Croquembouche
French dessert
From Wikipedia, the free encyclopedia
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Croquembouche wedding cake | |
| Alternative names | Croque-en-bouche, pièce-en-Montée |
|---|---|
| Type | Choux pastry |
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Profiteroles, caramel |
Etymology
Presentation
History
The invention of the croquembouche is often attributed to Antonin Carême,[4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier. In Viard's encyclopedia and other early texts (e.g., Néo-physiologie du goût), it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses during large banquets.
Records
On 6 March 2009, alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the Limca Book of Records after creating India's biggest croquembouche. It was recorded as 15 ft (4.5 m) tall.[5]
