Everyone loves a croquembouche. They always look spectacularly impressive. Little crème patissiere filled profiteroles covered in a coating of toffee. And the fun of chipping away at that tower of toffee to get your share. What's not to love. My VIP membership gave me the opportunity to do this class again, so I did. As I said in my first croquembouche post on 4/8/13, it's not a difficult process. But it can be fiddly & working with boiling sugar also carries some risks. The weather plays a huge part in whether you're successful. Any humidity or rain is a killer, & will result in puddles of toffee on your cakeboard. The croquembouche, as with all choux pastry products, has a very short shelf life. Aside from the problematic toffee, the filling softens the choux buns, so its a same day product.
Perfect for sharing with family & friends.
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