Sunday, August 9, 2009

You can't stop at one

My truffle tower

IP Lesson VI- Chocolate Croquembouche

A croquembouche is a traditional French wedding cake or sometimes it’s used for christening. Its name ‘Croque en Bouche’ means ‘crunch/crackling in the mouth’ in French. The original croquembouche is a cone made with profiteroles filled with crème patisserie coated with caramel (thus, giving it the crunch when you bite into it). It is decorated with spun caramel, almonds or flowers. Can you imagine such a lovely showpiece? I would really want to make one for my wedding. That’s just one frivolous reason why I’m taking this course at Le Cordon Bleu now!

Before I start rambling on about the croquembouche and my wedding, I should get back to the chocolate croquembouche proper. A chocolate croquembouche is a modern interpretation of the French classic. Imagine a cone made from chocolate truffles. I believe that the chocolate croquembouche is heaven for some of you.

What we did was to make chocolate ganaches (with alcohol like kirsch, Malibu, rum) and coat them with tempered chocolate (Dark, milk and white). And all we had to do is to ‘glue’ them together with chocolate.

The joy of building your own truffle tower (that’s what I like to call it) is incredibly immense! It’s such a showpiece you know what I mean. My truffle tower was made from about 80-90 chocolate truffles.

What do you think of that as a birthday cake? You wouldn’t even need to cut into it? All your friends can just pull out a truffle each to munch on. The only problem with it is that you probably need a really tall tower because no one can just stop at a one.

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