Project Amour Eric and Chandra's Journey to Get Married in Paris

Croquembouche

Traditional French Wedding Cake

The Croquembouche is a traditional French wedding cake.  The exact translation of the word is” crack in one’s mouth” or “crunching in one’s mouth” because of the sensation you get while eating one of the puffs. The croquembouche has been used as a celebration cake for weddings by the French nobility since the early 18th century. Each wedding guest would bring a “sweet bread” or two with them to help create a tower of cream puffs. The bride and groom would attempt to kiss over the tower.  (I hope Eric's height will compensate for me being vertically challenged)  As tradition has it, the hope was that this ceremony would grant them a prosperous life together, which in those days of course included having many children (not sure about the many part but Eric and I do plan to have children).

The cake itself consists of puffs of choux pastry filled with a vanilla crème patisserie, held together with a delicious cobweb of caramel. Although tradition calls for it to be decorated with sugared almonds, there are many ways of serving this versatile cake. They range from lacing it with spun sugar to drizzling dark or milk chocolate over the whole pyramid. As with traditional wedding cakes, during the cutting of the cake, most couples pose with a knife against the croquembouche before it is taken away for serving. Traditionally, the croquembouche is served by hitting it hard with a sword, with the bridesmaids catching the pieces in a tablecloth.  (You just have to love the fun in tradition)  Below are some examples of a croquembouche.  They range from simple to very elaborate.  Can't wait to share one with our friends and family at our reception in May.

Degustation de desserts au Miel Bon Bons

Dessert tasting at Miel Bon Bons

Today we visited an awesome Patisserie and Confiserie (pastry and confections shop) in Carrboro, NC.  Miel Bon Bons opened its doors in 2008 and their dessert creations are out of this world!  Bonnie Lau, pastry chef and owner expresses her passion for specialty desserts through exquisite designs, distinct flavors and unique textures.   Working and studying under some of the world's most renowned chefs such as;  Ewald Notter, Jacquy Pfeiffer, Colette Peters, and Ron Ben Israel, her never ending quest for discovering innovative techniques has led to extensive traveling throughout the US and Europe with a main focus in France where she studied pastry art under the M.O.F (Meilleur Ouvrier de France) at ESCF Ferrandi in Paris and the l'ecole Lenotre Paris.  Bonnie treated Eric and I to cakes and chocolates fit for a King.  We will be offerening Bonnie's creations at our reception to be scheduled for mid-May 2011.  Below are some pictures of the amazing work Bonnie produces in her great shop in Carrboro.

Artisan Chocolates created by Bonnie at Miel Bon Bons

Bonnie Lau, Owner and Pastry Chef at Miel Bon Bons