tag:blogger.com,1999:blog-8787347.post4977964673839140674..comments2024-03-26T22:28:36.878+11:00Comments on Sarah Cooks: Mum's Birthday Test-Runs: CroquemboucheSarahhttp://www.blogger.com/profile/00261274546097701065noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8787347.post-56414826893261249282011-03-18T23:38:19.631+11:002011-03-18T23:38:19.631+11:00Hi Sarah. I found your blog while googling 'c...Hi Sarah. I found your blog while googling 'croquembouche in Melbourne' for my 40th birthday. You have inspired me to make my own birthday cake rather than me being disappointed in a store bought one (not to mention the cost..). Thanks.Justine Shttps://www.blogger.com/profile/02755558390684155848noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-14373893903236400202010-11-22T19:09:30.501+11:002010-11-22T19:09:30.501+11:00hi, these look gorgeous, would you be able to send...hi, these look gorgeous, would you be able to send me the Roux brothers recipe for the choux as well? Thanks!Unknownhttps://www.blogger.com/profile/16170394108704445711noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-37784999516068792752010-04-29T05:00:04.899+10:002010-04-29T05:00:04.899+10:00i made a croquembouche not to long ago and instead...i made a croquembouche not to long ago and instead of filling the little balls wit that rich strong chocolate filling i made a light and fluffy chocolate mousse to fill the with. Very tasty!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-44458450199598472462008-07-03T22:07:00.000+10:002008-07-03T22:07:00.000+10:00Sarah, those guys at Cacao have all the equipment ...Sarah, those guys at Cacao have all the equipment in the world to do their work so they have all the advantages - I think you are doing a superb job!! Spare a thought for me and my piping in having done 10 dozen in the last few days - man I am over it!!! It's true what they say about loving it until you have to do it for a living!! Vida xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-70133882813063436422008-07-03T16:06:00.001+10:002008-07-03T16:06:00.001+10:00I made one for my husband's thirtieth - I also spu...I made one for my husband's thirtieth - I also spun some of the sugar around to top it off basically you just get a fork and trail it back and forth between two handles if you can imagine that. Also at the base of the croc I put lots of ferrero rochers and other glittery choccies so it looked quite showy and glam when I dropped it off at the restaurant they asked me for my business card - so it was quite impressive!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-49138647039973103102008-07-03T16:06:00.000+10:002008-07-03T16:06:00.000+10:00Wow - the croquembouche looks amazing, good luck w...Wow - the croquembouche looks amazing, good luck when making the real thing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-85758058447970792112008-07-03T16:05:00.000+10:002008-07-03T16:05:00.000+10:00I made one for my husband's thirtieth - I also spu...I made one for my husband's thirtieth - I also spun some of the sugar around to top it off basically you just get a fork and trail it back and forth between two handles if you can imagine that. Also at the base of the croc I put lots of ferrero rochers and other glittery choccies so it looked quite showy and glam when I dropped it off at the restaurant they asked me for my business card - so it was quite impressive!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-10018211052138574882008-07-03T15:53:00.000+10:002008-07-03T15:53:00.000+10:00Anonymous - Thank-you! It took me about 5 hours i...Anonymous - Thank-you! It took me about 5 hours in total. I'm going to split up the workload for the real croquembouche though... and make it fours times the size, lol.<BR/><BR/>Thanh - Will send it sooooon<BR/><BR/>Ed - Yeah, I was having a walk around Cake Deco the other day looking at their sparklers, candles, sugar flowers etc. They have such cool stuff! Aah.. now I get it about the meringues. Whenever I make meringues or pavs, they're always a bit brown. I'll try the overnight thing and see how it goes next time.<BR/><BR/>xox SarahSarahhttps://www.blogger.com/profile/00261274546097701065noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-12296276798218048342008-07-03T11:01:00.000+10:002008-07-03T11:01:00.000+10:00A few years ago a friend had a croq cake for her w...A few years ago a friend had a croq cake for her wedding with sparklers. It was far more impressive than a normal wedding cake. I think the door ajar thing is about reducing the temperature. A lot of chefs cook at lower temperatures than you may expect. A friend who is a chef taught my mum to leave meringues in the oven overnight at the lowest temperature with the door open to get the crispiest whitest result.Ed Charleshttps://www.blogger.com/profile/00579789564673979283noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-62012901582999648942008-07-03T09:40:00.000+10:002008-07-03T09:40:00.000+10:00Sarah, if you can email me the choux recipe, I'd b...Sarah, if you can email me the choux recipe, I'd be greatful. You can email me at ieatblog[at]yahoo[dot]com.<BR/><BR/>I was thinking of the Brunetti croquembouche when I said how some shops cover them entirely in chocolate. I think your caramel one would be far superior. They sell theirs for like $70 for about 20 balls from memory. That's really expensive.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-85216447095273821232008-07-03T07:35:00.000+10:002008-07-03T07:35:00.000+10:00Loved your post Sarah, I am curious, how long did ...Loved your post Sarah, I am curious, how long did this take to make? I am sure your family appreciated all of your effort! I just found your blog and I will bookmark the URL to read of your future adventures. Happy days!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-53248501543384628752008-07-03T00:08:00.000+10:002008-07-03T00:08:00.000+10:00Wow!!! 12 comments in one day. That's huge for me...Wow!!! 12 comments in one day. That's huge for me! Yay.<BR/><BR/>F - I was thinking little red candied flowers in between the puffs. Red's my mum's favourite colour, and it will look less wedding-like.<BR/><BR/>Wes - Thanks!!! I'm guessing that you vote for chocolate puffs! Hehe.<BR/><BR/>Duncan - Thank-you! I found that the caramel actually coating the balls was deliciously crackly, whereas it was just the thick pools of caramel glue between the balls were on the hard side. :S I was happy to pick them off, but I'll try to be more careful when I do the real thing. Thanks for the oven info too.<BR/><BR/>Duncan again - Buahahah!<BR/><BR/>Agnes - Thank-you. Making choux puffs is great fun, isn't it!<BR/><BR/>Pinky - Thanks for the tip. I went to a cake decorating shop today, but could only find metal moulds. I think I'll call around a bit to see if I can find a big styrofoam one. Failing that I could make a bit cardboard one.<BR/><BR/>Thanh - Thank-you! My family and I are having lots of fun planning too. :)<BR/><BR/>I think most choux pastry recipes from a reliable source would work well. The recipe is actually quite simple, and fun to make if you've got some spare time. I can email you the Roux brothers' one if you want? It worked for me!<BR/><BR/>Re: store-bought croquembouches, it's hard to find a good one. Even the ones at Brunetti don't look great. I love their cakes in general, but their croquembouches are covered in such a thick layer of chocolate that it doesn't look like a croquembouche anymore..<BR/><BR/>Zoe - thank-you for the idea! I'm still debating chocolate or no chocolate, so the pearl sugar would be a great alternative if I'm going pure caramel.<BR/><BR/>Sandra - Werklich, ich bin berühmt in Deutschland? Das ist sehr toll! Ich kann das neue "D.S.D.K" sein. Was heisst 'K'? Köchin, naturllich! Hehehe. Dein Tante ist sehr nette.<BR/><BR/>Vida - Thank-you for the piping tip! I'll definitely do that next time. I've admired your beautiful piped icings on your cupcakes and really appreciate your advice! Hehe, I should sneak into Cacao to get a croquembouche-building demo. :D<BR/><BR/>xox SarahSarahhttps://www.blogger.com/profile/00261274546097701065noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-6366649730765218392008-07-02T19:53:00.000+10:002008-07-02T19:53:00.000+10:00P.S. as for the nipples - don't lift your piping b...P.S. as for the nipples - don't lift your piping bag on finishing - rather hold down the piping tip and let the contents seep out the sides for a more round effect then slide off to side a little rather than lift and therefore get the height and nipple... just an idea... Vida xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-35505202692687208152008-07-02T19:50:00.000+10:002008-07-02T19:50:00.000+10:00Well done Sarah... I watched them do one at Cacao ...Well done Sarah... I watched them do one at Cacao and even those experts used a conical... Most spectacular I must say... Good luck with it all... Vida xVidahttps://www.blogger.com/profile/00647721974409945139noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-35974922138375325442008-07-02T18:44:00.000+10:002008-07-02T18:44:00.000+10:00I told my aunty about your birthday dinner plans a...I told my aunty about your birthday dinner plans and she couldn't believe you wanted to pull it all off yourself! I continued to tell her all your ideas and she approves! Hooray! hehe<BR/><BR/>You know what shocked me though? She said "Ah I'm sure she'll take pictures of the food, right?". Even in the far land of Germany, people know you! hahahahaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-68790905097286042532008-07-02T17:55:00.000+10:002008-07-02T17:55:00.000+10:00Hi Sarah,At a patisserie i used to work in they wo...Hi Sarah,<BR/><BR/>At a patisserie i used to work in they would roll half their choux puffs (already dipped in caramel) in pearl or hail sugar. Might be nice if you can find some and you want to get a nice spiral pattern going without using chocolate.<BR/><BR/>Good Luck!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-85498552467604402512008-07-02T15:46:00.000+10:002008-07-02T15:46:00.000+10:00Oh, I just Googled creme pastissiere and it's call...Oh, I just Googled creme pastissiere and it's called pastry cream. It never clicked that those are the same thing, duh. Anyway, I've made a pastry cream before, so I can do that part. I just need to find a good choux pastry recipe.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-31854733383555463642008-07-02T15:43:00.000+10:002008-07-02T15:43:00.000+10:00Great post Sarah. I like this series you're doing ...Great post Sarah. I like this series you're doing on your mum's birthday party. I feel like I'm part of the preparation team and it's very exciting to see your experimentation.<BR/><BR/>Profiteroles is something that's on my list to make for a while now, but I'm a bit scared to make them. They seem really hard to make so usually I take the easy option of making the Supermarket boxed ones, but those don't taste as good. I'm worried about the choux pastry part. Can you point me to a good choux pasty and creme patissiere recipe? I know I can google them, but I don't know which ones will work and importantly, which one taste good.<BR/><BR/>The croquembouche looks great. I've seen them at many cake shops too, and they're unbelievably expensive. In fact, they're not even as good as yours as most forgo the caramel and just use chocolate completely, which is easier to do.thanh7580https://www.blogger.com/profile/12101572834580539226noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-44082669491717148352008-07-02T15:38:00.000+10:002008-07-02T15:38:00.000+10:00Looks great! I would use one of those styrofoam co...Looks great! I would use one of those styrofoam cone bases you get at the cooking supply shop. That way you can build a nice spirally croque and plus you don't get any squashed ones at the bottom of the pile!Pinkyhttps://www.blogger.com/profile/11731123705750204700noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-1511196454216743402008-07-02T13:45:00.000+10:002008-07-02T13:45:00.000+10:00Oooh! I've made choux puffs before and have consi...Oooh! I've made choux puffs before and have considered making a croquembouche but to tell you the truth, I'm just too lazy. :) Looking forward to seeing the final version!Agneshttps://www.blogger.com/profile/02682199058521082342noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-87598769472982956012008-07-02T13:42:00.000+10:002008-07-02T13:42:00.000+10:00Oh and I meant to say you sure like playing with t...Oh and I meant to say you sure like playing with those balls don't you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-37249194704189145272008-07-02T13:39:00.000+10:002008-07-02T13:39:00.000+10:00This is a great pictorial guide, Sarah. And sounds...This is a great pictorial guide, Sarah. And sounds like a fair bit of fun too:) I'm wondering if the caramel needs to be that hard? I know it should be very hard if you're going to, say, do strands of sugar around a croquembouche, but if it's intended to be bitten into, maybe a softer caramel is easier? Dunno.<BR/><BR/>Oven ajar: It can be to rapidly drop the temperature above the baked goods (eg, to stop burning/browning on top while still giving lift from the bottom), or to reduce humidity in the oven. There might be other reasons too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8787347.post-64394408270789713822008-07-02T13:26:00.000+10:002008-07-02T13:26:00.000+10:00Mmm that looks impressive and delicious Sarah. I'm...Mmm that looks impressive and delicious Sarah. I'm sure it will make an excellent birthday cake.Weshttps://www.blogger.com/profile/16413856852818480120noreply@blogger.comtag:blogger.com,1999:blog-8787347.post-14696090664322345262008-07-02T12:13:00.000+10:002008-07-02T12:13:00.000+10:00wow! your very own croquembouche! the finished pro...wow! your very own croquembouche! the finished product will be spectacular! The French often put little things in between the choux puffs like almonds and candied flowers but I think that could look too wedding-like. Your mirrored caramel looks so good! FAnonymousnoreply@blogger.com