Croquenbusch. The dessert that's more fun to say than it is to make. This is a traditional French wedding cake as well as a celebration cake at communions and other religious events. The "croke-in-buusch" is a tower of profiteroles or puff pastries filled with a liqueur flavored pastry cream. There was a lot of dipping of profiteroles into hot caramel. The face of each ball is squared off with caramel and caramel is used to glue it all together. I didn't get any second degree burns so I consider the exercise a success.Some variations include a tower or eclairs or chocolate coated profiteroles. The base is made of nougatine which is a rich mans peanut brittle. Heat up some sugar, caramelize it and stir in almond slivers. I made sure that none of the extra nougatine was thrown away.
By the way - those flowers were made out of sugar. Go figure! giggle
