Pièce montée

Pièce montée is a type of dessert often served at special occasions such as weddings, baptisms, and communions. The term is French and translates to "mounted piece" in English. It is a decorative confectionery centerpiece that is traditionally made from choux pastry and filled with crème pâtissière.

History

The pièce montée has its origins in the French tradition of grand banquets, where elaborate and artistic food displays were a central part of the event. The tradition dates back to the Middle Ages, but it was during the Renaissance period that the pièce montée became a popular feature of French banquets.

Construction

A pièce montée is typically constructed from small, individual pastries that are assembled into a large, often pyramidal, structure. The pastries are usually profiteroles (small choux pastries filled with cream), but other types of pastries can also be used. The structure is often held together with caramel or royal icing, and it may be decorated with additional elements such as flowers, ribbons, or other edible decorations.

Variations

There are many variations of the pièce montée. One of the most famous is the Croquembouche, which is a tower of profiteroles bound with threads of caramel. Another popular variation is the Macaron tower, which is made from stacked macarons. In the United States, the term "pièce montée" is often used to refer to a decorated wedding cake.

See also

• French cuisine
• Pastry
• Confectionery

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