Day 2 of my wedding cake module and we’re in the midst of learning how to make the traditional French wedding cake called a Croquembouche. It’s a tower of vanilla cream-filled puffs (the same as used for cream puffs or eclairs) held together with caramel cooked to a hard crack.
Tomorrow I’ll post shots of the base made of nougatine, a caramel/almond slice mixture that hardens to a glassy, crack finish. While it’s still warm we roll it thin and cut two 8″ plates out of it, and some “tiger’s teeth,” triangles that we will bend and use to decorate the nougatine plates all the way around.
More to come!
