Day 76 of French pastry school involved pulling sugar and finishing the croquembouche. This pastry student makes sugar decorations for her croquembouche wedding cake.
Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...
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Making a croquembouche part 2 - nougatine
French pastry school diary, day 74! AllisonChen tackles the challenge of nougatine, a caramel and almond component for the Croquembouche. It's hot, sets quickly, and requires some serious skill!
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