Christmas day dessert idea - anyone made a croquembouche?

vicisthebest · 29 Dec 2011 at 16:41

Glaucus said:
Just for you.

By no means is it great but I'm pretty happy. If I can get it out and it stands up. Now a pro at making caramel each batch got better and better. Run out of time now, wanted to do so much more yesterday but had to fix parents comp, so didn't get home till late afternoon. Don't think I'll get time to do spun sugar, but I know I can do it know, made enough by accident.

Really want to make this again, need to master piping bag, so they are all neat and same size and smaller.[/QUOTE]

Wow it looks like it's going to be great.

Holy giant picture though, Batman!

Glaucus · 29 Dec 2011 at 16:45

Sorry on phone. Is that smaller?

I just hope it can support it's own weight.

vicisthebest · 29 Dec 2011 at 16:56

Yes that's better

Have you not got anything in the middle? Is it a hollow cone? x

Glaucus · 29 Dec 2011 at 17:03

Yeah hollow.

vicisthebest · 29 Dec 2011 at 17:08

Fingers crossed! Let me/us know how it goes! x

Glaucus · 29 Dec 2011 at 20:33

, caramels gone sticky and it's collapsed.

vicisthebest · 29 Dec 2011 at 20:49

Glaucus said:
, caramels gone sticky and it's collapsed.

Argh! Oh no! Hope it still tastes good! x

Ahleckz · 29 Dec 2011 at 21:37

Haha!

Na, unlucky pal. I'm going to make another one and make it a proper cone.

Glaucus · 30 Dec 2011 at 01:02

Yeah def something I want to make again, practice makes perfect and all that. Darn good meal anyway.

Magic_x_uk · 31 Dec 2011 at 08:14

to much caramale/sugar if it has gone sticky already. You cannot make these things to far in advance. as the air adds moisture to the sugar/caramel and turns it sticky. Same as doing any form of sugar work, has to be done very close to when you are going to serve them.

Looks good though all of you for your 1st attempts. Be proud of yourselves.