Comments on: Croquembouche

By: ElleJay @cookinfor3.blogspot.com

ElleJay @cookinfor3.blogspot.com — Wed, 13 Oct 2010 07:21:12 +0000

Just beautiful! I wish I had room in my small kitchen for making it! Love the orchids too, Prettty pretty cake! Bravo! INSPIRING

By: 12 intimidating foods I want to learn to make | The Mom Food Project

12 intimidating foods I want to learn to make | The Mom Food Project — Wed, 21 Jul 2010 17:24:21 +0000

[...] first time I saw a shimmery, towering croquembouche (in a photo; I’ve never seen one in real life), I became a little obsessed with making one. [...]

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Tue, 29 Jun 2010 13:29:46 +0000

@Sook: Thanks! It was a lot of fun to make too!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Tue, 29 Jun 2010 13:29:12 +0000

@Baby Sumo: I love this traditional French yet non-traditional american cake. I’ll take this over a cupcake tower any day!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Tue, 29 Jun 2010 13:25:38 +0000

@Madeleine: They sell metal cone molds at bakery supply stores and there are tons of YouTube videos out there that provide you with some great instructional demos. However, I opted not to invest in a cone mold just yet and built my pièce montée free-hand. The caramel hardens pretty quickly after you cool it off at the right temperature so they pretty much keep the shape. I came across a little structural problem at the top and it kept toppling over. Just be willing to dedicate lots of patience

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Tue, 29 Jun 2010 13:20:58 +0000

@Rachel: I think you finally got your point across to WordPress because this comment went straight to approval! I CAN’T wait until your big move either. ***fingers, toes and eyes crossed*** The Meatball Shop sounds like a stellar first stop. Count me in!

By: Sook

Sook — Mon, 28 Jun 2010 02:32:30 +0000

Oh wow, I am amazed by the beauty of this cake!

By: Baby Sumo

Baby Sumo — Fri, 25 Jun 2010 01:10:39 +0000

A very unusual “cake” which is certainly awe-inspiring!

By: Madeleine

Madeleine — Tue, 22 Jun 2010 18:18:44 +0000

How did you get the cone structure? Did you use some sort of mold or did you just stack away?

By: Rachel Joyce

Rachel Joyce — Tue, 22 Jun 2010 16:29:27 +0000

Damn you WordPress! I CANT WAIT to be in NYC!! Target is Sept, so fingers crossed all works out. First stop, http://www.themeatballshop.com/ ^_^

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Mon, 21 Jun 2010 15:11:47 +0000

@Rachel: I think WordPress hates you because your comments always gets booted to my spam box. Boooo! Have no fear, I’ve rescued you awesome words and thank you for helping me out with brainstorming for this one! I went with your pink filling idea . And I’m SUPER excited for your big move. We’ll eat our way through NYC!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Mon, 21 Jun 2010 15:08:52 +0000

@Joudie: Thanks so much

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Mon, 21 Jun 2010 15:08:30 +0000

@Jen: Thank you!!! I loved making this cake and I will definitely make it again soon!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Mon, 21 Jun 2010 15:07:43 +0000

@Bingobirdo: You can use the basic pâte a choux recipe I posted a few days ago for the profiteroles. Just skip on sprinkling the pearl sugar (as you would for the chouquettes). Once they’ve cooled, simply use a plain decorating tip and pipe the custard into them. Bon courage

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Mon, 21 Jun 2010 15:04:43 +0000

@Radhika: I completely agree! The oohs and ahhhs from your guests make it worth the effort

By: joudie's Mood Food

joudie's Mood Food — Sun, 20 Jun 2010 18:07:00 +0000

This look simply AMAZING!!!!

By: Jen @ Tiny Urban Kitchen

Jen @ Tiny Urban Kitchen — Sun, 20 Jun 2010 04:35:44 +0000

Wow, I am so impressed! Beautiful cake. I love the flowers.

By: bingobirdo

bingobirdo — Sat, 19 Jun 2010 15:11:43 +0000

This looks like the wedding cake I’ve seen in pictures that my husband has of his brother’s wedding in France (that was in the mid-70′s). Where would I find a recipe for the profiteroles?

By: Radhika Vasanth

Radhika Vasanth — Fri, 18 Jun 2010 14:48:14 +0000

Love this one. I recently made this at home, worth spending time on it.

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:25:23 +0000

@Cilantropist: Thank you! It was a little celebration for someone who just had a baby girl and it made for a unique touch instead of just a simple cake. It was a lot of fun making the caramel strings but our entire kitchen was covered in sugar!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:23:14 +0000

@Joy: You’re a pastry genius, Joy, so I’m sure this is a walk in the park for you! It would make a great wedding cake for you guys

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:21:25 +0000

@Grace: The flowers really make it festive plus the cake was meant for someone who just had a baby girl so the pink adds the personal touch Thanks!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:20:00 +0000

@Mimi: No problem! Thanks again for being my muse

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:19:36 +0000

@Lindsay: It’s really not as tough as I thought. You’ll have no problems making this for one of your fabulous fêtes!

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:18:38 +0000

@Trissa: Thank you! I loved your little angel on top of your pièce montée

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:17:03 +0000

@Maggie: I’m sure you’ll be seeing this at one of our family celebrations eventually

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:15:56 +0000

@Joo: I would totally make this for your old fart day but:
1) I’ll be in France in August
2) You’ll be way too drunk to even remember anything

By: Dhale @ Culinary Musings

Dhale @ Culinary Musings — Fri, 18 Jun 2010 14:13:34 +0000

@Chloe: You’re spot on! This is actually traditionally served at French weddings and other special occasions. I think it makes for a really unique alternative to a regular wedding cake or cupcake tower.

By: The Cilantropist

The Cilantropist — Fri, 18 Jun 2010 03:40:07 +0000

Wow, you did an outstanding job with this!!! And just for a work party? Amazing! The photos are really beautiful, I love how they capture the caramelized sugar strings and lovely flowers.

By: Joy

Joy — Thu, 17 Jun 2010 17:19:15 +0000

This is so beautiful Dhale, I’ve always wanted to make one of these solely due to the fact that it looks so impressive (but I think I’m slightly intimidated by the thought)!! What a wonderful job you’ve done, I am sure it tastes awesome

By: Rachel Joyce

Rachel Joyce — Thu, 17 Jun 2010 14:49:21 +0000

BRAVO! BRAVO! (i’m trying to yell in text) So beautiful and elegant-perfect to celebrate the life of a new baby girl. Can’t wait to meet up later this year to frolick among all the NYC foodie fun ^_^

By: grace

grace — Wed, 16 Jun 2010 23:36:00 +0000

this is a truly impressive piece of work, dhale! what’s more, the flowers you added are the perfect accent. bravo!

By: Mimi

Mimi — Wed, 16 Jun 2010 23:29:10 +0000

It looks fabulous. Thanks for the shout out.
Mimi

By: Lindsay

Lindsay — Wed, 16 Jun 2010 14:29:34 +0000

I love how easy you make this seem!

By: Trissa

Trissa — Wed, 16 Jun 2010 10:27:29 +0000

What a gorgeous croquembouche – the Daring Bakers need someone like you!

By: maggie

maggie — Tue, 15 Jun 2010 19:05:18 +0000

This looks really wonderful.

By: Joo!

Joo! — Tue, 15 Jun 2010 16:49:22 +0000

SO PRETTY!!! Good one!

By: Chloe (Naturally Frugal)

Chloe (Naturally Frugal) — Tue, 15 Jun 2010 16:31:30 +0000

Looks wonderful, what a great idea for a party – or even a wedding!