Back to courses
Croquembouche
A spectacular croquembouche made of small caramel-glazed choux, assembled on a podium and rings of nougatine with sliced almonds, enhanced with a pastillage decoration.
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
Calculating sizes and quantities for a croquembouche
Techniques covered
- Calculating nougatine quantity per person for a croquembouche
- Knowing the optimal choux size for a croquembouche
- Choosing choux filling for a croquembouche
- Storing choux
- Piping choux
- Making a panade
- Piping choux
- Baking choux pastry
- Drying choux pastry
- Fill a piping bag
- Piping with a tip
- Glazing a choux
- Making a water-based caramel
- Controlling the color of caramel
- Using a thermometer
- Removing bubbles from caramel
- Making a glucose caramel for nougatine
- Diluting caramel
- Making nougatine
- Keeping nougatine at working temperature
- Rolling out nougatine
- Cutting nougatine
- Trimming nougatine
- Storing nougatine
- Making a nougatine disc
- Making a nougatine decoration
- Making a nougatine ring
- Gluing choux with isomalt
- Assembling a choux podium
- Gluing elements with isomalt
- Assembling a croquembouche
- Assembling a choux ring
- Using a piping cornet
- Assembling pastillage pieces
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 157
- online courses
- 45
- leading Chefs
- 1 100
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays