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.
Being a graduate of Peter Kump's Baking School, now The Institute of Culinary Education, definitely gave me an advantage in this month's challenge.
It was about a year ago that I had last made this recipe, still a new pastry student, in my still crisp uniform with my shiny new tools.
Croquembouche is the traditional wedding cake in France, a fact that I found somewhat facinating. It was interesting to imagine how couples might personalize their own croquembouche to reflect their relationship.
Somehow, the creative possibilities seem a bit more limited than the extraordinary options available for wedding cakes in America.
But upon making this complicated dessert, I quickly realized achieving a visually appealing and delicious tasting croquembouche required much patience, perfection and attention to detail.