|Place of origin||France|
|Main ingredients||Profiteroles, chocolate, caramel|
A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions.
A croquembouche is composed of profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache.
The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and in Antoine Beauvilliers' 1815 L'Art du Cuisinier. In Viard's encyclopedia and other early texts (e.g. Grimod de La Reynière's, Néo-physiologie du gout), it is included in lists of entremets—elaborate dishes, both savory and sweet, that were served between courses during large banquets.
In popular culture
On March 6, 2009, alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the Limca Book of Records after creating India's biggest croquembouche. It was recorded as 15 ft (4.5 m) tall.
In the November 15, 2015 episode of Last Week Tonight, aired days after the 2015 terrorist attacks in Paris, host John Oliver, in a celebration of French culture, referred to the croquembouche as a "French Freedom Tower".
On episode 3, Season 3 of Please Like Me, Arnold´s brother makes croquembouche instead of cake to celebrate his birthday. During the birthday party, when Arnold comes out as gay to their family, his dad reacts by slamming the croquembouche off the table. The episode is also named after the dessert.
- Oxford English Dictionary, 3rd edition, December 2005, s.v.
- "Tacey Rosolowski, "Dessert time"" (PDF). Archived from the original (PDF) on 2011-07-20. Retrieved 2011-02-12.
- Croquembouche Delicious Magazine
- The Chefs of Le Cordon Bleu (2012). Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes. Cengage Learning. p. 79. ISBN 978-1439057179.
- "Catering institute alumni create record". The Times of India. 6 March 2009. Retrieved 9 February 2012.
- "Vive John Oliver". The New Yorker. Retrieved 9 March 2017.