croquembouchen.

Brit.

/ˌkrɒkəmˈbuːʃ/, U.S.

/ˌkrɑkəmˈbuʃ/

Forms: 1800s–1900s croquenbouche, 1800s– croquembouche, 1900s croqueenbouche, 1900s croqu-en-bouche.

Origin: A borrowing from French. Etymons: French croque-en-bouche, croquembouche.

Etymology: < French croque-en-bouche (1845), croquembouche (1863), lit. ‘(that) crunches in the mouth’, ‘(that) is crunched in the mouth’ < croquer to bite, to crunch (see croque monsieur n.) + en in, + bouche bouche n.¹

In French cookery: a pyramid of small items of patisserie or confectionery (chiefly cream-filled choux pastries) coated in spun caramel and typically served on special occasions.

ΚΠ

1874 A. Gouffé tr. J. Gouffé Royal Bk. Pastry & Confectionery ii. i. 109 I cannot lay too much stress on the care required to prepare these croquenbouches stuck with sugar boiled to the crack, successfully.

1895 J. L. W. Thudichum Cookery xxxv. 425 There are a number of such confections, all termed croquembouche from the encrusting sugar, made with chestnuts, walnuts, ratafias; the place of the cream may be taken by a bavaroise or macedoine.

1950 E. J. Kollist Compl. Patissier i. v. 105 Oil lightly the outside of a pyramid or cylinder mould, and stick the buns together on the surface with boiled sugar... When cold, take the croquenbouche from the mould... In the same manner many other kinds of croquenbouches can be prepared, such as with walnuts.., orange.., strawberries.

1974 W. Barker Mod. Patissier xiii. 159/2 A few glacé cherries..glazed with cooked sugar can be studded around the croquembouche.

2005 Daily Mail (Nexis) 23 July (Weekend section) 80 For Madonna he made his trademark croquembouche, a wedding cake of profiteroles and caramel, which is traditionally smashed with a hammer by the bride and groom.

This is a new entry (OED Third Edition, December 2005; most recently modified version published online March 2022).

单词	croquembouche
释义	croquembouchen. Brit. /ˌkrɒkəmˈbuːʃ/, U.S. /ˌkrɑkəmˈbuʃ/ Forms: 1800s–1900s croquenbouche, 1800s– croquembouche, 1900s croqueenbouche, 1900s croqu-en-bouche. Origin: A borrowing from French. Etymons: French croque-en-bouche, croquembouche. Etymology: < French croque-en-bouche (1845), croquembouche (1863), lit. ‘(that) crunches in the mouth’, ‘(that) is crunched in the mouth’ < croquer to bite, to crunch (see croque monsieur n.) + en in, + bouche bouche n.¹ In French cookery: a pyramid of small items of patisserie or confectionery (chiefly cream-filled choux pastries) coated in spun caramel and typically served on special occasions. ΚΠ 1874 A. Gouffé tr. J. Gouffé Royal Bk. Pastry & Confectionery ii. i. 109 I cannot lay too much stress on the care required to prepare these croquenbouches stuck with sugar boiled to the crack, successfully. 1895 J. L. W. Thudichum Cookery xxxv. 425 There are a number of such confections, all termed croquembouche from the encrusting sugar, made with chestnuts, walnuts, ratafias; the place of the cream may be taken by a bavaroise or macedoine. 1950 E. J. Kollist Compl. Patissier i. v. 105 Oil lightly the outside of a pyramid or cylinder mould, and stick the buns together on the surface with boiled sugar... When cold, take the croquenbouche from the mould... In the same manner many other kinds of croquenbouches can be prepared, such as with walnuts.., orange.., strawberries. 1974 W. Barker Mod. Patissier xiii. 159/2 A few glacé cherries..glazed with cooked sugar can be studded around the croquembouche. 2005 Daily Mail (Nexis) 23 July (Weekend section) 80 For Madonna he made his trademark croquembouche, a wedding cake of profiteroles and caramel, which is traditionally smashed with a hammer by the bride and groom. This is a new entry (OED Third Edition, December 2005; most recently modified version published online March 2022). < n.1874
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