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| The successful Croquembouche |
After an absolute Jess's Messes disarrrster when making Jane's croquembouche for her birthday, ok it tasted nice, but looked insanely bad, I was determined this time round there would be croquembouche success.
And this time..... there was!
I started making the profiteroles and the creme patissiere filling a couple of days in advance. Then on the day I crisped up the profiteroles, filled them and melted the sugar. Oliver (my clever, maths minded brother) made a lovely cone and the assembling began. This was not a process without pain... I still have a few blisters on my fingers and thumbs from boiling hot sugar disasters, however, it was definitely beginning to feel more stable than last time.
As I slowly built up the tower my confidence grew and ther was real hope that this time it could work. Then, it was time to turn it out.....
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| Tense... |
I was so excited, and scared but as i cut and peeled away the cone, it appeared to stay, yes it was holding it's shape - SUCCESS!!!
It lasted all night, and in the morning I added some chocolate to give it colour.
A happy, chocolatey end to any story.
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| Yay!! |
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