Let it be said that sugar burn payed off. Let it also be said; I don’t wish it (sugar burn, that is ) upon anyone. After all the nougatine work that would consist of the base , column and decoration for the croquembouche , today was the day of assembly and pipping work.
Chef Thierry’s masterpiece of a croquembouche.
It took 3 solid hours to pipe the choux with Cointreau flavoured pastry cream, make sugar caramel (boils at 165 degrees, causes aforementioned sugar burn), dip the pastry cream filled choux and assemble it to resemble a tower. A tower of goodness, sweet, soft and crunchy.
This creation called croquembouche is truly apt to be the centre piece of any weddings let alone the French.
Part of my humble croquembouche. Photo courtesy of Chef Thierry.
Voluptuous Desserts 