My sister asked me to bring a dessert for dinner I said what do you want. She said she likes creme brulee so I was like now is the time… time to make croquembouche. The piece de resistance, the final show-stopper in many a baking show, the croquembouche is as enticing as it is difficult. Its crispy carmelized sugar coating, milky-vanilla-y custard, sweet craquelin crust, and toasty choux form a beautiful cone of pastry. This was hard to make. I knew it would be, but timing was the most difficult part. It was a high-stakes endeavor to make sure the carmelized sugar didn’t burn me as I dipped while also ensuring it was hot enough to prevent too hard of a shell. These were a bit heavy on the sugar coating, making them too crunchy for my teeth, but good for a first attempt! I’d like to try again but I’m not sure for what occasion.
