I like to think that each of us has at least one crazy, brilliant friend who somehow makes everything seem to work out seamlessly.
Like when she recruits you into helping create her wedding cake the night before the ceremony.
Maybe that’s just me.
A couple weeks ago, I flew out to Cleveland to celebrate the marriage of one of my oldest friends. Emily (yes, there’s two of us) and I went to elementary/middle/high school together but the most hilariously memorable times were working together in a chocolatier at age 17, then thinking we could recreate the beautifully crafted truffles at home. We couldn’t. But we did make a huge mess with our sad attempts at ganache.
In the end, I kept making my sad, mishapen confections while Em went off to the Culinary Institute of America to actually focus on baking and pastry.
And here we are today.
So, ten years later, when Em told me that we’d be making and assembling a lovely wedding croquembouche when I was in town for the weekend, I didn’t really bat an eye. I would, of course, be on ganache duty…we had to fill 900 cream puffs, after all.
What I didn’t expect was a room full of friends, relatives, and bridal party in an assembly line flurry of activity – chopping pounds and pounds of chocolate, melting it for ganache, filling creampuffs, making caramel (for the glue that holds all creampuffs together in its glorious tower), and piping chocolate tuxedos onto hundreds of strawberries. With plenty of pizza and wine in the background, of course.
With all the chaos, loved ones and chocolate in one place, it was pure magic.
At least in my mind, this is everything a wedding weekend should be. Informally gathering all of your favorite people in one place and creating magnificent desserts in the process.
As you can see, though my shoddy instagram photos don’t do it justice, everything turned out beautifully.
And to think, my skills in the kitchen have improved in the last decade! Who knew?
So thank you, my dear friend and beautiful bride, for one hell of a sweet time.