Todays lesson was the Croquembouche - little choux buns filled with crème patissiere & covered with toffee.
The processes involved in making croquembouche are:-
producing a choux pastry, piping & baking the puffs & allowing them to cool completely. The custard also needs to be made allowing sufficient time to cool completely. A hole is pierced into the bottom of the puff, which is then dipped halfway, in toffee & allowed to harden. The puffs are filled with the custard. More toffee is then made to allow construction of the tower. The croquembouche can then be decorated with more toffee! A dentists dream! The processes aren't difficult but are time consuming. And of course storage can be a problem as the toffee is subject to any moisture in the air (rain/ humidity) & will start dissolving.
Et voila, my croquembouche....
It happened to be raining as we left the class, so within an hour the strands around my croquembouche were starting to disintegrate. Even on a dry day, the expected life span is only around 6 hours, as the custard also starts to soften the puff.
I only made a small one, as we'd run out of crème pat. filling, & there is only 3 of us to eat it.
Bon appetit.
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