Croquembouche for Warren’s 70th Birthday, Baroque Patisserie


Turning 70th was a big deal in our office for Warren, one of the consultant who has worked in the office for many many years. To make things extra special, our office manager has ordered a Croquembouche from Baroque Patisserie. It was only a mini Croquembouche with about 30 profiteroles made in the shape of a pyramid with toffee, decorated with beautiful sugar flowers.


My first ever Croquembouche was this one, it was okay, it was way too sweet for my liking, while I am more of a savoury than sweet person, no surprise I felt that way. The cake was put to fridge in the morning before serving in the afternoon so the toffee turns very hard and almost impossible to cut through, or it was meant to be like that? The vanilla crème filled inside the profiteroles was delicious and give this subtle flavours.




Beautiful flowers decorations on the cake.

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88 George St, The Rocks
opening hrs: Mon – Fri: 08:00-22:30,  Sat: 9:00-22:30

Getting There:

Train Station: Circular Quay

Baroque | Bistro Bar Patisserie on Urbanspoon


3 Comments (+add yours?)

  1. Gaby
    Oct 31, 2012 @ 09:13:32

    I think I tried a croquembouche from Baroque a couple of years ago, it was great!


  2. Awanthi @ Sybaritic Pleasures
    Nov 21, 2012 @ 15:22:03

    That’s a gorgeous croquembouche! It’s not supposed to be refrigerated, although the toffee is supposed to set and crack pleasantly. However it’s not supposed to be so hard that it’s impossible to cut with a knife or chew without hurting yourself! 🙂


  3. Lorraine @ Not Quite Nigella
    Dec 05, 2012 @ 18:11:15

    Well done! And I find something the toffee is a bit too thick on some, especially the big ones because they need more “glue” but when it comes to eating them it’s a bit difficult 🙂


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