RSSFinally I got to try a croquembouche a couple days ago and it was pretty good. While scheduling my appointment I was asked what flavor I would like to taste, Grand Marnier, dark rum, or vanilla bean, all sounded good. I was only allowed to taste one since he can only make the c-bouche in one flavor. So I say ok, vanilla bean that flavor will please every palette even though I love Grand Marnier! Anyway the tasting was ten dollars for two people at four choux per person. Ok I say, I will probably be by myself so if that is ok. He can only make a certain batch he can’t just make four choux, 8 is the minimum he can make.
The day of the tasting I arrive at a really cute shop called Patisserie Philippe in San Francisco’s SoMa. Luckily there was ample metered parking in front of the place I hate looking for parking. I am warmly welcomed by an employee and ask for Philippe. He comes out very cool and not very nice or smiling. He is totally French, he says ok here it is, sit down he will bring it over and the employee will pack up the rest, tell him to come get me when your done. I say ok and sit down.
The worker asks me if I want some tea and I just want water, he brings it over and I am ready to try my first piece of croquembouche. I try to pick it up and the bottom rips off, ok… then I take a bite and it’s kind of crunchy, which I knew it would be. Croquembouche means something like crunchy in mouth or something but anyway it is spun caramel like a hard caramel candy kind of coating used to attach all of the really nice traditional cream puffs. There are also other decorations on the choux like white sugar. Four choux per person is definitely way to much. I find out later the choux is separated from the other by using scissors. That would have helped my “how the hell should I eat this?” thought during the tasting.
This cream puff is a more classic cream puff from a bakery rather then a large Beard Papa’s cream puff where they cut it in half. The choux as they are called are really yummy and remind me of cream puffs from Liliha bakery in Honolulu. The second choux is topped with sugar and that one is easier to eat and is equally good. The filling was slightly chilled and smooth and creamy. The choux are filled with vanilla filling, not just a little bit but filled to the maximum capacity before bursting. Sounds good right? I could kind of tell the whole thing may be spiced up a little bit with a different flavor, and I was kind of questioning the whole thing. I don’t know if it was because it is a very traditional no frills dessert. Like a chocolate torte or something. Like it is what it is and to change it would be ridiculous, this is the way it is made and supposed to be. Classic and simple no frills period. I am ok with this, but maybe it was because I built this whole thing up in my head to be blown away and I wasn’t. I did like it, don’t get me wrong, maybe it was because it as difficult to eat and I had a cold that I briefly tried to play off with Tylenol cold day time. I love cream puffs I should be loving this.
Anyway I asked for Philippe again and we talked from around the corner and off to the side of the store. He never sat down with me, it was almost as if, he didn’t expect me to come back or something. He told me the croquembouche’s prime time for consumption is 2.5 hours after it is made, max. Sooner if it is warm outside. So I want logistics, what time should it be delivered, who is taking it, have they driven out there before? We didn’t really talk about that stuff beside time. Then he tells me they have a nice 1930′s antique topper of a bride and groom and it was pretty cool but I didn’t want it. I declined but he will do a little plaque on the croquembouche with our names on it which is cool, he is being cool. I just felt let down I that I couldn’t finalize anything.
Long story short he told me to call three weeks before the wedding and make a deposit. I was like why?! What if you get multiple requests for cakes and such on May 30th? What would I do, he said
“do not worry I will say no. Fine call me one month before.”
Anyway I think I want a c-bouche, I just don’t know anymore, I don’t know if it’s a novelty or if it’s the fact that I can’t leave a deposit and check it off my to do list or what. My fiance liked it, everyone I know that has tried it has really liked it. Maybe it’s the whole it can’t be delivered well in advance..I don’t know.
So I don’t know about the croquembouche as of right now. Uncertainty totally sucks.
Tags: croquembouche