The Croquembouche is a deceptive pastry, it’s visually impressive when done right but the pieces are fundamental pastry techniques that are easy to master. It isn’t something I’ve made more than once before and that was many years ago so I was looking forward to the May challenge.

I contemplated all sorts of intricate structures and flavor combinations but eventually I went with the classic tower with vanilla pastry cream.

I kept the pieces simple, a classic pate a choux recipe, simple vanilla pastry cream lightened with whipped cream and caramel. One thing I like to do when making caramel is adding a healthy glug of honey to the amber colored sugar at the end. It adds a great flavor and definitely something I recommend trying if you haven’t already.

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