Day Seventy-Two

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We’re in the process of making Croquembouche, folks.  It’s a traditional French wedding cake made out of cream puffs , shaped like a tree.  We made the pate a choux by cooking a “roux” from butter, milk, water, salt, and flour. 

The mixture is added to the mixer, and eggs are gradually beaten in.  The dough is the right consistency when it forms a “V” on the paddle. 

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Then we (my partner and I) piped four sheet pans full of cream puffs and baked them. 

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The base of the Croquembouche is a round of nougatine, which we made today.  It’s made by making a caramel, and stirring in almonds and butter in the end of the cooking process.  We rolled it thinly between two Silpats, then transferred the nougatine to a cutting board, and cut out rounds using a cake ring. 

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We also cut out little triangles. 

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There will be some decorative sugar work on the Croquembouche, so we practiced piping on fake cakes.

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We used royal icing for this- confectioners’ sugar, water, and meringue powder.  The royal icing didn’t taste that good, but it was easier to work with than the buttercream. 

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All right – time for bed.  We’re assembling the bouche tomorrow, and I guess it’s going to take the entire class period.  I’m so tired!  Goodnight, all. 

2 comments:

  1. I love how committed you are to your blog and keep us updated :) your posts keep making want to go to pastry school too!

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  2. I can't wait to see the finished product--I bet it's going to be beautiful!

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