Pièce montée facts for kids
Illustration of a pièce montée representing a cactus, taken from Charles Ranhofer's 1894 book, The Epicurean. It was to be made of various types of nougat, including pistachio nougat to form the cactus itself.
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| Type | Decorative confectionery |
|---|---|
| Place of origin | France |
| Main ingredients | Nougat, marzipan, spun sugar |
A pièce montée (say "pyess mon-TAY") is a fancy, decorative centerpiece often seen at big parties. The name comes from French and means "assembled piece." These amazing creations are usually shaped like buildings or sculptures. They are made from sweet ingredients like nougat, marzipan, and spun sugar.
Even though they are made of food, pièces montées are mostly for looking at, not for eating. They are like edible art! Famous French chefs, such as Carême, were known for making them. Carême even said that pastry was the highest form of architecture.
Contents
What is a Pièce Montée?
A pièce montée is a tall, impressive decoration. It is often the main attraction on a dessert table. Imagine a castle or a beautiful statue made entirely of sweets! These centerpieces are carefully put together. They show off the amazing skills of the pastry chef.
Ingredients and Design
These decorative pieces use different sweet ingredients. Some common ones are:
- Nougat: A chewy candy made from sugar, honey, nuts, and egg white.
- Marzipan: A sweet paste made from ground almonds, sugar, and egg whites. It can be molded into many shapes.
- Spun sugar: Very thin threads of hardened sugar, like delicate glass. It looks a lot like cotton candy.
Chefs use these ingredients to create detailed designs. They can make tiny flowers, intricate patterns, or even whole scenes. The goal is to make something beautiful and eye-catching.
Pièce Montée vs. Croquembouche
Sometimes, the term pièce montée is used for a different dessert. This dessert is called a croquembouche. A croquembouche is also a tall, cone-shaped tower. However, it is made of small cream puffs called profiteroles. These puffs are stuck together with sticky caramel or spun sugar.
When are they eaten?
The main difference is that a croquembouche is meant to be eaten. In France, it is a traditional dessert for special events. You might see a croquembouche at weddings or baptisms. The original pièce montée, on the other hand, is mostly for decoration. It is a feast for the eyes!
