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The Croquembundt

Photo courtesy of foodlibrarian.blogspot.com

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If you’ve come across the latest issue of Fine Cooking, then you’ve seen our belle of the holiday ball – the Salty Caramel Croquembouche with Ricotta Cream. Since its testing days (back in early summer!) I’ve been on a croquembouche kick; I’ve been searching for more reincarnations of the classic French wedding cake in blog posts and on restaurant menus. The latest episode of The Next Iron Chef—my guilty pleasure show—was a croquembouche-palooza within the first 15 minutes, as three of the five final candidates coincidentially cobbled together their own clumsy, two-hour versions. It seems like modern croquembouches may be an upcoming dessert trend in the food world, and this one, made by The Food Librarian, takes the (bundt) cake.

Her second annual challenge, I Like Big Bundts, is a daily read of mine, and this version is brilliant. To catch up on her bundtscapades, click here. I highly recommend that you reserve an hour or two of free time beforehand, though.


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