Creating A French Fancy Wedding Cake: A Step-By-Step Guide

The French wedding cake, or the pièce montée, is not a traditional cake at all. Instead, it is a sculpture made of small dough confections. The pièce montée is also known as the croquembouche, which means crunch in the mouth or bite in the mouth. This French cake is a cone-shaped tower of cream puffs bound together by caramel and filled with vanilla cream. The croquembouche was invented in Paris in the early 1800s by one of France's first celebrity chefs, Antoine Carême. The key to a beautiful croquembouche is that it must not be lopsided or uneven, and the higher the better to increase the wow factor.

How to make a croquembouche

A croquembouche is a classic French dessert, perfect for a fancy wedding cake. It is a cone-shaped tower of cream puffs, bound together by caramel. It is a show-stopping dessert, perfect for a special occasion. Here is how to make it:

Prepare the cream filling:

First, sprinkle gelatin over cold water in a bowl and set aside. Then, heat milk and vanilla beans in a pan, bringing it to a simmer. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth. Slowly add the warm milk to the egg mixture, whisking constantly. Return the mixture to the pan and cook until it boils and thickens. Remove from the heat, add butter and gelatin, and whisk until combined. If you want to add chocolate, melt it and mix with hot water and espresso, then stir half of this mixture into the cream filling. Cover the bowl with plastic wrap, pressing it onto the surface of the cream to prevent a skin from forming, and chill for at least 2 hours.

Make the pastry puffs:

Preheat the oven to 450°F. In a saucepan, bring water, butter, sugar, and salt to a simmer, stirring to melt the butter. Remove from the heat and add the flour, stirring until a paste forms. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan. Transfer the paste to a stand mixer and beat until it cools down. Then, beat in the eggs one at a time, allowing the dough to come back together before adding the next. Transfer the dough to a piping bag and pipe 1 1/2-inch balls of dough onto a baking sheet lined with parchment paper. Smooth out any peaks with a wet finger and bake for 15-20 minutes, then reduce the heat to 350°F and bake for an additional 15 minutes. Let the puffs cool completely.

Assemble the croquembouche:

Make the caramel by combining sugar, corn syrup, and water in a saucepan and boiling until it turns a deep amber color. Dip the bottom of the saucepan in ice water to stop the cooking. Dip the tops of the cream puffs into the caramel and arrange them in a circular pattern on a serving platter. Continue stacking the cream puffs in a tower shape. Dip a fork into the caramel and drizzle it around the tower to create a web of caramel strands.

Tips for making a croquembouche:

• Make sure to temper the pastry cream to prevent the egg yolks from scrambling when mixed with the hot milk.
• The cream puffs can be filled with various whipped creams, ganaches, or pastry cream.
• You can make the puffs and cream filling in advance and assemble the croquembouche on the day of serving.
• Be prepared before making the caramel, as you must assemble the croquembouche quickly once the caramel is ready.
• The croquembouche should be served the same day it is assembled, as the cream puffs will lose their crunchiness over time.

Choosing fillings for your croquembouche

A croquembouche is a cone-shaped tower of cream puffs, bound together by caramel. This "crunch in the mouth" is a traditional French wedding cake, originally served only to royalty and nobility. The cream puffs can be filled with a variety of whipped creams and ganaches.

• Vanilla pastry cream – a classic choice, this can be made by creating a custard with egg yolks, cornstarch, salt, vanilla extract, sugar, and butter.
• Chocolate cream – for a chocolate cream, melt some chocolate and mix with a small amount of hot water and espresso.
• Whipped cream – a simple yet luxurious choice, whipped cream can be flavoured with anything from fruit purees to liqueurs.
• Ganache – a rich, glossy filling, ganache is made from chocolate and cream.
• Pastry cream – a traditional, thick custard,sectioned off by a layer of butter.
• Fruit – fresh fruit, such as strawberries, can be used as a filling, or cooked into a compote.

You can also flavour your cream puffs with different ingredients, such as coffee or almond, to create a unique croquembouche.

How to assemble a croquembouche

A croquembouche is a cone-shaped tower of cream puffs, often served at French weddings. Here is a step-by-step guide on how to assemble one:

Prepare the mould

Roll a large sheet of poster board or construction paper into a cone, securing it with tape. The cone should be around 18 inches high with a 6-inch base. Cover the cone with parchment paper and place it on a serving platter.

Make the caramel

Place granulated white sugar and water in a small saucepan and cook over medium-high heat. Do not stir the mixture, but swirl the pan occasionally until the caramel is light golden brown. Remove from the heat and carefully dip the tops of each cream puff into the caramel.

Assemble the cone structure

Starting at the bottom, place the cream puffs on the side of the cone, continuing to build around each layer before moving upwards. You can dip one side of the puffs in a little caramel to help them stick together. Once the whole tower is built, let the caramel cool slightly until threads form when you lift a fork out of it. Dip the fork in the caramel and quickly swirl it around the croquembouche, creating a web of caramel strands.

Finishing touches

Carefully remove the parchment paper from under the cone and serve immediately. You can decorate the croquembouche with caramel threads, candied almonds, edible flowers, or dip the cream puffs in pearl sugar for added crunch.

Storage

The croquembouche should be enjoyed the day it is assembled, as the cream puffs will lose their crunchiness over time. However, you can make the pastry cream ahead of time and store it in the fridge for up to 3 days, and the unfilled puff shells can be frozen for up to 3 months.

How to make pâte à choux

Pâte à choux, also known as cream puff pastry, is a basic French pastry recipe used to make treats like cream puffs, éclairs, profiteroles, churros, and gougères. It is made with a few simple ingredients: water, flour, butter, and eggs. The name, pâte à choux, is French for "hot dough" because the dough is cooked twice: first in a pan and then in the oven.

Ingredients:

• Water
• Butter, cut into coarse cubes
• Salt
• Flour, sifted
• Eggs, at room temperature

Method:

• Take a thick-bottomed pot and pour in the water. Add the butter and salt.
• Put the pot on the heat and let everything melt by bringing it to a boil.
• As soon as the butter has completely melted and the mixture is about to boil, pour in all the flour at once.
• Mix quickly with a hand whisk.
• Continue working the dough with a wooden spoon. When it comes away from the sides of the pan and forms a ball, it is ready. The dough must be well cooked, or the result will be too liquid.
• Now turn the dough out onto the work surface and press it well to cool it quickly.
• When the dough is lukewarm, transfer it to a glass bowl.
• Add the eggs, one at a time. Add the first egg and mix well until it has been completely absorbed.
• Proceed with the next eggs, always repeating the same procedure. You will know when to add the fifth egg because the choux pastry must be firm like custard and able to be inserted into a piping bag.
• Collect the dough in a piping bag. Cut the tip of the bag and fix the baking paper on the sides with little tufts of dough.
• Then create small tufts with the help of the piping bag. Flatten the tufts with the edge of a teaspoon, moistened with a drop of water to avoid burning them during cooking.
• Cook in a static oven at 390°F (200°C) for 25 minutes, then lower the temperature to 360°F (180°C) and continue cooking for another 5 minutes.
• When they are lightly golden, take your cream puffs out of the oven and let them cool, then stuff them as you like.

Tips for the Best Pâte à Choux:

• Choux pastry requires exact ratios to create the right texture and rise, so measure carefully.
• Room-temperature eggs incorporate more easily and help the dough reach the ideal consistency.
• Stir continuously until the dough pulls away from the sides and forms a smooth ball, which helps evaporate moisture for a better rise.
• Add one egg at a time, mixing thoroughly after each addition to ensure the dough is smooth and reaches a pipeable consistency.
• For uniform baking, pipe the dough into even mounds or shapes, and use a damp finger to smooth any peaks.
• Choux pastry is sensitive to temperature changes, so avoid opening the oven door to keep the heat consistent for a proper rise.
• Once baked, leave the pastries in the turned-off oven for a few minutes with the door slightly ajar to prevent them from collapsing.

How to decorate a croquembouche

A croquembouche is a cone-shaped tower of cream puffs bound together by caramel. It is a traditional French wedding cake and is a real show-stopper.

Prepare the cream puffs:

First, make your cream puffs, following a recipe such as the one provided by The Spruce Eats. You will need to pipe the dough into small, even circles, and smooth out any tips before baking. Allow the puffs to cool completely before filling them.

Make the filling:

The Spruce Eats also provides a recipe for vanilla pastry cream, which is the traditional filling for a croquembouche. You can fill the cream puffs by poking a small hole in the centre of each puff and using a piping bag to fill them with the pastry cream.

Prepare the cone structure:

Roll a large sheet of poster board or construction paper into a cone shape, which will serve as the base for your croquembouche. The cone should be around 18 inches high with a 6-inch base. Cover the cone with parchment paper and tape it shut.

Make the caramel:

To assemble the croquembouche, you will need to make a caramel "glue" to stick the cream puffs together. The Spruce Eats and Flour and Filigree both provide recipes for this caramel. Be very careful when handling the caramel, as it will burn your skin.

Assemble the croquembouche:

Dip the tops of each cream puff into the caramel and place them onto the cone, starting at the bottom and working upwards. You can also dip one side of the puffs in caramel to help them stick to each other. Work quickly, as the caramel will thicken and harden as it cools.

Decorate:

Once the whole tower is built, let the caramel cool slightly until threads form when you lift a fork out of it. Dip the fork into the caramel and quickly swirl it around the croquembouche to create a web of caramel strands. Repeat as many times as you like, then allow the caramel to set.

You can also decorate your croquembouche with items like candied almonds, edible flowers, spun sugar, or fresh orchids.

Enjoy your croquembouche on the day of assembly, as the cream puffs will lose their crunch over time.

Frequently asked questions