- Source: Croquembouche
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Etymology
The name comes from the French phrase croque en bouche, meaning '[something that] crunches in the mouth'.
Presentation
A croquembouche is composed of (usually cream-filled) choux 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.
History
The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier. In Viard's encyclopedia and other early texts (e.g., Grimod de La Reynière's, Néo-physiologie du gout), it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses during large banquets.
Records
On 6 March 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.
See also
List of French desserts
List of choux pastry dishes
List of pastries
References
External links
MasterChef Recipe
Kata Kunci Pencarian:
- Krokembus
- Kue sus
- Adonan sus
- Eklair
- Pastri lapis
- Strudel
- Canelé
- Phyllo
- Croquembouche
- Wedding cake
- Struffoli
- Chouquette
- List of French desserts
- Pièce montée
- List of pastries
- List of Chopped episodes (season 41–present)
- The Great British Bake Off series 2
- The Great British Bake Off
