Croquembouche

A recipe for burnt fingers. We had to cook nougatine at 175 C and mold it while it’s hot to make the base for this traditional French wedding cake. Hmm, maybe the groom should make this and if he passes, he can marry the bride.

I didn’t get my burnt finger from molding nougatine ( I got my partner to do it while I make the choux buns hyak hyak – she had burnt fingers and burnt palm). My finger got burnt while dipping the choux bun in hot caramel.

Recipe

  1. Cook sugar and water to caramel (175 C).
  2. Dip choux buns in caramel to coat.
  3. Finger touches caramel.
  4. Frantically shakes off hot stuff in natural response.
  5. Realises caramel does not shake off and is still glued to finger.
  6. Caramel continues to cook finger.
  7. Uses other fingers to peel off caramel.
  8. Instant blister and swelling.
  9. Continue to dip choux buns in caramel.

The result was worth the burnt finger. Though this could be my first and last croquembouche I will ever make!

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1 Response to “Croquembouche”


  1. 1 Alex from Italy January 17, 2010 at 3:39 pm

    mmmmmmmmmmmmmmmmmmmmmmmmmmmmhhhhh!!!!!!! divino!!!!


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