Next Up: Croquembouche

My personal belief is that a new year should kick off with an audacious project. I’ve been a bit slow off the blocks in 2014 and I think a waker-upper is in order. This should do the trick! I’m thinking about using the “crackling’” choux that’s so in vogue now since I don’t think I’ve seen that done on a croquembouche yet. Any yea or nays on that?

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20 Responses to Next Up: Croquembouche

  1. Eva says:

    Yea for Crackling Croquembouche! and Yay!!! I’ve always wanted to try a croquembouche, and I might just have the courage once I’ve seen you do it. :D Thanks Joe!


  2. Doug says:

    Looking forward to it. And maybe it will answer the question – how does one serve croquembouche?

    • joepastry says:

      Um…yeah, good question there Doug! I haven’t thought it through that far, but I’ll let you know if and when I figure it out!

      - Joe

      • Melanie says:

        There’s an old French wedding tradition to whack it with a sword and have the groomsmen hold a sheet to catch the puffs…sounds like a fine idea to me!

  3. Alex says:

    Yay! So much yay!

  4. Alison says:

    Have you made a mould, or bought one? I’d love to make a croquembouche. Hope you’re going the traditional way with caramel and almonds (no chocolate)!

    • joepastry says:

      No, no chocolate for me. And actually I’m not planning on using a mold per se. Those metal ones are too expensive for my taste. I may change my tune, but for now I’m planning on parchment and that’s it.

      We’ll see!

      - Joe

  5. ascanius1 says:

    you know i fully support any and all uses of pate a choux au craquelin.

    a paris-brest au craquelin update and some craquelin eclairs would be nice too.

    • joepastry says:

      Those are all very good ideas, Ascanius! We’ll start with the croquembouche and see where it leads!

      - Joe

  6. Roger says:

    Huzzah! Any way you want to do it is good with me – I’d personally lean towards classic, but go with your gut!

    • joepastry says:

      I knew you’d be pleased, Roger! I’m not sure what style yet, but that’ll come out in the wash I’m sure.


      - Joe

  7. BrianShaw says:

    craquelinbouche? Maybe you should trademark this name before someone beats you to it!

  8. Lennie says:

    Why bother with the craquelin when the crunch is already provided by the caramel? Seems a redundant texture to me.

    • joepastry says:

      Excellent point, Lennie. Just now in the gym I was thinking that craquelins are also extremely rigid little balls. That means fewer points of contact between the puffs as I glue the tower together. Structurally it wouldn’t be as sound.

      Thanks for the comment!

      - Joe

  9. naomi says:

    You go ahead with your cracklins. I figure we non-meat eaters can just pretend we don’t see those in the ingredient list.

    • joepastry says:

      Hehe…hey Naomi! They’re not really “cracklin’s”. The French word “craquelin” just sounds very similar. It’s just sugar cookie dough!

      - Joe

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