On day seventy-three, we built croquembouche.
We glued together the nougatine base using isomalt, and then made a fountain for the top.
Then we dipped all of our puffs in caramel and coarse sugar.
Then we assembled.
We glued all of the puffs together using caramel. The nougatine base has tiny shells piped from royal icing. There’s some string work on there as well.
Six hours of work, and I was completely hot and exhausted at the end of class. It was completely worth it, though. I’ve never been so proud.
That is just beautiful, Em. I really like the way this one is put together with the *fountain* on top. Way to go!
ReplyDeleteThat is beautiful!
ReplyDeleteWow, what a culinary masterpiece! Great work!
ReplyDeleteCongratulations -- it's beautiful!
ReplyDeleteAmazing. Beautiful. I almost don't want to eat it.
ReplyDeleteI made cream puffs last week. They came out nice and puffy, but they were too small to fill! I usually make them bigger, but the recipe said, "quarter size" dollops should go on the pan. I should know better. My husband ate them unfilled and loved them though.
I am getting WAY too obsessed with your blog. I am becoming a stalker. I was in the store the other night and saw a sale on Funfetti cake mix and starting thinking, "Eric would like that." Sheesh! I've never even met the guy.
WOW! That is impressive! Great Job! I think this is on my bucket list now....of course it will stay there forever...but at least it is there!
ReplyDeleteBeautiful! I've always wanted to make this but never had the nerve to try. Thanks for sharing your journey on your blog. I'm not sure when you sleep but I'm glad you haven't given up the blog!
ReplyDeleteVery nice!!!
ReplyDeleteLooks stunning. You couldn't get a more professional looking one if you tried. Amazing :)
ReplyDeleteExcellent! Now I have to give it a try!
ReplyDeleteYou really ought to be proud, this is amazing!
ReplyDeleteAmazing! That is really a work of art.
ReplyDelete