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Making a Croquembouche
Date: 12/19/2012 Album ID: 1584526
Photos by Gordon Chibroski
Chef Mitch Gerow makes a croquembouche at his East Ender restaurant on Middle Street.
Gordon Chibroski / Staff Photographer:  On Wednesday, December 12, 2012, Chef Mitch Gerow drizzles a caramel glaze over the  croquembouche he is making at his East Ender restaurant on Middle Street.
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Gordon Chibroski / Staff Photographer:  On Wednesday, December 12, 2012, Chef Mitch Gerow injects the cream puffs with flavored filling that will be used to make a croquembouche at his East Ender restaurant on Middle Street.
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Gordon Chibroski / Staff Photographer:  On Wednesday, December 12, 2012, Chef  Mitch Gerow makes a croquembouche at his East Ender restaurant on Middle Street. This is the finished product, complete with  a crunchy caramel drizzle. dried lavender flowers and pine sprigs.
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Gordon Chibroski / Staff Photographer:  On Wednesday, December 12, 2012, with the ingredients ready Chef  Mitch Gerow checks his recipe book one more time as he makes a croquembouche at his East Ender restaurant on Middle Street. Ingredients include eggs, water, butter, sugar and a flour mixture.
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Gordon Chibroski / Staff Photographer:  On Wednesday, December 12, 2012, Chef  Mitch Gerow adds butter to the mixture as he makes a croquembouche at his East Ender restaurant on Middle Street.
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Gordon Chibroski / Staff Photographer:  On Thursday, December 13, 2012, a three-foot Croquembouch was made by Whole foods Market Bakery Production Supervisor Tiffany White and will be displayed in their bakery display secton next to the assortmant of cream puffs, according to Barbara Culino, Marketing Director. It is built from vanilla cream filled cream puffs, garnished with sugared rasberries and strawberries and drizzled with spun sugar.
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