In advanced pastry a few weeks ago, each team of two made a croque en bouche – the traditional French wedding cake. It is a hollow tower of profiteroles (‘cream puffs’ filled with hazelnut mousseline, and dipped in chocolate. Traditionally, croque en bouche is covered in caramel instead of chocolate, but it’s a bit more harried to make because the caramel melts when hitting moisture, and that means with the moisture in the profiterole, they have to be filled, assembled, decorated AND eaten all on the same day. Chocolate, however, can be made over several days. The profiteroles are frozen, then dipped in warm chocolate – when frozen profiterole meets warm chocolate and then stuck on top of another cold profiterole, it freezes immediatly. Instant glue.
step one: bottom layer is two levels wide. Then, a third ring sits between these two, and goes up from there.