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 “La pièce montée”, more commonly known as croquenbouche, literally translates as ‘the assembled piece’. This eye-catching cake usually takes centre stage at French weddings as well as other family events such as baptisms and communions.

Very different from a British traditional three-tier cake, it does not feature fondant icing or marzipan. Instead, it is made up of “choux à la crème” (cream puff pastries) that are arranged in a cone shape and bound by threads of caramel.

This iconic cake first appeared in Paris during the era of Napoleon Bonaparte in the early 1800s. It was created by one of France’s first celebrity chefs, Alain Carême,

The traditional “pièce montée” comprised mainly of vanilla “choux à la crème”, however a range of flavours (chocolate, praline, pistachio etc.) are more common in the modern version.

I can clearly remember watching my cousin (who was a baker) building the “pièce montée” for my communion. I was in awe; fascinated by his ability to work with boiling caramel and not burn himself! Click on the link Raymond Blanc prepares a croquenbouche to watch Raymond Blanc's master class!

As trends have changed, nougat now sometimes replaces caramel and the choux pastries are substituted for the very fashionable macaroons.

Something to suit every taste!







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