Thursday, May 27, 2010

Mon petit chou


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.



Vanilla and local Texas honey form a rich pastry cream center for the choux. The glaze is lime-sugar hard caramel topped with local Texas bee pollen granules.


Please bring me some bees mes choux...

4 comments:

Ruth H. said...

Wow. Amazing. I love the bee pollen granuals, and the caramel structure on top is fabulous! Thank you so much fro sharing your hard work!!

Baking Addict said...

Vanilla and honey sounds gorgeous. Beautiful croquembouche. Well done!

Jenni said...

Beautiful job! Your piece montee sounds great! I love that you used local honey.

Renata said...

Awesome decoration! Sounds delicious!