These cakes are a variation of the French dessert called croquembouche. The name comes from the French phrase croque en bouche which means something that crunches in the mouth. The dessert is made with choux buns piled into a cone and bound with threads of caramel. Traditionally they are served at weddings, baptisms and first communions in France and Italy.
This smaller cake version was made of a base of filo/flaky pastry with a raspberry coulis filling. Choux buns, caramel and cream were then piled on top. Yummy as they were, they were too big for these taste tasters to finish!
Photo and post by Chris of Gavray Gites.
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