December 19, 2012

Soup to Nuts: Sacre bleu! It's croquembouche!

Behold the tower of profiterole power known as croquembouche, and DO try this at home.

By Meredith Goad mgoad@pressherald.com
Staff Writer

MITCH GEROW, chef/owner of The East Ender on Middle Street, likes to tell the story of the first time he made a croquembouche.

20121212_SoupNuts
click image to enlarge

As chef Mitch Gerow proves with this finished product, croquembouche makes a spectacular dessert for the holiday table.

Gordon Chibroski/Staff Photographer

20121212_SoupNuts
click image to enlarge

Gerow drizzles the “cage” of spun sugar over his clementine-cream-stuffed profiteroles.

Gordon Chibroski/Staff Photographer

Additional Photos Below

TIPS FROM TIFFANY

TIFFANY WHITE, production supervisor in the bakery at Whole Foods Market, offers her top five tips for making a croquembouche:

To give shape and structure, make a paper cone out of plain poster board covered with wax paper.

To make pate a choux all the same size, it is easier to use a small ice cream scoop than a piping bag.

Make pate a choux ahead of time so you can dry them out.

The spun sugar is done at our bakery with a special whisk that is cut off, but at home, it is easy and efficient to use a bunch of bamboo skewers gathered together with an elastic band.

If this is your first time making spun sugar, try it out ahead of time to reduce your stress level.

HINTS FROM HORNER O'SHEA

SHANNA HORNER O'HEA, chef/owner of Academe at the Kennebunk, admits she's no croquembouche expert per se, but she has lots of experience with pastry cream and pate a choux, the light pastry dough used to make the profiteroles (cream puffs). Here's her advice for getting through those steps in the process:

Make sure you give yourself lots of time and patience. Although the profiteroles and pastry cream are relatively straightforward, the caramel and assembly can be intimidating.

Do not even attempt the spun sugar garnish on a humid or rainy day, and when flinging strands with fork, remember to fling forward and not back. I had a memorable floating island dessert request where I was trying to rush and flung the sugar back at my bare neck: Rather painful. The best idea is to do this in a clean vegetable oiled or non-stick spray sink -- away from the body!

Instead of making one large tree, you could do individuals for a party with three on bottom and one on top. With the spun sugar, it will be very dramatic and maybe not as scary for building.

Salvage all that great caramel you're making that is stuck to the bottom of your pot. Add 1 cup of heavy cream to the pan over low heat and let the caramel melt in. Then add 1/2 cup of creme fraiche or sour cream. This makes a great caramel sauce, and it will last for weeks in fridge.

He was interviewing for a job where a wedding was taking place. The sous chef walked out. There was a huge storm and branches fell on the bridal party's cars. Gerow was asked to step in and make the wedding cake -- a croquembouche.

A croquembouche is a tower of profiteroles, or cream puffs, surrounded with spun sugar. It's a traditional French dessert often used as a wedding cake. The name comes from "croque en bouche," or "crunch in the mouth."

It also makes a fantastic showy dessert for the holidays.

Gerow has shared his instructions for making a rustic Christmas croquembouche with clementine-flavored pastry cream. (See page C4.)

The traditional croquembouche is a collection of cream-filled profiteroles held together with caramel, spun sugar, or pastry cream. It's typically decorated with honeyed almonds, flowers or ribbons.

It looks too difficult to try at home, but on a scale of one to five, Gerow gives it a three. The trickiest part is the cage of spun sugar that goes on at the last minute, as the chef can attest. The sugar is ultra sensitive to heat and moisture.

Remember that wedding? When Gerow wheeled out the croquembouche wedding cake, "the photographer set up a little studio around the display and melted the cage. And it literally looked like a little kid licked every single cream puff."

So he made another batch and covered the croquembouche in spun sugar again, this time giving a live "performance" that impressed the guests.

But don't let that little story scare you away from trying it yourself.

"It's kind of a cool project to do," says Tiffany White, production supervisor in the bakery at Whole Foods Market, who made a croquembouche last week for a special event. "And it's inspiring too. It looks more difficult than it actually is."

White suggests practicing making the spun sugar ahead of time until you get comfortable with it. Make the profiteroles a day ahead not only to save time, but to give the pastry puffs some time to dry out a little.

"They're a little bit easier to stack and a little bit easier to work with," she said.

The tower can be constructed a variety of ways. Gerow uses a skewer to get his started, stacking profiteroles on it kind if like a spine. White makes a cone out of cardboard, then covers it in wax paper.

White held her profiteroles together with caramel, while Gerow's more rustic croquembouche simply used extra pastry cream like spackle. White used vanilla pastry cream, Gerow flavored his with clementine zest.

If there are children at the table or you don't want to go through the work of making spun sugar, make a chocolate ganache to pour over the tower. Whatever choices you make, a croquembouche is made to be eaten. It will start sagging about an hour or two after the sugar or chocolate is added, so save that step until just before presentation.

After the spun sugar is flecked onto the tower of profiteroles, add more decorations to dress up the croquembouche a little. Dip raspberries and strawberries in egg whites and sugar, then place them around the base of the tower.

Gerow added some lavendar buds he saved from last summer to the tower itself and then placed traditional Christmas greenery around the base of the tower.

Merry Christmas, and have fun making your own croquembouche! 

MITCH GEROW'S CLEMENTINE CROQUEMBOUCHE

(Continued on page 2)

Were you interviewed for this story? If so, please fill out our accuracy form

Send question/comment to the editors


Additional Photos

20121212_SoupNuts
click image to enlarge

Gerow assembles the ingredients for croquembouche and consults his recipe book.

Gordon Chibroski/Staff Photographer

20121212_SoupNuts
click image to enlarge

Chef Gerow adds butter to the pastry cream mixture.

Gordon Chibroski/Staff Photographer

20121212_SoupNuts
click image to enlarge

Gerow injects pastry puffs with cream.

Gordon Chibroski/Staff Photographer

20121213_WF-SoupNuts
click image to enlarge

Tiffany White's version of croquembouche.

Gordon Chibroski/Staff Photographer

  


Further Discussion

Here at PressHerald.com we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • Type of computer or mobile device your are using
  • Exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)


 

Blogs

More PPH Blogs