Croquembouche comes from the French words “croquant” meaning crunchy and “bouche” for mouth. The croquembouche is often the dessert at a French wedding, baptism, christening, and other family gatherings. Its origins date back to the medieval tables of the French Royalty and Nobility. Croquembouche is decorative enough to be a centerpiece, and small enough to be suitable at even small dinners. It consists of creampuffs filled with a pastry cream. Each puff is coated with a thin crisp crust of hard-crack sugar (not heavy caramelized sugar) as a traditional croquembouche should be; the entire form is then surrounded by a golden webbing of spun, lightly caramelized sugar.

It is decorated with Sugared Almonds and Marzipan or fresh flowers. The base and the top decoration support are made of Nougatine - a mixture of caramel and chopped almonds. The top decoration can be a Bride and Groom, a Crown of Marzipan Roses, a small bowl of Fresh Flowers or an engraved Nougatine or Iced Heart. The Croquembouche can also be decorated with 'Cheveux d'Ange' - Spun Sugar. The most popular portion to be served to each guest is three Profiteroles, and the size (and cost) depends on the number of Profiteroles that make up the Cake. If required we can supply our own freshly made Chocolate Sauce

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