I’ve always wanted to make a croquembouche, even long before Masterchef put them back on the culinary radar.
Traditionally, a croquembouche is served at weddings, baptisms, and first communions. So when we were recently invited to a friend’s son’s christening, I jumped at the chance and enthusiastically offered my services.
I had fun making this. Seriously. I split the work over two days – making the creme patissiere and profiteroles one day and filling them, making the caramel and assembly on the day of the party. It’s a crazy idea to set about this task in just one day.
I followed the Masterchef recipe but made my own cone using 200 gsm cardboard and lined it with baking paper.
It was a huge success, I especially loved watching everyone chip away at it at the party. And, Matt Preston, my caramel definitely had that crunch you were after. Magnifique!