CROQUEMBOUCHE​

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The literal translation of croquembouche is “to crackle in the mouth” because it is a tapered tower of petits choux (small cream puffs) filled with pastry cream that are “glued” together with caramelized sugar. That means that granulated sugar is cooked above hard-crack stage (320°F on a candy thermometer), often to a light caramel, and becomes solid at room temperature. So if you eat a choux (cream puff) as part of a croquembouche, it crackles in your mouth as you crunch on the hard shell into the crisp cream puff and soft pastry cream filling.

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In France or outside France there is no real celebration without this masterpiece!

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Ingredients

Choux, Pastry Cream, Caramel

50 choux 

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180 SGD 

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25 choux 

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100 SGD 

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