Originally Posted by thetincook
I suppose you could use tempered chocolate or coating chocolate as the glue.
Are cakeballs strong enough to hold together? Mini cream puffs are traditional. TBH, I'd prefer the cream puffs.
Alot of people make it with chocolate, and yes , as you said it serves as a glue. The cakeballs will hold- there is not a problem with that. But I agree with Dave, if MRM is going to have 200+ guests , I am figuring 10 people per table , making the mini ones ,elegantly decroated and brought to each table would be very charming.
I agree about the traditional cream puffs, it is stunning cake if its done right.
@ MMr : If you have never made one and you really want this cake, then I suggest you do a trial one. Take the biggest china cap you have in your kitchen, spray it with pam, turn it upside down , and start gently arranging the cream puffs one by one adding the syrup as your glue as you go. Try to do this in at least 5 seconds as you want the sugar to always be at the same temp. Once you have reached the top, take a whisk and dip it into the sugar and quickly drizzle the sugar starting at the bottom and working your way up to the top so the the interior is "glued" . Let the croquembouche stand until the sugar has hardened.
When ready , turn upside down, gently tap the cone and your croquembouche should slide out. Re-heat your sugar again and thinly drizzle in long strokes from top to bottom then around....your are trying to encase the the croque with very thin lines of sugar.
This is your wedding day. Don't have regret about the things you wanted to have. If this is something you would like to try, then why not ? An experimant will give you results, based on that , then you can make a decision on whether or not not to make it like this or not.
We all support you.