Phew, I made it. A seemingly simple tower of cream puffs or a croquembouche, if you're fancy, almost stymed my attempts at participating in this month's Daring Baker's Challenge. But I triumphed, and I learned how to make a pate a choux, an eggy dough that can be used for dumplings and gougeres or cheese puffs. Yes, please!
So not the highest tower of cream puffs ever, but we're just lucky it happened at all, k? If you want to see a better representation of this dessert, check out the other Daring Bakers or simply Google image search croquembouche. Either the French have a lot of time on their hands or they're just really good at cranking out intricately decorated towers of cream puffs.
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.