This year’s Dîner En Blanc Toronto was magical. I thoroughly enjoyed the fabulous location at Ontario Place waterfront. The live entertainment of ballet dancers and painting were classy. The DJ and band put the crowd into a festive mood. I was so happy to be a part of this experience, to share a special evening with 1400 revellers in elegant white outfits.
From last year’s experience, my friends and I decided that group of four was the optimal set up. Each of us was in charge of one course of the menu so our preparation was streamlined. Last year I made main course for my group but this year I enthusiastically volunteered to prepare dessert. I had the crazy idea to make a croquembouche from scratch and bring it to the secret event location. I am always up for a good culinary challenge.
Why my fascination with croquembouche? This traditional French dessert is typically served at big celebrations such as weddings or birthdays. The tower of caramel-glazed custard-filled cream puffs is held together solely with caramel and garnished flamboyantly with filigree of spun sugar. So what if it is complicated to make and delicate to transport? Surely I could overcome such, umm trivial, details. I wanted a croquembouche on our table and that was that.