“wedgewood blue…” was the colour the bride wanted for her croquembouche. I tried my best to match the exact shade of blue and I think it got pretty close. It’s not always easy to achieve a particular colour in pastry work since food colours are limited and sometimes the base is not white.
I like to work with pastel shades. Not only is the result elegant and pretty, it also uses less food colour. I get requests for strong colours occasionally. Like a black fondant cake or a red one. If you ever attend a party with a cake of such strong colours, I suggest you skip eating the fondant covering. The amount of food colouring that goes in there, hmm…
A Singaporean bride residing in France requested for the traditional croquembouche as her wedding cake. I was excited about this project as it would be displayed at a prominent hotel and she wanted an autumny gold, orange feel to it. Lots of gold pom pom ribbons, icing maple leaves and chocolate oak leaves should do the trick!
The result is stunning and I’m so happy that the guests enjoyed the profiteroles and was so kind to write me a thank you note:)
A few weeks back, I had the great pleasure to make a macaron croquembouche for one of hubby’s close friend. She is a charming and bubbly girl, very pretty and always makes me feel welcomed in their office clique. Needless to say, I embarked on this little project with lots of hope and ideals…
I’m not really experienced at making macarons – these little French almond meringues with smooth tops and furry feet – and I didn’t understand the hype about them until I started experimenting. Boy, they are really temperamental and you need to give them the right touch and feel. I would sit patiently in front of my oven, watching the little ones grow in the heat and by the 5th minute, they would have grown some feet and by the 8th minute, if they have not cracked, they would not crack at all. The good thing is that you get results of your love in 12 minutes – but you never really know where you have done right or wrong. As complicated as human love, this macaron.
After churning out batches which looked like UFOs, volcanoes, craters, I did manage to get some good looking ones. I kept myself going thinking of Chef L (no no, don’t mistaken – not in that way). Back in culinary school, we had a cuisine Chef who always had a kind word for me even though I wasn’t in the cuisine section. Anyway, we made him promise to make us some Char Siew Bao (barbequed pork buns) if we do graduate. True to his words, he did make Char Siew Bao on our graduation day but the Bao didn’t make it pass the kitchen. It apparently was not edible according to Chef C. who couldn’t stop laughing at his misfortune. I’m really appreciative of his effort and it did make me realise that practice makes perfect – cliche but so very true!
My croquembouche did make it out of the kitchen though and onto a wedding reception table no less…
Piped royal icing design on the base:
If you or your friend would like to have one, let me know:)
Published August 17, 2008
LCB - Intermediate
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.
- Cook sugar and water to caramel (175 C).
- Dip choux buns in caramel to coat.
- Finger touches caramel.
- Frantically shakes off hot stuff in natural response.
- Realises caramel does not shake off and is still glued to finger.
- Caramel continues to cook finger.
- Uses other fingers to peel off caramel.
- Instant blister and swelling.
- 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!