The Patissier is probably the first in Singapore to introduce and popularize the Croquembouche as a celebration cake locally. But unlike the traditional Croquembouche where the profiteroles are typically coated in caramel or spun sugar, our versions are coated in chocolate so as to better adapt to the hot/humid environment. The Croquembouche dates back to 1700 and may be attributed to the great French Pastry Chef Antonie Careme. It is a traditional French festive cake (for weddings, baptismals, 1st communions, etc.), made of profiteroles (cream puffs) filled with pastry or whipped cream (Creme Chantilly) that are formed into a pyramid/cone shape by being "glued" together with caramel, drizzled with more caramel, and decorated with sugared Almonds, Hazelnuts, chocolate or ribbons. T he cake had it's origin in the fanciful, edible architectural structures prepared for French Royalty and Nobility called Pieces Montees. French Pastry Chef, Antoine Careme (1784-1833), made ...
Random Musing by The Patissier LLP