French for "crisp
in the mouth", this elaborate dessert is classically
made with profiteroles (tiny, custard-filled cream puffs),
coated with caramel and stacked into a tall pyramid shape.
As caramel hardens, it becomes crisp. For added glamour,
the croquembouche can be wreathed or draped with spun sugar.
Styrofoam Cone
Foil
Cream Puffs
Sugar
Water
Karo Syrup
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2006 Artisan Cooking School. All Rights Reserved.
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