You can change the flavours, perhaps lemon curd, or just the creme chantilly as a filling, it’s really adaptable.I'm having a really weird issue only on Google Chrome and Chromium. This croquembouche is a bit of a challenge to make and you need to be careful not to burn your fingers, but you will be so pleased with the result. I would advise you to make the full recipe, even though you only need about half for the croquembouche as it’s not easy to halve the recipe – this is adapted from Edd Kimber’s book Patisserie Made Simple. I decided to make more rhubarb curd using this recipe from Vikalinka, it’s a really delicious curd and will make more than you need. I had family round for dinner about a week ago and I made a rhubarb cheesecake, which was delicious and left me with a whole pack of forced rhubarb leftover. I’ve wanted to make a croquembouche for so long, but I had no idea what flavour to make. The type of pastry is instantly recognisable from eclairs, paris brest, religieuse and profiteroles it can even be savoury as well. I love choux pastry so much, it’s such a different pastry, for starters you cook it by making a paste, which you effectively dry out in the oven, there’s no other pastry like that. There must be something about choux pastry as I made a St Honore for my blog’s 2nd birthday and I didn’t even realise this until I came to sit and write down all about my croquembouche. It is such a boost when someone takes the time to email me or comment to ask my advice, or to tell me that they have made one of my recipes. I am so lucky to have a hobby that I love and that I can share with other people, whether that’s sharing the food I make or photos and recipes so that you can create them at home. I can’t believe I have been blogging for three years! It has gone so quickly, so I must really be enjoying it, as they say time flies when you’re having fun. I have been writing Patisserie Makes Perfect for three years. A croquembouche is a great celebration cake and I have something wonderful to celebrate.
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