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French State Dinner Dessert - 1996: Croquembouche of Apple and Cherry Sorbet

French State Dinner Dessert - 1996: Croquembouche of Apple and Cherry Sorbet

"I had been busy preparing that evening's croquembouche, a traditional French dessert with an American twist. Instead of making the pyramid of caramel-coated cream puffs familiar to every French citizen, I planned to alternate caramel puffs with rows of apple and cherry sorbet shaped like lady apples. The puffs and sorbet balls were all to be attached to a cone of green apple sorbet. Because the sorbet had to be ice cold and the cream puffs had to be at room temperature, the dessert had to be assembled just before serving... We set cream-puff swans to swim in a pool of raspberry sauce around the bases and placed spun-sugar decorations that looked like the panache of the helmets of the Republican guards at the Elysee Palace on top of each cone."

Date of Work
1996
Credit
Collection of Roland Mesnier

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