Croquembouche : the art and technique

A croquembouche is a tower of profiteroles (cream puffs) held together with caramel.

In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets.

Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions.

Included are techniques of sugar work (pulled, blown and gum-paste) and chocolate, as well as instruction on how to make the basic profiterole.

A DVD demonstrating various forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions.