After the collapsing wedding cake in scorching summer heat a few years back, I had been hesitant to try my hand at another croquembouche. (literally translated from french, it means croque = bite, en = in, bouche= mouth). But banking on the colder temperatures I made one for Christmas. It is a lot of work as you must first make over one hundred “choux” (cream puffs), then a nougat base, then several batches of crème pâtissière in a variety of flavours (I made vanilla and mocha), next you must shoot this preparation inside the puffs using a pastry bag and finally you must make a caramel that will serve as glue to hold the puffs together and decoration as you spin caramel threads all around the pyramid.
I am disappointed as the photo is not that spectacular, but I was very proud that it held AND tasted good!.
