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CROQUEMBOUCHE CARAMEL TOO CRUNCHY

post #1 of 3
Thread Starter 

Hi all.  I have to make 3 smallish croquembouches in July and have started experimenting.  I made them filling a plastic cone (as in traffic cone) and "glued" them together with sugar melted till caramel stage.  I cannot believe how well it worked.  Problem...the caramel is really like glue.  The profiteroles break apart when trying to get them apart to eat!? any suggestions? Does sticking them together with chocolate work? 

Thanks! :confused:

post #2 of 3

Hey Kim this topic seems like we already covered it in the Tuiles thread. Maybe we should close this one down and re-title the other?

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #3 of 3
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

Hey Kim this topic seems like we already covered it in the Tuiles thread. Maybe we should close this one down and re-title the other?

Yes Nicko, I don't know how they got mixed up into 2 different threads.  Will close this one down - if I can work out how to do that! :confused::lips:

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