Typical European Croquembouche

This is called a croquembouche (kroh-kem-BOOSH) made of gerbet macaroons which are made from powdered sugar, egg whites and almond meal. Absolutely addictive when filled with a ganache or marmalade. My favorites are the pistachio and the orange marmalade macaroons.

Comments

stylishbite Says... 8 years ago

Just too cool and sounds yumm-o! If your still sending directions, I'd love to have it. Thanks for sharing.

papergirl Says... 9 years ago

This is so unique and looks very time consuming - wonderful job!

CranberryClo Says... 9 years ago

I always thought a croquembouche was the actual pastry, not the constructed object. Regardless, I love the coloring of this one. Is the top spun or pulled sugar?

alfie Says... 9 years ago

The term croquembouche loosely means "crunchy thing in the mouth". The usual pastry used to construct one of these is cream puffs (profiteroles) filled with hazelnut, almond flavored pastry cream then glued together with clear caramel then covered with spun sugar. The topper is made from boiling sugar to about 310F then piping it (yes, OUCH!) The petit fours in the background were for the same event: a variety of mocha mousse, coconut creams, enrobed almonds, etc. Thanks for the compliments!!

Kos Says... 9 years ago

Sounds delicious. The sugar topper is amazing! Beautiful work!

alfie Says... 9 years ago

The sad thing is because of the humidity and heat in Houston, the filigree topper lived for about five hours before drooping to the side. This was very fun to do so if anybody wants to know how to make this centerpiece just e-mail me.

flourgrl Says... 9 years ago

I want to eat every one of those macaroons!! YUMMY! Looks amazing! Your poor hands piping that amazing sugar topper

KayDay Says... 9 years ago

Lovely, and delicious as well I am certain. I would love directions! Damselndistrust2@aol.com

papergirl Says... 9 years ago

This is so unique and looks very time consuming - wonderful job!

CranberryClo Says... 9 years ago

I always thought a croquembouche was the actual pastry, not the constructed object. Regardless, I love the coloring of this one. Is the top spun or pulled sugar?

alfie Says... 9 years ago

The term croquembouche loosely means "crunchy thing in the mouth". The usual pastry used to construct one of these is cream puffs (profiteroles) filled with hazelnut, almond flavored pastry cream then glued together with clear caramel then covered with spun sugar. The topper is made from boiling sugar to about 310F then piping it (yes, OUCH!) The petit fours in the background were for the same event: a variety of mocha mousse, coconut creams, enrobed almonds, etc. Thanks for the compliments!!

Kos Says... 9 years ago

Sounds delicious. The sugar topper is amazing! Beautiful work!

alfie Says... 9 years ago

The sad thing is because of the humidity and heat in Houston, the filigree topper lived for about five hours before drooping to the side. This was very fun to do so if anybody wants to know how to make this centerpiece just e-mail me.

flourgrl Says... 9 years ago

I want to eat every one of those macaroons!! YUMMY! Looks amazing! Your poor hands piping that amazing sugar topper

KayDay Says... 9 years ago

Lovely, and delicious as well I am certain. I would love directions! Damselndistrust2@aol.com

stylishbite Says... 8 years ago

Just too cool and sounds yumm-o! If your still sending directions, I'd love to have it. Thanks for sharing.


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