When my best girlfriend first told me she was having Croquembouche on the top of her wedding cake I was baffled. I had never heard of this but when she told me about it and I saw it in person I was blown away.
I am going to be the first one to call it and say my girlfriend is setting the trend (well it was also featured in Seacoast Weddings Magazine, so they may have said it before me – but whatever)! I bet croquembouche will be everywhere this wedding season – and it is A OK with me since it is so delish! Here is a few tidbits on what it is and why you want it! Ah, wiki, what would we do without you.
A croquembouche or croque-en-bouche is a a traditional French dessert. The name comes from the French words croque en bouche meaning ‘crunch in the mouth’.
This is form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel.
This croquembouche was invented by Antonin Carême and is often served at weddings, baptisms, and first communions.
Here are pictures from Croquembouche in action at a wedding and baby shower I styled: