Croquembouche Mould

This Croquembouche Mould is a completely new concept, bringing this wonderfully spectacular dessert to a whole new market. Known either as a Croquembouche (crunch in the mouth) or pièce montée (mounted piece) this tantalising creation involves an assembly of profiteroles stuck together with chocolate, caramel or spun sugar into an elegant conical shape. Traditionally served at parties celebrating weddings and baptisms in France, recent TV exposure has created a huge surge of interest in the UK. The unique Silverwood Croquembouche Set offers the first real alternative to either cobbling together a suitable cone from cardboard and paper clips, or spending a small fortune on a professional stainless steel mould. The set comes with three components: Flexible cone, top cap and dual-purpose base. The cone is simply formed and locked in place using the in-built tongue and groove tabs (middle picture). Place the cone over the base and top-off with the cap as in the final picture. When assembled, the overall height of the mould is approximately 30cm. The profiteroles are simply built up in rows of decreasing diameter on the outside of the cone, using chocolate or caramel to stick them in place. If you only stick the profiteroles to each other (not to the mould), and if you are feeling brave, you should be able to lift them off once they are set and have a free-standing Croquembouche. Alternatively, serve with the mould in place. The croquembouche set allows you to make either a small tower or a larger one for parties (full instructions are included in the pack). Small Croquembouche: uses 30-40 profiteroles, serves 6. Large Croquembouche: uses 70-80 profiteroles, serves 12. If handled carefully, then cleaned and put away in a box after use

Latest products for Price Comparison

Further categories