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.
For the recipes, head on over to the daring kitchen and give it a try!
I really enjoyed this daring bakers challenge. I was so happy that it was something I could accomplish in just under a couple of hours too! I baked off the profiteroles, and whipped up some pastry cream in the evening, then made caramel and constructed the croquembouche the next day.
It felt like a very fancy dessert, the techniques are classic but simple and I'll definitely be trying to perfect my technique by making this again soon!
The pastry cream came together nice and quick, my only change was omitting the sugar and adding a can of dulce de leche for a delicious spin on classic pastry cream.
The really tricky part was the assembly. I dipped each pastry into the molten caramel to construct and ended up with a few little burns on my finger. Any attempt to use tools resulted in a big mess. I think maybe constructing layer by layer would result in a safer construction, and also a little less caramel, these were difficult to eat with a thick layer of caramel on them!
Thanks so much for the challenge, I will definitely be revisiting this one!
If anyone has any advice for playing with spun sugar, I'd love to hear about it!