I don’t think the weather can get much better here in Chicago. We’ve had a pretty good run of warm (but not too hot), low humidity days filled with sunshine and blue skies. I loooove summer days like this. Everyone is out and about enjoying the day and all is well with the world. In Chicago, you take advantage of days like this since cold dreary days will come soon enough and stay for like, 80% 90% of the year. :p So yes, warm weather = get out and have fun!
So on a completely unrelated note, here is a croquembouche. (Not quite the smoothest transition to another subject but I tend to be random like that. :D) A croquembouche is a traditional french dessert typically served at weddings. The french words ‘croque en bouche’ means ‘crunch in the mouth’. This dessert is made up of profiteroles (cream puffs) dipped in caramelized sugar and piled high in a cone shape. The fanciest ones I’ve seen can be several feet high so this one is a baby sized one in comparison.
The most fun part to make was the sugar sculpture on top. We used melted sugar and a sauce gun to make the different lobes and once they got hard, the pieces were joined in the middle using more melted sugar as glue. Not as much fun – dipping 100 puffs in a another solution of hot melted sugar. I was wearing gloves but still, that stuff huuuuurrrrts when it gets on your skin.
On another unrelated note – I am completely obsessed with the Olympics. I’m definitely NOT a sports nut by any measure, but when the Olympics are on, my tv is on NBC 24-7. Something about how this brings the world together gets me totally hooked!
yes, jose, i didn’t realize how much zeal you had for the olympics until last night! :P that dessert looks like something i’d love – cream puff with a sugary crunch! I WANT SOME!!!
the sugar sculpture looks cool! the sculpture makes its looks as though it is going to be a present for someone. hopefully me =) i also have been watching the olympics almost every night. it’s a bit interesting to see all the migration going on. all the ping pong players on the american team are chinese? plus michael phelps makes me want to learn how to swim.
the team relays are the ones that i get so worked up over! i’m still bummed that i haven’t seen the opening ceremonies yet. with my luck i’m going to watch it after the olympics are done!
my croquembouche is completely destroyed now. we took it apart to cut down on space since that sucker is kinda tall. was a little painful to do after all the work it took to make it, but it’s not as bad as watching some people in class throw the whole thing in the garbage as soon as they put the sugar top on. they didn’t want to bother transporting it on the train :/
Well done!
What a fantastic job you did on that dessert! I love the sculpture! I wouldn’t even want to eat it. I would just want to stare at it.
But well done. And I’ve been addicted to the Olympics, too. Just can’t see to stop watching them late at night when I can’t sleep.
well done
Thanks everyone :D
Hey Joy,
I’m planning to write a post on what I consider to be the most original August food photos. I’ll be posting the 10 photos on Culinarty (my blog) with a link back to the authors. This is actually the fourth edition of “10 Original Food Photos”. I really like your sugar sculpture and I would very much like to include this photo in my post. Would that be ok with you?
Please let me know
Hi Lore!
That’s totally cool with me. Thanks for checkin’ out my pic. :)
Thanks for agreeing to this! :)
Dear Joy
I am really impressed by your work. I am passing on your blog through Lore and simply adore your sugar skills..the sculpting work looks so neat. well done !