Croquembouche With Caramel Chocolate And Filling
first time attempt making a croquembouche. it is solid - as in there are profiteroles all the way to the centre. some are caramel custard, some are dark chocolate caramel and others are vanilla custard. it is drizzled in caramel chocolate and white chocolate. look at my other pic of it covered in spun sugar.
This is interesting. I've never seen one with chocolate or chocolate drizzled on it. Is this traditional where you are?
this is just plain weird
i bet it tasted great!
boil 1 cup sugar with 1/2 cup water until caramel colour, using a whisk with the ends cut off, dip in the caramel and twirl the threads around the cake. reapeat until the desired look is achieved. WARNING, CARAMEL IS HOT HOT HOT!!!!
I thought is was saran wrap at first!! Very interesting!! How do you do spun sugar? :D
this is just plain weird
i bet it tasted great!
This is interesting. I've never seen one with chocolate or chocolate drizzled on it. Is this traditional where you are?
boil 1 cup sugar with 1/2 cup water until caramel colour, using a whisk with the ends cut off, dip in the caramel and twirl the threads around the cake. reapeat until the desired look is achieved. WARNING, CARAMEL IS HOT HOT HOT!!!!
I thought is was saran wrap at first!! Very interesting!! How do you do spun sugar? :D