Croquembouche
 Croquembouche wedding cake |
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| Origin | |
|---|---|
| Alternative name(s) | Croque-en-bouche |
| Place of origin | France |
| Creator(s) | Antonin Carême |
| Details | |
| Course | Dessert |
| Type | Choux pastry |
| Main ingredient(s) | Profiteroles, chocolate, caramel |
A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel.
In Italy and France, is often served at weddings, baptisms, and first communions.
Contents |
Name [edit]
The name comes from the French phrase croque en bouche '(something that) crunches in the mouth'.[1]
Presentation [edit]
A croquembouche is composed of profiteroles (choux pastry balls) piled into a cone and bound with threads of caramel. It may also be decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it is covered in macarons or ganache.[2][3]
History [edit]
The invention of the croquembouche is often attributed to Antonin Carême.[4] Early 19th century cookbooks mention a dish called croquembouche which is savory.[5]
Popular culture [edit]
On March 6, 2009 alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the Limca Book of Records after creating India's biggest croquembouche. It was recorded to be standing 15-feet tall (4.5 m).[6]
See also [edit]
References [edit]
- ^ Oxford English Dictionary, 3rd edition, December 2005, s.v.
- ^ Tacey Rosolowski, "Dessert time"
- ^ Croquembouche Delicious Magazine
- ^ The Chefs of Le Cordon Bleu (2012). Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes. Cengage Learning. p. 79. ISBN 978-1439057179.
- ^ Grimoid de la Reynière, Néo-physiologie du gout, p. 565
- ^ "Catering institute alumni create record". The Times of India. 6 March 2009. Retrieved 9 February 2012.
External links [edit]
- MasterChef Recipe
Media related to Croquembouche at Wikimedia Commons
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