Wedding day Croque en Bouche
Well you guessed it, the bloody thing felt apart. As we tried to lift it off the mold, it just fell apart. I’m not the one to make excuses but someone put it in the fridge last night, and of course no toffee will last very long in the fridge, it becomes soft and sticky.
Anyway, I was very reassured as there was one Australian chef in the kitchen of the Fairmont Banff Springs hotel. We didn’t lose our cool and went to work, as all the rest of the chefs and pastry chefs looked on. ½ hour later the croquet en bouche was back on its stand, maybe not as big, but it was there. Australian chefs are much more resourceful than most other chefs, we don ‘t complain, we just get on with the job.
I could now go and relax at the beautiful setting of our wedding breakfast. The room was stunning, the bride exquisite, the groom very handsome, and the food delicious, what else do you want at a wedding. As a bonus my wife was the matron of honor, and she stole my show….not quite, maybe the guys talked about her, but the girls loved my croquet en bouche