Croquembouche, but Extremely Lazy

This is really a video all about the lines we draw around what's too much and what's not enough. I would happily buy store-bought profiteroles and still make my own caramel (in fact, the croquembouche will look far more impressive that way), but using pre-made candies can make some beginners feel comfortable making something they'd never expect to accomplish. Here's what you need to make a small Croquembouche*:
Melt candy, butter, and cream over low heat and use it to adhere cream puffs together.

*To make a large croquembouche, buy 80 cream puffs and double the amount of caramel. Decorate the perimeter with sprigs of rosemary and pomegranate arils.

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[Motion]

The mix of “Here’s something you’ve probably never heard, and here’s an easier way to do it; while we’re at it, lemme tell you about some dunderheads who-“ is absolutely amazing

[christiananderson]

This inspires me to try more 'dramatic' recipes. I have been falling into the mindset of 'why spend so much effort on something if you're just going to eat it'. This helped give me a tangible 'why'. Thank you

[mcchareny]

People taking one channel’s message of “don’t worry if it looks nice” as permission to blast negative comments on another channel’s “here’s how to make it look nice” content is so sad.

The freedom to care less about perfecting an intimidating dish (so that you can feel comfortable even trying it) does not require you to go out and bash anyone who does want to improve those skills.

[JorgetheLuchadore]

he really put his whole croquemboussy into this one

[crabedcoin]

My family has been making a lazy croquembouche with the exact same brand ingredients for years now and I'm glad more people will be able to enjoy it

[joshdaymusiced]

I’m a huge Adam Ragusea fan, but I do think a lot of internet people have a bad habit of turning “you don’t have to make it difficult” to “you should never make it difficult.”

If you want to spend the effort, go for it. If not, don’t sweat it.

[josephdevera]

i love seeing the look on my wife's face when I show her something new I cooked, and she always makes it clear that she appreciates how the meal has been arranged with care and labour. i dont do it often due to my business with other commitments, but it's always so satisfying when I do. there's a time and place for practical food, and another time and place for pretty food.

[willdbeast]

I don't really care how my food looks, but only when it's just my food... when it's for other people I definitely do care, if I'm making something for a big dinner or for a date etc it's an entirely different story, you're not just feeding yourself nutrition you're contributing to an event

[CoryGraves]

Internet Shaquille: come for the helpful kitchen tips, stay for the manifestos on modern internet culture!

[charg]

Full guffaw at Peter North's Pole. Well done Shaq.

[arijeanz]

maybe this really isn't the space for this, but I'm so happy you put that bit in the video about your channel NOT being for people that value practical food above all. I loved watching "realistic food" channels, especially adam ragusea's (who i believe is the biggest youtube cook with this approach right kow), but the unfortunate side effect of these viewpoints is that they have spawned a wave of people who believe that food should be as efficient as possible or it's not worth making, and that presentation of a dish is an afterthought.

adam ragusea's cooking style makes sense for him, as a busy father and former laborer, but people who take his ideas and make them their entire philosophy irritate the hell out of me.

i personally really enjoy this channel because it strikes a perfect balance between practicality and presentation. i also like that you're honest about why and how you cook or do certain things, and don't expect others to adopt them by default.

[beclops]

I’m relieved you made that Peter North joke because I felt shame about what my brain thought when I heard “thick gloopy ropes” on this family/worm friendly channel

[youknowwhoitis]

Cooking tips are helpful but it's really the sass that keeps me coming back

[droctogonapus]

I used to watch YouTube videos by professional chefs who always cooked in the way a professional chef would. While it was impressive, it made cooking seem really inaccessible. I like your videos, as well as videos by a certain other cooking video creator, because you both emphasize what's important for average people to cook great food. I think that being able to get really into the technique and aesthetics can be really fun and rewarding, but for people who are hesitant to try because they are worried about screwing up, being reminded that it's not necessary is freeing.

[lilms]

For a less soggy, less massive, yet still impressively tall croquembouche, you can use an exponentially regressing formula for the stacking instead of a linear one. I personally think the ‘Eiffel tower’ look is a lot cooler than a regular cone shape.

[LylWren]

3:00 "Thick gloopy ropes dripping down the dessert's face" I caught that one b

[leileleileleile]

The other comments say it better than I could--the writing and commentary (esp in 3rd act) of this video are sharp--instead I'll compliment you on your Barkley dinnerware. It looks amazing! Congrats on the launch and surely all the hard work that went into it.

[avinashvaidyanathan]

Man at this point, I just watch your vids just for your use of language, which sounds sophisticated yet with humor, its absolutely spectacular and so natural, just a treat to watch.

I mean come on: "Croque the biggest bouche' " and " Not peter north's pole" hahaha.

You are Shakespearean in your use of English, yet are a man of culture with his pop references on point!

TY brotha for being another one of us out there, much love

[dizzylilthing]

When I make mine I make a little bullhorn out of paper in order to build them around. that way you can use less adhesive and less puffs to create the same size croquembouche.

I also like to do the laborious part and so I find that croquembouche is a really fun sculpting material and I usually deliver it shaped as a three prong cactus. You just construct each part individually around a paper cast and when they are hardened you take them out and stick them together. When you get your routine down it becomes a time intensive but effortless task

[HYPERMUSH]

I saw that green part of the video bar in the @ 3:44 ! SponsorBlock from a guy that has sponsor is so ballsy! I love every one of your videos, never quit