La Foto del Dia: Crocambuché 
This beauty was the certer piece of the dessert table at the Art Show in Panama City yesterday, featuring Ricardo Celma. It was prepared by Chef Modesto Moreno, head chef at the Holiday Inn Hotel Panama City.
To read complete article visit the link below at TastyDesign.org
- by Chef Melissa
- July 22, 2005
- 3:40 pm
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Comments
08.28.05 at 01:23 PM |
hola melissa, for my wedding i had a cake that was very similar to this one - it’s traditional French wedding cake, i’ve been told and we had it made at patisserie valerie here in london. it come with chocolate shavings, rather than caramel, but being a caramel (or rather cajeta) addict myself, I know i would have LOVED this cake!!!
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09.01.05 at 01:59 PM |
Johanna, believe me, it was DELICIOSO! thanks for visiting
01.13.06 at 11:22 AM |
I hope you enjoyed the profiterol wedding cake from us at Patisserie Valerie. We do make the caramel Croque en bouche, Its best with a nougartine base. From a chefs point of view I really enjoy making this cake It maybe only choux paste and st honore cream but it takes ages and the effect Is amazing. why not pop by the website and have a look at one that I made. http://www.patisserievalerie.co.uk
All the best
Neil
Head Chef (soho)
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