bake - December 2014 - 54
Croquembouche
The croquembouche consists of cream puffs glued together
by caramel or toffee in the form of a pyramid shaped tower.
Most pastry chefs decorate them traditionally with sugared Almonds,
Hazelnuts, chocolate or ribbons, but as pastries are an
art, modern pastry chefs should take liberties with this form to
create their own unique works with the festive French dessert.
A Brief History
French pastry chef Antoine Careme (1784-1833), created his
original tower of cream puffs in the shape of a Turkish fez and
later it was transformed into the conical shape that it's known
for today, but the complete history goes back much further.
In 1547 an Italian noblewoman, Catherine of Medici married
the future King of France, Henry II. She brought her chefs
from Italy and her pastry chef brought a recipe for a hot, dried
dough named "Pate a Panterelli" after the chef.
French pastry chefs modified the dough over the centuries
until it evolved into hollow pastry shells called pate choux.
French chefs filled pate choux dough with a number of different
ingredients both sweet and savory. In 1760, French Pastry
Chef Avice filled pate a choux with pastry cream and called
them profiteroles (cream puffs). More transformations took
place until Careme took profiteroles to greater heights by using
them to create his famous dessert, croquembouche.
Construction
Bakers and pastry chefs do things their own way according to
what works best for their staff, time frame, customer preference,
etc. However, a few universal and basic directions will
get someone started if they're unfamiliar with the elaborate
French dessert cake.
Making a good croquembouche involves several steps and
considerations from beginning to service. First, the baker
must make cream puffs, from choux pastry stuffed with crème
54 < DEC 2014 | bakemag.com
patisserie which can be flavored with Grand Marnier or other
chosen custard flavor. Then, a toffee or caramel glaze must
be prepared. Several hours before the croquembouche is to
be served, the cook carefully stacks the cream puffs, using
the toffee to stick them together, and then the outside of the
croquembouche must be decorated.
The traditional decoration for a croquembouche is dusted or
candied almonds. The base and the top decoration support
can be made of Nougatine or a sweet pastry disc. Some bakers
drizzle chocolate over the croquembouche, or add more
exotic ingredients like candied flowers or even fresh flowers.
The top of the croquembouche may be adorned with ribbons
and other ornaments.
Marketing and Promotion
The time and labor it takes to create one of these beautiful
pastry sculptures puts it into the same class as any elaborate
cake. Bakeries and pastry chefs need to market, promote, and
especially price it as such. Whether setting a per cake price,
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bake - December 2014
Table of Contents for the Digital Edition of bake - December 2014
bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
bake - December 2014 - Pan15
bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
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bake - December 2014 - Pan21
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bake - December 2014 - Pan53
bake - December 2014 - Pan54
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