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Post by Rareclan on Jul 5, 2011 8:42:49 GMT 10
Croquembouche
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Post by Rareclan on Jul 5, 2011 8:51:54 GMT 10
Try this for next time mon ami, I think your creation was the best option, bloody well done ! ! ! CROQUEMBOUCHE A tradition cake for weddings and christenings . Croquembouche comes from the French "croquant" meaning crackling and "bouche" for mouth. Thus croquembouche refers to the crackling in your mouth when eating this traditional dessert. The croquembouche is often the dessert at a French wedding or christening. It features profiteroles (small creampuffs). Profiteroles are filled with pastry cream (creme patissiere) and held together with a delicate cobweb of caramel to form a breathtaking centerpiece. The basic process is to prepare caramel syrup, coat the puffs with some of the syrup and then arrange them to form a pyramid. It is then decorated with "angel hair" spun from the same caramel syrup. Although traditionally decorated with sugared almonds, the croquembouche also looks stunning with tiny fresh flowers, a drizzle of dark chocolate, or a web of spun sugar. The croquembouche is transportable and does not need refrigeration. www.chefdecuisine.com/cuisine/learn/choux/CROQUEMBOUCHE.phpwww.google.co.uk/search?q=croquembouche&hl=en&prmd=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=LT8STvauI9KwhAfI0szoDQ&ved=0CCcQsAQ&biw=1152&bih=773
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Post by slith on Jul 5, 2011 9:48:43 GMT 10
Try this for next time mon ami, I think your creation was the best option, bloody well done ! ! ! CROQUEMBOUCHE A tradition cake for weddings and christenings . Croquembouche comes from the French "croquant" meaning crackling and "bouche" for mouth. Thus croquembouche refers to the crackling in your mouth when eating this traditional dessert. The croquembouche is often the dessert at a French wedding or christening. It features profiteroles (small creampuffs). Profiteroles are filled with pastry cream (creme patissiere) and held together with a delicate cobweb of caramel to form a breathtaking centerpiece. The basic process is to prepare caramel syrup, coat the puffs with some of the syrup and then arrange them to form a pyramid. It is then decorated with "angel hair" spun from the same caramel syrup. Although traditionally decorated with sugared almonds, the croquembouche also looks stunning with tiny fresh flowers, a drizzle of dark chocolate, or a web of spun sugar. The croquembouche is transportable and does not need refrigeration. www.chefdecuisine.com/cuisine/learn/choux/CROQUEMBOUCHE.phpwww.google.co.uk/search?q=croquembouche&hl=en&prmd=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=LT8STvauI9KwhAfI0szoDQ&ved=0CCcQsAQ&biw=1152&bih=773I remember pumping 1.200 of those things out in one day. My hands hurt for weeks. Ya gotta double boil the mix and pipe it hot. That in itself is hot and a pain, but the mix is thick. Ya do it once to learn it, then you just buy them after cause ya don't wan't to go through it again. Here they are called Bouchees, in Europe they are called profitterroles. Same, same
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Post by Rareclan on Jul 5, 2011 10:47:30 GMT 10
Yeah not the most aesthetically pleasing to the eye but, Garçon are they tasty or what !
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Post by slith on Jul 5, 2011 11:14:07 GMT 10
Very tasty, unfortunately in modern cuisine, they have gone by the way of the dodo. But I'm sure someone will come along to re-invent this on a different scale. They always do. But, yes it is a classic. I'm trying to remember the powder that you add to the mix that hollows them out when you bake them, so you can stuff them, but if you sniff it, it knocks you out. You add too much, they blow up in the oven. hmmm? Thinking, thinking........ Help!
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Post by Rareclan on Jul 5, 2011 11:27:06 GMT 10
Very tasty, unfortunately in modern cuisine, they have gone by the way of the dodo. But I'm sure someone will come along to re-invent this on a different scale. They always do. But, yes it is a classic. I'm trying to remember the powder that you add to the mix that hollows them out when you bake them, so you can stuff them, but if you sniff it, it knocks you out. You add too much, they blow up in the oven. hmmm? Thinking, thinking........ Help! Bicarbonate of soda, don't know why that popped into my head !
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Post by slith on Jul 5, 2011 11:33:03 GMT 10
Very tasty, unfortunately in modern cuisine, they have gone by the way of the dodo. But I'm sure someone will come along to re-invent this on a different scale. They always do. But, yes it is a classic. I'm trying to remember the powder that you add to the mix that hollows them out when you bake them, so you can stuff them, but if you sniff it, it knocks you out. You add too much, they blow up in the oven. hmmm? Thinking, thinking........ Help! Bicarbonate of soda, don't know why that popped into my head !
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Post by slith on Jul 5, 2011 11:33:20 GMT 10
Very tasty, unfortunately in modern cuisine, they have gone by the way of the dodo. But I'm sure someone will come along to re-invent this on a different scale. They always do. But, yes it is a classic. I'm trying to remember the powder that you add to the mix that hollows them out when you bake them, so you can stuff them, but if you sniff it, it knocks you out. You add too much, they blow up in the oven. hmmm? Thinking, thinking........ Help! Bicarbonate of soda, don't know why that popped into my head !
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Post by slith on Jul 5, 2011 11:38:43 GMT 10
Bicarbonate of soda, don't know why that popped into my head ! I was thinking that at first too, but it's not that. Need to look it up. Baking soda is a dry leavener, baking powder is much the same. Good for making Irish quick bread and such, but this stuff was very potent and actually ate the inside out as it was baking
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Post by Rareclan on Jul 5, 2011 11:48:36 GMT 10
Ah soda bread, now that's something I have not had in a very long time.
Now I'm no Chef, at best I can cook, grunt.
I just thought they were Filo pastry with a convenient hole in !
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