Croquembouche, a French pastry, derives its name from the French word croque- en- bouche meaning “crunch in the mouth,” is a tall cone filled with choux pastry coated with caramel, usually prepared for celebrations such as weddings, baptisms and spiritual meetings. This cake is a traditional wedding cake of France.
History Of Croquembouche Recipe
Croquembouche was first made in the late 1700s by a French pastry chef, Antoine Careme. Since the middle ages there was a tradition to bring wheat cakes for the marriage, by the guests. The wheat cakes were substituted by sweet buns later. These buns were stacked as a tall pyramid in between the bride and the groom and the couple had to kiss each other without disturbing the tall cake mound. If they could achieve, the marriage was said to bring prosperity for both of them. Antoine Careme made a cake by stacking the buns and coating it entirely with the sugar frosting so that it does not fall. The cake became very popular throughout France and was known as French wedding cake.
Method Of Preparation And Ingredients Used:Croquembouche Recipe
To make Croquembouche, the ingredients which are needed include flour, icing sugar, butter, egg yolks, Choux pastry, whipped heavy cream, sugar, water and cream of tartar. First the flour and icing sugar are mixed well and egg yolks are added to make firm dough. The dough is rolled in round shape and baked by placing on the greased pan. The choux balls are also baked and once done are pierced and allowed to cool. With the piping bag, cream is diffused in choux balls. The sugar is put in hot water and sugar syrup is formed. A large cardboard cone is made; it is oiled well and covered with the nonstick paper. The choux balls are dipped in sugar syrup and places on the outer side of the cone. When the balls are all set, the mold is taken out. The tall cone is decorated with flowers and set on the pastry base. Caramel threads are made with sugar syrup, water and cream of tartar and spun around the long pyramid cake.
Serving Croque- En- Bouche
Traditionally the Croquembouche used to be hit by a sword, silver mallet or a champagne, which used to crack its upper portion and the bridesmaids collected them by holding the corners of tablecloth. The collected cake was served to the guests with the drinks. However, in modern day, the couple poses in front of the camera with a knife, but the cake is cut in the kitchen and then served to the guests. Light bodied fruit flavored wines pair well with this cake made of buns and choux pastry.
Trivia- Croque- En- Bouche
In year 2009, the alumni of Maharashtra State Institute of Hotel Management and Catering Technology made a 15feet tall Croquembouche and made their place in Limca book of records. 5 people made this tall pyramid cake and it took them a total of 79 hours to prepare the cake entirely.