These glorious pyramid of choux pastry buns remains popular French Wedding Cakes. 

Baked on the morning of your wedding the buns are cooled and then filled with freshly prepared crème pâtissière before being caramelised together in a high tower.  The pyramid often rests on a base made of edible nougatine).

The Croquembouche can then be further decorated with sugarcraft work, French almond, spun sugar or even a top ornament.

Traditionally guests break off pieces of the carmalised buns and 'crack it in the mouth' - hence croquembouche!

The Croquembouche can be eaten as dessert at your Wedding Breakfast.  We normally recommend you have at least three buns per guest in place of Wedding cake and  five for a dessert.

Please contact us for free quote and information.

Home