So, you’ve decided to try your hand at making a French wedding cake. Well, I say “chapeau bas” to you! Earlier this week I talked about how serving a croquembouche is a great way to incorporate a touch of La Belle France into your French- or Parisian-themed wedding reception. The last video showed you an easy way to make pâte a choux- the puff pastry balls that make up half of your cake. This entry will tell you how to fill them.
The choux of a croquembouche are filled with a light, delicious cream- either plain vanilla, or any number of flavors like chocolate, Grand Marnier, Fleur d’Oranger, Rum, or my favorite- rose. When you order a croquembouche from a French patisserie like Ladurée, you typically are given a choice of 2 - 3 flavors of choux, depending on the size of your cake. As each guest will receive 3 or 4 choux in a serving, you really don’t want to choose any more than that, otherwise the mixture of flavors could be a bit overwhelming. Here is a recipe for making a basic pastry cream, which can then be piped into the choux once they’ve cooled off:
Up next? How to put it all together to wow your guests with a fabulous French croquembouche wedding cake.
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