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Patisserie Delights in Normandy

Published on April 14, 2015 by Chris Robinson

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.

#normandy #croquembouche #patisserie #gateau #cake

 

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Meet The Author
Until 2014 I worked in central London as a marketeer for a membership organization. Years of watching property renovation programmes on TV sparked a dream to do this in France having studied French and worked there previously. I left my job and completed the sale of my house on the same day (a stroke of luck rather than good planning) and headed off to Normandy. I undertook a barn renovation project managing the artisans’ workload. The result is a 3 bedroom gite which I now market all year providing me with endless opportunities to increase my skills and knowledge.
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