Items related to Croquembouche: The Art and Technique
A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included are techniques of sugar work (pulled, blown and gum-paste) and chocolate, as well as instruction on how to make the basic profiterole. A DVD demonstrating various forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions.
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- PublisherCRC Press
- Publication date2017
- ISBN 10 1439892571
- ISBN 13 9781439892572
- BindingHardcover
- Edition number1
- Number of pages208
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