1. Alyssa D. {Suitcases & Sweets}

    Your croquembouche looks gorgeous! Very impressed with your caramel cage — worth the perseverance. 🙂

  2. It’s Beeeeauuuuutiful, Carrie! I remember the first time I tried DL’s dry caramel technique. HOLY SCHMOLY! I had this gigantic clump of golden goo on the bottom of my pan where the sugar seized instead of dissolving. Let me tell you that crunchy caramel just doesn’t go well with teeth 😉

    • Hehe–at least I’m not the only one! I did try to melt that first attempt down again, but it didn’t go so well. I hate chucking organic sugar, but I wasn’t getting anywhere with it, so I didn’t have a choice. Once you get the hang of it, it’s not so bad.

  3. Stunning, just beautiful! I love the cage of caramel and almost want to put a little sugar bird on it! I’ll bet these tasted amazing. I don’t know if I would have the nerve to make these, the caramel scares me!

    • Thank you! Yes, they do decorate with sugar accents, but that was a little beyond my level of expertise. 😉 What’s a little scary is how not afraid of caramel I am now. One false move and it would have been a big ouch! Nothing to be afraid of!

  4. This looks wonderful!! I’m so impressed and it sound like other than the epic caramel failure the first time around, that it went pretty well. You make it all sound very manageable so I will definitely give this a try some time.

  5. Carrie! WOW! I know from experience just how challenging this can be. Getting those little buggers to sit still as you stack them is no easy task! These look awesome…you did such a great job! I’d love to try these!

  6. oh my GOODNESS. This is truly amazing. You are a pregnant woman’s worst nightmare, because there is no way my skills are ever going to produce that product! Amazing job. Love the pictures.

  7. Oh my gosh. I think that is beyond my baking level – I have enough trouble with ordinary creme puffs – but I want to try it so badly.

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