I awoke with a start. The clock read 3:03am. What on earth was I doing awake at this time? I had awoken with the realisation that the Daring Bakers challenge was due the day after tomorrow and having missed a couple, I didn’t want to let this one slip away too. At this early hour I could hear that the rain was already steadily pattering down and after doing a quick calculation I realised that I had all of tomorrow to make my creations so I went back to sleep hoping that the rain would stop.
When I woke the next morning at 9am I didn’t even have to open the curtains to know that it was still raining. “It will stop” I said to myself and kept saying it throughout the morning. A by product of this rain was a grey sky and I knew that come 11am if I didn’t get into it I could forget any chance of making and photographing my croquembouche. I rushed about in the kitchen and started making the pastry and the custard in the hope that the rain would let up to no avail.
Reluctantly I dragged on my jeans, pulled on my boots, donned a heavy coat, chose an umbrella and set off in the rain. The florist, where I wanted to get some roses for the croquembouche was right near the post office so I stopped in and checked on my mail. There was a gigantic package waiting for me. What a lovely surprise!
$10 later for four rose heads (the florist really saw me coming) I walked home with my enormous package and stopped to adjust the weight. I looked down and came across the most gorgeous potted flowers on the street flower pots. My second delightful surprise for the day and they were perfect for an upcoming story. I got home slightly drenched vowing the whole time that I needed to get my driver’s license as a matter of utmost urgency and finished off my croquembouche. Despite my sodden state, I was in a good mood and even the daunting task of spinning sugar wouldn’t dampen my mood. I decided to give my creation a “woodsy” or “forest” look as I felt like I had definitely gone out in the woods today. I also realised that if I hadn’t gone trotting out in this ghastly weather I would have missed out on a) my package and b) discovering these gorgeous flowers. As they say, every cloud has a silver lining!
So tell me Dear Reader, are you an optimist or a pessimist?
Rose Croquembouche
Blog-checking lines: The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
You will need approximately 10 minutes to prepare the puff pastry, 10 minutes to pipe and about 30 minutes to bake each batch. The crème patissiere should take about 10 minutes to cook and then will need to be cooled for at least 6 hours or overnight. The glazes take about 10 minutes to prepare.
Equipment required:
• several baking sheets
• parchment paper
• a whisk
• a pastry brush (for the egg wash)
• a pastry bag and tip (a plain tip or no tip is best for piping the puff pastry; you can use a plain or star tip to fill the puff pastry with the cream)
• a flat surface such as a baking sheet or cake board/stand on which to assemble your piece montée
• some of the items you may want to use to decorate your piece montée include ribbons, Jordan almonds, fresh flowers, sugar cookie cut-outs, chocolates, etc.
Ingredients:
For the Vanilla Crème Patissiere
2 cup (450 ml.) whole milk
4 Tbsp. cornstarch
12 Tbsp. (200 g.) sugar
2 large eggs
4 large egg yolks
A few drops of rose essence
4 Tbsp. (60 g.) unsalted butter
2 Tsp. Vanilla
Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking. Add in rose essence.
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.
Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs
For Egg Wash: 1 egg and pinch of salt
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
Add 1 egg. The batter will appear loose and shiny.
As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
The only photo I managed to take amidst frantic baking - for more detailed choux pastry pics see my Religieuse de la Cafe, Strawberry St Honore or Croquembouche cupcakes.
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).
Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.
Can be stored in a airtight box overnight.
Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.
Use one of these to top your choux and assemble your piece montée.
Chocolate Glaze:
8 ounces/200 g. finely chopped white chocolate (use the finest quality you can afford as the taste will be quite pronounced; I recommend semi-sweet)
Pink food colouring
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Add pink food colouring. Use the best quality chocolate you can afford. Use immediately.
Hard Caramel Glaze:
1 cup (225 g.) sugar
½ teaspoon lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.
Assembly of your Piece Montée:
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. (You may want to use toothpicks to hold them in place – see video #4 below).
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!
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107 Comments | Add your own
Lovely!!! I love the decorations. Can’t wait to post my croquembouche tomorrow!
Wow, this is absolutely gorgeous!!!
you have such a pretty imagination. I wld never have thought of making a pink butterflied dessert as gorgoeus as that.Congratulations on the challenge . I think u surpassed it.
That pièce montée is so beautiful I just love the colour and the roses are just gorgeous. Wonderful that you could get the caramel to set in the weather! Cheers from Audax in Sydney.
OMG!!!!!! I am in complete awe of this, what an absolute masterpiece. I’ve heard that these are incredibly difficult to make.
Beautifully done!
*kisses* HH
Your pièce montée is fabulous! What a delicate flavor!
Cheers,
Rosa
It is absolutely gorgeous Lorraine!! I copped out a little with my creation this month but was pleased to see that choux pastry was easier to make than I thought!!
Wow, you did all of that so quickly! Very impressive. We all bounce between glass half full and glass half empty, but it usually pays off to be positive whenever you can.
STUNNING. Absolutely STUNNING. The photography, the ingenuity, your sense of adventure.
That picture of the raindrops…is it yours? How did you get that? It just looks…freaking unrealistically amazing!
It is gorgeous. You really did a fantastic job with the challenge.
This would be a lovely edible centerpiece for a shower. Your photos are great, too. Have a fabulous day. Blessings…Mary
Oh dear, you’re early! i got a fright seeing your post in my reader, here I was thinking I had another day. I’m only making mine tomorrow (Thursday!) talk about cutting it close. Very pretty pink eclairs. Love the butterflies!
That is the most beautiful thing EVAR! Please tell me you did not eat it but sent it to a museum so it can be admired by all.
I’m lost in the whimsical beauty of all the pink.
Today is pink sweetness but not at 3.30 am? In my case, sometimes, this is the time I’m going to bed
My eyes didn’t know what to devour first on this pink mountain
– unbelievably!
Cheers,
Gera
This looks absolutely adorable Lorraine! Darings Bakers always seems to slip out of my mind until the last day
Oh L that is sooooo pretty!! What did you get in your parcel??
Oh Snap I did a rose one as well, but nowhere near as gorgeously decorated. Beautiful work its a piece of art as well as a piece montee
Optimist for sure (or at least I try!). I love the idea of a rose croquembouche – it’s so dainty. By the way – did you don a heavy coat or boat?
So pretty! Love the butterflies! What was in your big package?
Croquembouche is one of those things on my long list of stuff I want to make. Maybe it’s the spun sugar that’s scaring me off. Yours looks lovely with the butterflies!
This is gorgeous!! Like a work of art!
Beautiful! Stylish, girly, elegant… a true NQN creation! You have such great taste, the butterflies are perfect!
xxx
Awwww – how purty is that? Love it.
I am definitely an optimist although do have a few pessimistic moments thrown in.
Beautiful Lorraine!!!
MY god Lorraine, that is just stunning!! I love the butterflies on it, beautiful work!!
Definitely a masterpiece! So glad you ventured out despite the rain. I am definitely an optimist. I usually just assume everything will work out fine and usually it does.
A very very pretty little tower you have there = Almost what I had in mind when I made my profiterole “tower” =D
Thats a beautiful Croquembouche. Its very Woodsy. I love the additions of all those cute butterflies.
I’ve checked out the daring bakers but the deadlines scare me
Looks beautiful though – who do you invite over to share such a creation??
I’m definitely an optimist – even the day before my wedding when there was a order of service “crisis” that felled my stalwart Husband into fits of stress I was able to find the cheerful side of it
wow that is so pretty, my husband has always wanted me to make a Croquembouche but it scares me to death.
Great job Lorraine that really is a really sweet twist on any Croquembouche I have seen before.
I was thinking about joining Daring Bakers but wasn’t sure I had the time or the skill.
PRETTY>>>PRETTY>>>PRETTY>>>YES!!!!I’ll give you my address & you can ship it to me PLEEEEEEEASE
OK, I know that won’t work..I’ll make it myself along with the Zebra cheesecake..ah the cream cheese is calling
Lorraine this is just beautiful! I’m wondering if I could give it a whirl for my cherub’s first birthday… Thank you yet again.
Glorious, Lorraine! Absolutely beautiful and glorious. And I love serendipitous moments like that. For me, I think of how different my travels woudl have been had I not started my blog, what with all the opportunities and people it brought me. So with that, I’d say I’m an optimist, but I think I”m a bit of both, really!
Absolutely stunning!!! You did an amazing job.I love the butterfly decorations.
gorgeous, gorgeous… I love all of those butterflies..they could just flutter your blues away with that dessert. I agree with Saphire… oh my that dessert has always scared me to death… one day I will make one!
Looks gorgeous= as usual Lorraine. The woodsy feel adds a really nice touch.
That looks fantastic! Anything with roses I absolutely LOVE LOVE LOVE!
I can be either an optimist or a pessimist, depending on the day and situation. Generally an optimist (I hope).
It looks beautiful Lorraine. Did it taste good?
Ah, your croquembouche is just perfect! I enjoyed reading your post too – sorry about the rain. :/ I can sympathise. (She says listening to pattering on the window.)
Congratulations on such a beautiful creation!
Absolutely gorgeous Lorraine as always!
Just as good as the Laduree ones I have been salivating over
its beautiful lorraine
How absolutely gorgeous!!
What a stunning creation you have here Lorraine, it has such an organic look and feel to it. The spun sugar looks like gnarled vines climbing over delicious rocks
Can anyone help me here…. im literally out of words…
Master piece… thats all i can get my finger to type coz i just keep scrolling back to those lovely snaps… claps claps and more claps…
Your croquembouche looks beautiful! I love the butterflies! I am glad that you found your silver lining – it really was worth it, and your end result blooms!!
Absolutely gorgeous!!!
They are the only words i have! It is stunning! 
a stunning little piece of eye candy Lorraine!
Good Luck
chickie!!!!! you forgot to tell us what was in the package
i am still toying with the idea of making one of these. i lurve love love baking – should i join the daring bakers ? what are your thoughts ?
Wow – what a beautiful piece montee you put together. The colors and the roses are absolutely wonderful. I am very impressed!
Croquembouche is another thing on my bucket list. But, I must have those butterflies! This is so girlie, so you, so enchantingly charming.
This is absolutely stunning! Your rose version has made it particularly dreamy and girlish
I can’t wait to have my own version of croquembouche.
Aw, how pretty! I love the petals and butterflies. So girly!
optmist all the way. and I often feel like I am on my way to missing the DB challenge. I usually do it at the last minutes. great job.
That is just too divine for words.
Oh My… I want one!! I don’t have the patience to bake.. but thank you for sharing…. now I’m motivated!
Lorraine
Every time I am delighted; this is definitely kitschy but so fun;I bet Marie-antoinette would have loved it and wanted some for her boudoir at le petit trianon in Versailles. Great job dear!
I can’t believe you made this grand treat on a rainy, soggy day when you got little sleep. Gawd, if it were me, I would have just been a couch potato for the day. Thank goodness you’re a better person than me. Otherwise, I wouldn’t have this masterful tower of dainty, airy puffs to ogle.
Glad you woke up early to get this completed. It is gorgeous! Love the presentation with the butterflies!
And all by hand dearest NQN…what a feat…you need a thermomix! (I’m coming to Sydney in July if you want a demo…I don’t sell them, but can show you the ropes!)
oh always the optimist! NQN such a thing of beauty! Congrats!
Wow, that must be the prettiest croquembouche I’ve ever seen! Excellent job
Beautiful, beautiful, beautiful. Really. Well done Lorraine.
I like to think of myself as an optimist, but sometimes the universe makes it very hard to do so!
That looks stunning! I am so impressed with your decorations. Love the story behind it too.
Really, you are a talent! Gorgeous. And I love those butterflies
BEAUTIFUL
Optimist dear girl,that’s what I am, and I LOVE your pretty rose piece montee! It’s whimsical and gorgeous! WOW!!
How lovely and pretty. I am a bit of both and it depends on the situation! mwuahhaa..
i seem to seesaw between optimism and pessimism, but usually i’m somewhere in between. i guess it depends on the moon or perhaps what i’ve eaten that day.
gorgeous creation, as expected.
Goodness me! It’s the dessert that combines two of my favorite things: roses and choux puffs!
I’ve had depression for over a decade now, so it’s easy to assume that I’m a pessimist. But, if anything, I’m actually TOO optimistic for my own good.
Oh this looks scrummy – but too pretty to eat! And I thought I was the only grown woman in the world who needs to get my licence too (I had my provisional, but then let it expire when I moved overseas so now have to start again).
And i’d really love to send you a package of foody treats from London too (to say thanks for always brightening my day), so do email me your postal address.
Also re: the Daring Bakers Challenge – can anyone take part? It sounds so fun!
Briony xx
A silver lining indeed! I’m glad there was a little sunshine for you on such a dark day. Your croquembouche is absolutely stunning, Lorraine! You are so much braver in the kitchen than I am — I am so intimidated by spun sugar!
Croquembouche has to be one of my most favourite cakes and I love it in any colour. Pink is so pretty and perfect for High tea with a cup of tea, if you please
I try to be an Optimist because I realise that you only defeat yourself and give in to the situation if you are a pessimist. Plus, my mum who is the epitomy of optimism always reins me in , if I dare to stray to the darker side. lol
I love a croquembouche and have never seen a pink one – but the decoration is a bit too much window dressing for me – I think I enjoy seeing your creation more than I would do to it myself
I love your take on croquembouche, Lorraine! It’s such a beautiful presentation…very summery. I made this years ago and loved it. Everyone had such fun eating it!
Hey Lorraine, this looks like a culinary feat in and of itself. It’s really beautiful and has the forest effect you wanted-very whimsical too!
Fabulous! I love how the spun sugar, butterflies and roses make this look more than just a tower of profiteroles.
You have a selection of umbrellas to choose from? cool!
Stunning!! Really and truly over the top. I can’t believe you figured out a way to use the caramel and the chocolate glaze. I love the pink chocolate, the butterflies, the shards of caramel lace–it really looks amazing.
Rawr to winter, stealing away all the sunshine. I’m in love with this croquembouche (and all things pink).
Hmm, I’m more a pragmatist than pessimist/optimist. Is the glass half empty/full? Nope, it’s just twice the size it should be
What an original idea! I bet it tasted wonderful but it’s almost too pretty to eat – almost.
Definitely an optimist for the most part anyway
Your croquembouche is gorgeous. Love, love, love the pink and butterflies.
How beautiful! If there’s one thing I love, it’s cake. If there’s two things, it’s pink cake. Thanks for motivating me to be a bit more creative in the next Daring Bakers Challenge!
ohhh I am impressed! this looks fantastic
Love it! Wish I could whip together such a beautiful Piece Montee on short notice! (I did mine the last minute and it shows.) I’m partial to anything “Rose” because that was my mother’s name:)
Stunning! I absolutely love your decorations, and the color scheme is just perfect.
I try to be an optimist, but some days it just doesn’t happen.
Beautiful!
SSG xxx
pink and pretty!
i’d probably not touch that pretty croquembouche.
too pretty to eat really!
So sweet and so pretty!
It has been YEARS since I attempted a croquembouche. I remember seeing them making them on MasterChef last year and was all ‘what are they whining about, they are easy!’ and then I actually remembered all the burns that I got from the damn toffee… methinks it is time to try again, thanks for the recipe!
It’s so pretty Lorraine! Love the decorations.
Always pink and girly, always gorgeous and romantic! Stunning again, Lorraine! And I am the eternal optimist married to Mr. Doom-and-Gloom. What a pair we make!
Love that photo of the raindrops on the window. Simple yet so beautiful.
This looks so special, just beautiful, well done!
This is so gorgeous and girly! I love it!!
Pretty in pink! This is beautiful!
Your rose croquembouche is like a breath of fresh Spring air. Great artistry!
Wow. I am super-impressed with this! it’s gorgeous.
Absolutely gorgeous! Love the color, the butterflies, the flowers but, above all, I admire your perseverance!
Just absolutely stunning! I too try to find the silver lining, when possible
I know your beautiful piece must have brought a smile to your face.
Again, great job!
So sweet and romantic. I bet it was also tasted great. Congratulations!
Bloody Brilliant!! Looks just superb and I wish I had done the challenge this month but I just couldnt find the time…
This is quite the most intricate and gorgeous croquembouche I’ve seen of the challenge.
Oh..I can be such a pessimist due to some bad luck the past few years. However, seeing your beautiful rose croquembouche takes a half empty glass and makes it half full. I LOVe the color, the flowers, the butterflies..the pink spun sugar etc. You are so creative!
It will be great for valentines day no doubt!
So beautiful. Love how you think so optimistically
That’s astonishing, and that you did it so last minute makes it even more so. The butterflies are so sweet too. I missed this challenge but hope to make one for my son’s baptism next month.
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