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Croquembouche Help Needed

post #1 of 5
Thread Starter 

I have a wedding croquembouche due this Saturday. The humidity here in AL has been BAD these past few days so I am freaking out. Does anyone have any experience with this cake in humidity? I am thinking I will assemble completely tomorrow and store in the fridge over night to makes sure the sugar hardens. Then transport the cake 45 minutes away in a freezing car. Please advise, thanks. 

post #2 of 5

I have no experience but seemed to recall that they should be made right before needed and they should not be refrigerated.  I just did a quick google of croquembouche in fridge and many say  that they should not be refrigerated.  Is there any way you can assemble it Sat morning?  Hopefully someone will be along that has some real experience.  Good luck with it.

post #3 of 5

I have a lot of experience making them....your questions really worry me because it seems you're not familiar with the basics with this.

 

If you put spun sugar in the refrigerator you'd have nothing but a puddle of sugar on the bottom of your bouche in an a couple hours. Your lucky if you have 1 hour after making the spun sugar before it starts to break down....at room humidity (unless your in the desert).

 

Do you know how to make spun sugar? Have you done it before?

post #4 of 5
I've made many (some photos in my pics here)...a croquembouche needs to be made as soon to service as possible. Thats how they have been made in France...they are made in the restaurant where the reception is held, and brought out for the dessert. Not like our custom of having a wedding cake sit out for hours. You can make your choux buns the day before, and definitely make your creme patissiere the day before and chill. On the day of the wedding, you do your toffee (sugar) dip each of the buns, allow to set, and RIGHT before you are ready to assemble and deliver, fill each choux bun with the creme patissiere. Then, use more toffee to glue your croquembouche into shape.

The reason that you can't refrigerate it after filling is that your toffee will weep. Also, you need to fill and assemble as close to serving as possible as the creme patissiere begins to soften the choux bun. They go soggy.

If you are adding spun sugar, you might want to leave it off if it is truly humid and hot. Honestly, that stuff will just melt instantly. Trust me, leave that off.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #5 of 5
Thread Starter 
I have worked with spun sugar. I think I'm just getting super nervous with the weather being the way it is. You are so right, fridge equals sugar puddle. My new action plan is to finish the profiteroles tomorrow assemble as close to driving time as possible. Do you have any tips on transporting? Thanks.
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