Would you ever consider offering a CROQUEMBOUCHE?
How well do they hold together?
What do you think you would charge for one?
I have done one. They're a bit tricky. You need to have decent sugar skills. If they start falling you need to be able to recover and possibly make more sugar on the fly. You have to work fast.
Yaknow, I dont' think I'd make one again . . .
I've never made one, never even checked recipes for it. But as a consumer I can say I'll eat one in a heartbeat. yummmmmm
Good luck with it.
They are awfully fun to make, but have a very short shelf-life. The cream-filled puffs begin to soften from the cream very quickly. I don't think they'd be a good product for a retail setting; perhaps it would work by special order if you can deliver very close to the serving time.
We do them at Christmas since they look very like a Christmas tree. They cannot be done terrible far in advance. You need to crisp the choux for quite some time, and eat within 10 hrs of preparing. A Piece Montee made of macarons is much more pastry chef friendly.
Thanks!! That is exactly what I needed to know. I'll have to try one just for myself anyway.
I was asked if I would do one last year and never got to do it. kinda bummed me out. I think that I will do one just for kicks and keep it as a display for a while in my studio window.
I just don't know if I would do it with the spun sugar around it or use chocolate to "glue" it together.
My kids would love it though.