I once got a 3 foot tall croquembouche out of my house, into my station wagon, across town and into the party WITHOUT letting the giant golden retriever knock it over. Read more

I don’t watch that, but I’m guessing yeah :)
Wouldn’t really be anything great about a baker that can’t guesstimate his portions and cooking time.

I’d assume for this to be a real challenge that the recipes are something along the lines of “Make *this thing*, in less than *this amount of time* without using *these… Read more

So I decided to look up recipes. My favorite one gushes over how it looks fancy but is “made with ingredients most people already have on hand.” Then calls for 30 eggs, 6 cups of milk, and two vanilla beans. Read more

No, but you need a series of soft foam rings of varying inner diameters to keep the layers stable Read more

Hey, I have a black, satin-lined velvet opera cape, with hood - and I live in Florida and never go to the opera. So, probably.  Read more

Are you saying there is people in this world that don’t own a top hat ?
Why ? how do they continue living ? Can they even go out in public ?? Read more

For a stovepipe hat - or if you’re a witch! ;) Read more

there actually is, but it’s the baker’s recipe. Not the handholding noob one ^^
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I’m french, I’m a baker, I’m never doing this ^^
Kudos and props to any and everyone that does, it is fantastic, but the ratio of work put in VS deliciousness is off for me. Too hard to make, way too hard to present. I just make eclairs. It’s exactly the same, except it’s one long choux per person instead of like 6-8… Read more

nah, you just use a hat box :) Read more

If you’re gonna go that way, use rice crispy treats as the internal form. At least they’re far more tasty than gum paste or bread once the croques start running out.  Read more

One of my favorite cooking videos is about croquembouche. When Julia notes Martha’s is so much prettier, she deftly replies, “Yours is the country-style!” In other words - it’s croquembouche, it’s a pain in the ass to assemble, but are you going to complain if someone makes one that’s not a glorious pyramid? It’s… Read more

TIL it’s not spelled “crokenbush” Read more

Great article! My 2020 resolution is to make one of these:

When I bake, it’s kind of like therapy Read more

The bakers on Food Network’s “Holiday Baking Championship” are sometimes challenged to make a croquembouche, and the results can range from beautiful to hilarious to just plain sad, but you can learn a lot just from watching. Read more

I was terribly intimidated by choux, but like souffle, trying it on a small scale was the best idea ever. I made a batch of cheese choux puffs. It wasn’t hard at all. The dozen or so puffs came out great, and disappeared moments later. I only had myself to blame... Read more

Why, it’s almost as if the point of the piece was to establish a charmingly quirky personal brand, rather than convey any useful information... Read more

You can also cheat and buy the Delizza frozen cream puffs and stack those up; I saw that a few years in a row at a work party and they were always a big hit Read more

Wait, is there no recipe? Read more