Croquembouche must be made on the day it is to be eaten, we do not recommend transport times of more than 4 hours. Your croquembouche will be delivered to your venue just before it is needed.For transport times of more than 4 hours we can arrange for a chef to come to you to make the croquembouche on site. Please call or email for a quote, which will include costs and time for travelling. Depending on availability we are happy to travel overseas.

Always made on the day of the event, the croquembouche relies on the correct balance of caramel to hold it together yet allow it to be dismantled. As it is freshly made, refrigeration is not required but it must be kept away from humidity or steam. Left overs, if any, should be eaten!

High humidity softens the caramel making the croquembouche easy to pull apart. This occurs naturally in marquees, but otherwise a steamy kitchen is ideal. Serve three choux balls per guest as dessert, with a chocolate or caramel sauce, or one choux ball as wedding cake.