Suddenly, inspiration hit me. I want to make a croquembouche, a spelt croquembouche and it needs to be a massive one made up with loads and loads of little spelt choux (pronounced ‘shoe’) balls.
Croquembouche is one of the most spectacularly decadent culinary creations in existence. It’s a celebratory sweet used in French cuisine at special occasions, comprising choux pastry balls into the hundreds, stuffed with cream then piled high in a cone shape and bound together with large splurges of caramel. It’s the kind of recipe that should have The Samaritans’ phone number attached, especially if you’re making it to a deadline, or for the first time, because I could easily induce some kind of nervous breakdown.
As the saying goes, there’s no use trying to run before I can walk. The first step in this adventure is to make, and become comfortable with choux pastry. Also known as…come and read more…
