Croquembouche: Difference between revisions
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{{Short description|French dessert}} |
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{{Infobox |
{{Infobox food |
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| name = |
| name = Croquembouche |
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| name_italics=true |
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| image = Croquembouche wedding cake.jpg |
| image = Croquembouche wedding cake.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = Croquembouche wedding cake |
| caption = Croquembouche wedding cake |
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| alternate_name = ''Croque-en-bouche'', ''pièce-en-Montée'' |
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| country = France |
| country = [[France]] |
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| region = |
| region = |
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| creator = <!-- requires citation, see text --> |
| creator = <!-- requires citation, see text --> |
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| course = [[Dessert]] |
| course = [[Dessert]] |
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| type = [[Choux pastry]] |
| type = [[Choux pastry]] |
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| served = |
| served = |
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| main_ingredient = [[Profiteroles]], [[chocolate]], [[caramel]] |
| main_ingredient = [[Profiteroles]], [[chocolate]], [[caramel]] |
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| minor_ingredient = |
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| variations = |
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| variations = |
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| other = |
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}} |
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A |
A '''croquembouche''' ({{IPA-fr|kʁɔ.kɑ̃.buʃ|lang}}) or '''''croque-en-bouche''''' is a [[French cuisine|French]] [[dessert]] consisting of [[choux pastry]] puffs piled into a cone and bound with threads of [[caramel]]. In Italy and France, it is often served at [[wedding]]s, [[baptism]]s and [[First Communion|First Communions]]. |
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== |
==Etymology== |
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⚫ | |||
==Presentation== |
==Presentation== |
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A |
A croquembouche is composed of (usually cream-filled) [[Choux pastry|choux]] piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in [[macaron]]s or [[ganache]].<ref>{{Cite web |url=http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf |title=Tacey Rosolowski, "Dessert time" |access-date=2011-02-12 |archive-url=https://web.archive.org/web/20110720052355/http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf |archive-date=2011-07-20 |url-status=dead }}</ref><ref>[http://www.deliciousmagazine.co.uk/recipes/croquembouche Croquembouche Delicious Magazine]</ref> |
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==History== |
==History== |
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The invention of the croquembouche is often attributed to [[Marie-Antoine Carême|Antonin Carême]],<ref>{{cite book|last=The Chefs of Le Cordon Bleu|title=Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes|year=2012|publisher=Cengage Learning|isbn=978-1439057179|page=79|url=https://books.google.com/books?id=0Qep5HK_6bUC |
The invention of the croquembouche is often attributed to [[Marie-Antoine Carême|Antonin Carême]],<ref>{{cite book|last=The Chefs of Le Cordon Bleu|title=Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes|year=2012|publisher=Cengage Learning|isbn=978-1439057179|page=79|url=https://books.google.com/books?id=0Qep5HK_6bUC&pg=PT6}}</ref> who includes it in his 1815 cookbook ''Le Pâtissier royal parisien'', but it is mentioned as early as 1806, in [[Le Cuisinier Impérial|André Viard]]'s culinary encyclopedia ''[[Le Cuisinier Impérial]]'', and [[Antoine Beauvilliers]]' 1815 ''L'Art du Cuisinier''. In Viard's encyclopedia and other early texts (e.g., [[Grimod de La Reynière]]'s, ''Néo-physiologie du gout''), it is included in lists of [[Entremet|entremets]]—elaborate dishes, both savory and sweet, that were served between courses during large banquets. |
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==Records== |
==Records== |
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On March |
On 6 March 2009, alumni of the [[Pune]]-based Maharashtra State Institute of Hotel Management and Catering Technology entered the ''[[Limca Book of Records]]'' after creating India's biggest croquembouche. It was recorded as {{convert|4.5|m|ft|0|abbr=on|order=flip}} tall.<ref>{{cite news|title=Catering institute alumni create record |url=http://articles.timesofindia.indiatimes.com/2009-03-06/pune/28036623_1_croquembouche-chefs-limca-book|archive-url=https://archive.today/20120708093644/http://articles.timesofindia.indiatimes.com/2009-03-06/pune/28036623_1_croquembouche-chefs-limca-book|url-status=dead|archive-date=8 July 2012| access-date=9 February 2012|newspaper=[[The Times of India]] |date=6 March 2009}}</ref> |
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==See also== |
==See also== |
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{{ |
{{Portal|France|Food}} |
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{{div col|colwidth=30em}} |
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* [[Pièce montée]] |
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* [[List of French desserts]] |
* [[List of French desserts]] |
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* [[List of choux pastry dishes]] |
* [[List of choux pastry dishes]] |
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* [[List of pastries]] |
* [[List of pastries]] |
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{{div col end}} |
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==References== |
==References== |
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[[Category:Wedding food]] |
[[Category:Wedding food]] |
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[[Category:Chocolate-covered foods]] |
[[Category:Chocolate-covered foods]] |
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[[Category:Stuffed desserts]] |
Revision as of 11:47, 21 April 2024
![]() Croquembouche wedding cake | |
Alternative names | Croque-en-bouche, pièce-en-Montée |
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Type | Choux pastry |
Course | Dessert |
Place of origin | France |
Main ingredients | Profiteroles, chocolate, caramel |
A croquembouche (French: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.
Etymology
The name comes from the French phrase croque en bouche, meaning '[something that] crunches in the mouth'.[1]
Presentation
A croquembouche is composed of (usually cream-filled) choux piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache.[2][3]
History
The invention of the croquembouche is often attributed to Antonin Carême,[4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier. In Viard's encyclopedia and other early texts (e.g., Grimod de La Reynière's, Néo-physiologie du gout), it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses during large banquets.
Records
On 6 March 2009, alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the Limca Book of Records after creating India's biggest croquembouche. It was recorded as 15 ft (4.5 m) tall.[5]
See also
References
- ^ Oxford English Dictionary, 3rd edition, December 2005, s.v.
- ^ "Tacey Rosolowski, "Dessert time"" (PDF). Archived from the original (PDF) on 2011-07-20. Retrieved 2011-02-12.
- ^ Croquembouche Delicious Magazine
- ^ The Chefs of Le Cordon Bleu (2012). Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes. Cengage Learning. p. 79. ISBN 978-1439057179.
- ^ "Catering institute alumni create record". The Times of India. 6 March 2009. Archived from the original on 8 July 2012. Retrieved 9 February 2012.