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loves2cook4six

Croque en bouche - any one made one? Tips?

loves2cook4six
10 years ago

I have an order for a croque en bouche for a 50th birthday Party. Fortunately the client is not too fussy.

I've never done one of these before so looking for any advice on assembly, working with caramel/toffee etc and recipes.

I've spent hours online and there is tons of info out there. What I found most interesting was subbing 30% of the sugar by weight with glucose to prolong the working time. Has anyone done this?

I will start making it a couple days before but as assembly is a "day of" thing I can't afford to make mistakes. I do have a mold as one requirement was no inner cone.

And what would I do with it, if I made a practice run? A little too fancy to drop off at the local fire station which is where all my other practice runs end up :)

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