Next Up: Croquembouche
My personal belief is that a new year should kick off with an audacious project. I’ve been a bit slow off the blocks in 2014 and I think a waker-upper is in order. This should do the trick! I’m thinking about using the “crackling'” choux that’s so in vogue now since I don’t think I’ve seen that done on a croquembouche yet. Any yea or nays on that?
Yea for Crackling Croquembouche! and Yay!!! I’ve always wanted to try a croquembouche, and I might just have the courage once I’ve seen you do it. 😀 Thanks Joe!
Eva
That’s one vote for cracklin’s — registered! Thanks Eva! 😉
– Joe
Looking forward to it. And maybe it will answer the question – how does one serve croquembouche?
Um…yeah, good question there Doug! I haven’t thought it through that far, but I’ll let you know if and when I figure it out!
– Joe
There’s an old French wedding tradition to whack it with a sword and have the groomsmen hold a sheet to catch the puffs…sounds like a fine idea to me!
Now THAT is cool!
Thanks Melanie!
– Joe
Yay! So much yay!
Thanks, Alex!
– Joe
Have you made a mould, or bought one? I’d love to make a croquembouche. Hope you’re going the traditional way with caramel and almonds (no chocolate)!
No, no chocolate for me. And actually I’m not planning on using a mold per se. Those metal ones are too expensive for my taste. I may change my tune, but for now I’m planning on parchment and that’s it.
We’ll see!
– Joe
you know i fully support any and all uses of pate a choux au craquelin.
a paris-brest au craquelin update and some craquelin eclairs would be nice too.
Those are all very good ideas, Ascanius! We’ll start with the croquembouche and see where it leads!
– Joe
Huzzah! Any way you want to do it is good with me – I’d personally lean towards classic, but go with your gut!
I knew you’d be pleased, Roger! I’m not sure what style yet, but that’ll come out in the wash I’m sure.
Cheerio,
– Joe
craquelinbouche? Maybe you should trademark this name before someone beats you to it!
Good idea! Is the URL taken?
– J
Why bother with the craquelin when the crunch is already provided by the caramel? Seems a redundant texture to me.
Excellent point, Lennie. Just now in the gym I was thinking that craquelins are also extremely rigid little balls. That means fewer points of contact between the puffs as I glue the tower together. Structurally it wouldn’t be as sound.
Thanks for the comment!
– Joe
You go ahead with your cracklins. I figure we non-meat eaters can just pretend we don’t see those in the ingredient list.
Hehe…hey Naomi! They’re not really “cracklin’s”. The French word “craquelin” just sounds very similar. It’s just sugar cookie dough!
– Joe