Croquembouche
Christmas croquembouche with a cake centre
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Ok, before we get cracking on today’s post I feel like I need to acknowledge that this is a PROJECT! This certainly isn’t an every day bake, this is a bake for when you have at least two days completely free and an occasion special enough to warrant a choux tower.
The recipe I’m sharing today is for a salted pistachio croquembouche, I really wanted to make a green Christmas tree one, but the main point of this post is to share HOW to build a croquembouche, that way you can customise it to your hearts content!
What is it?
First up, let’s have a quick chat about what croquembouche is and where it comes from. Croquembouche is a tower of choux buns or cream puffs that have been dipped in hard caramel and stuck together to form an impressive cone-shaped tower. Traditionally served at French weddings, the name literally means “crunch in the mouth”. It first appeared in writing in Antonin Carême’s cookbook Le Pâtissier Royal Parisien and he’s often credited with its invention but it’s likely that versions of croquembouche appeared even earlier in both France and Italy.