Croquembouche, also known as "pièce montée," is a traditional French dessert with a rich history and is associated with special occasions and celebrations!
The term "croquembouche" is derived from the French words "croquant" (which means crunchy) and "bouche" (which means mouth), referring to the dessert's characteristic crunchy texture.
The history of the croquembouche dates back to the 18th century in France. It is believed to have been created by the French pastry chef Marie-Antoine Carême, (or simply Antoine Carême) who is often referred to as the "King of Chefs and the Chef of Kings." Carême was a prominent figure in the world of French cuisine and is known for his significant contributions & legacy to the art of pastry and confectionery.
Croquembouche is made by stacking cream-filled choux pastry puffs in a conical or tower-like shape. The choux are typically bound together with caramelized sugar, creating a sweet and crunchy shell that gives the dessert its name. It is as good as it looks!
In France, it has become a popular dessert for weddings and other special occasions. One always gets excited to be invited to such event as it is not a dessert that can be found ready to go in pastry shops.
A pièce montée definitely makes get togethers memorable for everyone!
