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Croquembouche

post #1 of 8
10/21/06 at 12:22pm
Thread Starter 
Anybody have some unique ideas for a christmas Croquembouche. I have made theme before using cream puffs. Looking for something with style!!!

Help Please!:bounce:
Chef Phil
www.southcoastgourmet.com
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post #2 of 8
10/21/06 at 12:40pm

Croquembouche

What has more class than one of these made properly, myself I think they always look stunning... qahtan
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post #3 of 8
10/21/06 at 12:45pm
If you have Jacque Pepins book "Complete Techniques" he has one in there but I do not know if its what your looking for.

Rgds Rook
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post #4 of 8
10/21/06 at 2:19pm
If you want to make it more holiday festive, try filling the puffs with a variety of flavors and colors. Fruits, nuts. raspberries etc. all within the Holiday theme. Flavor them with Eggnog, Irish Cream, etc. You get the picture, also try for the spun sugar and hard sugar add some coloring to it and make it red.
Otherwise you can always do what qahtan suggested which is to stick with the classic recipe which you can never go wrong with!
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post #5 of 8
10/21/06 at 3:12pm
We do many of these for the holidays with great success. Over the last couple of years we have moved away from the melted sugar to glue the puffs and we now use chocolate. We even color the white chocolate. We use fillings like Chrose has suggested. This makes service a lot more manageable. As the croq sits out the puffs become easier to remove.
We dip the outsides in different chocolates just as you would sugar. We then glue with a tempered white.
This trend did not come about by looking for an easier way to serve them. I was always cautious about leaving the fillings out for a period of time. The greatest thing about these is that they can be refrigerated.
We even drizzle with the colored chocolate down the sides to get a tinsel look.
Just a thought.
panini

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post #6 of 8
10/21/06 at 3:33pm
Very creative Pan I like the touch.

Rgds Rook

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post #7 of 8
10/22/06 at 7:40am
We did one when I was in school where we replaced the puffs with multicolored meringues of same size/shape. Then we proceeded with melted sugar as normal. It was quite pretty, and could easily been done up like a christmas tree.
Erik

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post #8 of 8
10/22/06 at 6:56pm
Truffles make a fabulous croq., and so do Parisian macarons in multicolor.
www.cakesuite.com
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