|Place of origin||France|
|Main ingredients||Profiteroles, chocolate, caramel|
|Cookbook: Croquembouche Media: Croquembouche|
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, it is often served at weddings, baptisms and first communions.
A croquembouche is composed of profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache.
In popular culture
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 as 15 ft (4.5 m) tall.
Croquembouche was one of the spoiled desserts that Gloria serves to the WJM news team and program director in "A New Sue Ann", the Season 5 episode of The Mary Tyler Moore Show. In a take-off on All About Eve, Sue Ann's show is hijacked by Gloria Munson (Linda Kelsey), who prepares a segment on French pastry. Sue Ann lets Gloria make the mistake of using unrefrigerated cream.
On 8 June 2009, Season 1 Episode 37 "5th Pressure Test Elimination" of MasterChef Australia (series 1) four out of eleven contestants baked a croquembouche made by Adriano Zumbo in 2 hours and 15 minutes. This challenge was repeated in the following seasons of the series. On 1 September 2014, Season 5, Episode 15 of the reality TV competition MasterChef, three out of the final six contestants baked an entire croquembouche in 90 minutes for their Pressure Test.
In the November 15, 2015 episode of Last Week Tonight, aired days after the 2015 terrorist attacks in Paris, host John Oliver, in a defiant celebration of French culture, referred to the croquembouche as a "French Freedom Tower."
- 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.
- Grimod 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.
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