Daring Bakers do piece montée

Well, the choux pastry went fairly well, and it has to be said this tasted fantastic, but sadly there is no way our efforts could be described as a "tower" "pyramid" or anything else with any structural integrity! If everybody else's are pyrimids, i suppose you could describe it as a caern (small, celtic pile of stone burial mounds), and that's being a bit kind.



That said, i know what went wrong. Between making the choux buns, and filling them and stacking them, I had to go do other things, and in my eagerness packed them in a plastic box whilst still warm. The results? Soggy, soggy choux pastry. That said, I was very pleased with how the buns came out, being only the second time in my life i've ever made choux pastry (the first being when i was a teenager) and will definitely try this again sometime soon and post hopefully more towering results!





The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.