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Croquembouche: alternative shapes and methods for achieving them?

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Croquembouche: alternative shapes and methods for achieving them?

khornstein | Dec 18, 2013 06:01 AM

Hi everybody,

I'm making a croquembouche for Christmas dinner and I want to experiment with alternatives to the standard cone shape. In the past, I've free-handed the cone and have been reasonably satisfied with the way it looks. I'm now thinking about constructing my croquembouche with a metal bowl. I would oil the bowl and fill it up with cream puffs (that have been stuck together with caramel). I'm thinking that this would create a great dome shape after flipping the bowl over. Can anyone think of a reason why this would not work? The internet is full of bakers who use those super fancy (and expensive!) croquembouche cones, but I'm wondering why a metal bowl would not do basically the same thing. Thoughts?

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