Another foodie dream of mine came true recently as I finally got a hold of Adriano Zumbo's Croquembouche...oh well, at least the mini and very cute version of it.
The Croquembouche became famous when it came out on the first season of MasterChef Australia and it also made Adriano Zumbo known as one of Australia's best pastry chefs. He presented his Croquembouche creation at one of the challenges and since then people have been ordering Croquembouche from his patisserie.
I resigned to the fact that I will never get to taste his Croquembouche because I wouldn't really want a tall and big one. However, Adriano created a small version and made it available at The Star branch.
So finally, my foodie dream finally came true! I love the Croquembouche because I love eating profiteroles (cream puffs) and it is what the Croquembouche is made up of.
What I love about Adriano Zumbo's Croquembouche is that the cream filling is silky, smooth and not too sweet while enveloped in toffee coated choux pastry.
The Mini Croquembouche is now available at Adriano Zumbo Patisserie but if you want the big Croquembouche, you can check out the details on how to order here. You can also make them at home with the help of this recipe.
