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Croquembouche is a traditional French dessert, often served at weddings, baptisms, and other significant celebrations. The name "croquembouche" is derived from the French words "croque en bouche", which translate to "crunch in the mouth".

History[edit | edit source]

The history of the croquembouche dates back to the early 18th century in France. It was first mentioned in French culinary literature by Antoine Carême, a renowned French chef known as the "King of Chefs and the Chef of Kings". Carême is credited with popularizing the croquembouche and introducing it to the French aristocracy.

Preparation[edit | edit source]

A croquembouche is composed of profiteroles (small, round pastries filled with cream) piled into a cone and bound with threads of caramel. The dessert is often decorated with sugared almonds, chocolate, flowers, or ribbons. Some variations of croquembouche include a spun sugar coating or other types of decoration.

The preparation of a croquembouche involves several steps. First, the profiteroles are baked and filled with cream. Then, the caramel is prepared and used to stick the profiteroles together in a conical shape. Finally, the croquembouche is decorated according to the chef's preference.

Cultural Significance[edit | edit source]

In France, the croquembouche is often served at weddings, baptisms, and communions. It is considered a symbol of celebration and festivity. The dessert is also popular in other countries, such as Italy and Australia, where it is commonly served at special occasions.

See Also[edit | edit source]

Template:French cuisine


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Contributors: Prab R. Tumpati, MD