Cream puffs, filled with light vanilla mousse and coated with caramelized sugar, carefully stacked into a towering cone. What's not to like? I've made several croquembouches over the years, but recently, I've noticed a significant increase in requests for all sorts of events from weddings to baby showers.
They can be contemporary, such as this tower filled with raspberry and rose mousse.
Or classic, with the traditional almond nougatine and royal icing base. Note the stylized grape leaves, a nod to the wine country theme of this wedding.
The bride, who is French, wrote me this very nice note after the wedding...
Here's a little bit of what went into make this dessert.