

Anyone here ever made one? Any tips? Hints?
How does one transport this thing? Should I put it together on site?

Help!

http://confessionsofaplateaddict.blogsp ... uches.html

http://www.dcnearlyweds.com/2007/11/mar ... artha.html

http://en.wikipedia.org/wiki/Croquembouche

 

[Lynnz]

Never attempted one but watched contestants on Masterchef make them.......loads of burnt fingers so watch those soap creating fingers..................Good Luck with that one will watch this thread with interest
Oh how lovely a honeymoon in Paris!!!!

 

[Deda]

I might make it the evening before and beg Sibi to carry it on her lap for the 2 hour ride to the shore.

 

[IanT]

you have to be reaaaaaaaaaaaaaaaaaaaaaal careful in the transport, it also helps to refrigerate it for a while so that the caramel or whatever you bind it with is more stiff and less likely to melt in the increased heat of the car ride,

I <3 Profiteroles, I picture myself, mouth wide open just doing a dive right onto that thing.... mmmmmmmmmmmmmmmm

 

[Deda]

It's supposed to be a hard spun sugar shell, I'm praying for no rain and low low humidity.

I've been reading all evening, and I think I've changed my mind. I'll assemble it there on site but make the puffs a few days before, then fill them the night before.

I'm going to purchase sugared/fondant frosting flowers from a pastry chef and decorate the whole spire with sugared violets & Jordan Almonds, with a little white gossamer ribbon.

I have my Great-great-great grandmother Holcombes cake plate, it's almost 200 years old. I'm going to use that plate as the base.

For the wedding she's having sheet cakes for guests, but the Bridal cake will be on the heirloom plate, too. Make me all weepy to think about it.

 

[IanT]

awww that is really sweet

 

[Sibi]

I might make it the evening before and beg Sibi to carry it on her lap for the 2 hour ride to the shore.

Say what???? Hey, don't forget, I'm a sweet freak, it might not make it there if I'm holding on to it LOL :wink:

 

[gekko62]

you have to be reaaaaaaaaaaaaaaaaaaaaaal careful in the transport, it also helps to refrigerate it for a while so that the caramel or whatever you bind it with is more stiff and less likely to melt in the increased heat of the car ride,

I <3 Profiteroles, I picture myself, mouth wide open just doing a dive right onto that thing.... mmmmmmmmmmmmmmmm

I was going to do one for Christmas,& asked my pastrychef boss for advise.After the huge groan,& telling me not to bother in our humid summer he did offer some pointers....use invert sugar syrup & glucose,assemble & store in a/c room,don't refrigerate. Apparently the toffee softens,makes the choux chewy,and the whole shebang can collapse.(which is only mildly pessimistic compared to what he told me would happen in high humidity!! Put me right off) I'm doing one for Christmas in July when the weather's cooler...

 

[IanT]

I highly advise you to send a sample to the profiterole testing society to make sure its safe to serve... Ill pm you the address