Croquembouche or wedding cake: the dessert that makes an impression

Dessert is THE sweet moment everyone waits for — often with music and lights. French tradition or Anglo-Saxon influence? Here's how to decide (the cake).

The three main options

1. The croquembouche: the French tradition, spectacular, with its caramel crunch and nougat. Count 3 choux per person.
2. The wedding cake: the layered cake covered in fondant or icing (naked cake, semi-naked). Very photogenic and infinitely customizable.
3. The sweet buffet: macarons, tartlets, individual entremets — perfect to satisfy every taste and dietary requirement.

The right quantities

• Croquembouche: 3 choux per guest (4 if it replaces any other dessert).
• Wedding cake: about 100 to 150 g per person.
• Sweet buffet: 4 to 5 pieces per guest.

Think about allergies and diets: providing a few gluten-free or lactose-free portions has become the norm.

The tasting, a non-negotiable step

A good pastry chef always offers a tasting a few months before: try several flavors, look at their creations and discuss logistics.

• Does the cake need to be refrigerated on site? Does the venue have the equipment?
• Who handles delivery and assembly (never you!)?
• At what time will the dessert be served, and will it hold up for several hours at room temperature?

Tip: the presentation with music and sparkler fountains is arranged with the DJ and the caterer — add it to the evening schedule.

On DreamWeds, discover wedding pastry chefs in your region, their creations in photos and request your tasting quote.