I need a recipe for an April 8 wedding. I do not
know how to set up or how long before the weddding
I will need to assemble it. thank you

By jeee2 on Monday, March 20, 2000 - 03:01 pm: Edit

How many people?
You need 3 per person, 3/8th plywood for the base.
Cover with tin foil, fill all the puffs and dip in caramel, start assembling using a second batch of caramel to stick them down. Start with larger puffs at the bottom and use smaller ones as you go up. I found a blowtorch and cooling fan helped, as do a second set of hands to hold it til the sugar sets.
Have all the decorations, pulled sugar flowers or candy almonds ready, any croquant peices should be already done and finished , ready to use.
Unless you have a perfect walk-in with no humidity you have to assemble and deliver asap.
Making it is one thing, getting it there in piece is the trick. I've got one on order for June too, I'm thinking of making it in 2 parts with croquant seperator, then place the top assembly on the croquant disk when I get there.
With luck, she won't come back to place the order.
I tried to talk her out of it.

By Panini (Panini) on Monday, March 20, 2000 - 06:21 pm: Edit

I do these sometime for weddings, I always sell the costomer on dipping the puffs in chocolate, usually white. I also use a support on anything larger that 24". Chicken wire wrapped in foil coated in chocolate.cone shaped.
The chocolate is a dream and can be refrigerated!! If you can sell the on the chocolate instead of the caramel it will be the easiest money you ever made.
ps I predip the puff in choco. than assemble with chocolate. The customers will love it, its easy to get a puff, they can be filled with anything, exotic mousses etc.
for floral we use plastique,ot hardened rolled fondant.

By W.DeBord on Monday, March 20, 2000 - 06:35 pm: Edit

Try Paninis' way! I did it his way last christmas and it's sooo easy it handles better than traditional way with carmel and can be dressed up nicely. Easier for the people to eat too!
No assemble time problem because it can be done well in advance.

By Doucefrance (Doucefrance) on Tuesday, March 21, 2000 - 07:02 am: Edit

If you do the classic caramel one make sure to let your puffs dry for at least two days. Remember the filling will soften them and make it even harder to keep the work together. If you are in a humid area forget about it. When I had my bakery in Nice there was so much humidity that we often had to rebuild the whole thing after delivery, so I just stopped making croquembouche. If I had known Panini's chocolate technique I would have used that and I'm sure my customers would have loved it.
Good luck
Helene

By jeee2 on Tuesday, March 21, 2000 - 08:32 am: Edit

Helene,

The last croque I made was delivered to a hotel, the newlyweds never got to see it because the kitchen "crew" destroyed it, it was in good condition when I gave to them but they probably had no idea what it was. We gave the couple a half refund but the hotel said no. No shame.
I think I would try and sell people on the choc croque in future and maybe even make a demo for the shop window , it could probably be done with cocoa colored epoxy resin for durability.!

Cheers, Gerard

By Panini (Panini) on Tuesday, March 21, 2000 - 09:11 pm: Edit

I wonder who just comes here to browse, I would sure hate to see Martha standing behind a croque made with choco.
I did come up with it, but I'm sure its done all the time. Actually Xmas 96,last delivery of the season, delivered 24 regular Croquembouche to hotel. The yahoos put them in the walk-in. alone in the shop having a glass of wine with my wife at the end of the day when the call came in, they all collapsed. Had them on the tables for centerpieces in 21/2 hours.

By Trentthethief (Trentthethief) on Monday, March 27, 2000 - 08:14 am: Edit

Wouldn't that be awful? That evil face with the little crocodile eyes squinting out from behind your recipe? Does everyone really hate Martha or is it just my imagination?