Croquembouche!

Well, here’s the finished croquembouche, made for the wedding of our friends Sara and Mike.

Can’t really do a pic in portrait format as it’s 480mm (19 inches) tall!

Used Delia Smith’s choux bun recipe, but the rest is from The Roux Brothers on Patisserie – the nougatine base made by Fran, the filling for the buns (Crème pâtissière combined with whipped cream), the hard crack sugar (heated to 160C – a few burned finger tips) to glue it all together. I’m not sure whether the Roux version is just one layer of buns thick, but this one was made by filling the croquembouche mould with buns completely, so there would be enough for the 100 people at the wedding.

I made a second, three-tier cardamon cake for the wedding too. I’ve done a more comprehensive blog entry for the whole business over here.

Quite an undertaking!