Croquembouche for wedding - Page 2
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- 1,628 Posts. Joined 1/2009
- Location: Australia
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I have made many. I don't offer them anymore. They are not worth the stress factor to me, and I have professional health issues with them being left out for hours before being consumed - which is NOT what is intended in the French tradition.
If you are making one for a paying customer, make sure you are licenced to prepare and use perishable fillings, such as the crème patissiere required for the filling of each choux bun.
Aside from the buns (which should be uniform size and round in shape) which can be made and frozen, and the crème patissiere which can be made the night before and refrigerated, everything needs to be done ON THE DAY.
For me, this meant beginning work at 8.00am for a delivery at 3.30pm. Solid work from start to finish, starting with a spotlessly clean kitchen then making and monitoring caramelising sugar, filling, dipping, stacking, spinning sugar, decorating etc. I can't take any other orders that are due on the same day because once I start I do not stop. And also - the price I charged was also taking into account other business services I could not offer for the same weekend.
Yes, you do not need a former/cone, but if you want to drive it to a reception location, it is reassuring to have one in there.
These have become incredibly popular down under in recent years due to shows like MasterChef, but very few people know the limitations - ie, choux buns going soggy and filling spoiling if left too long in a tepid/warm room, as is the style of most wedding here. Yes, they look spectacular, but the only people I'd make a croq for now are my children's parties, and only with strict guidelines. If I'm a guest at the party, I ain't doing one!
If you live in a humid or warm climate, any toffee/caramel is going to start weeping as soon as you finish it, so you also need to make and transport and set up in a dry, cool (airconditioned) environment. Still, you always get the spun sugar disintegrating before your very eyes.
I hope this helps.