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S07 → N400
The Spike of Fascinating & Unexpected





SPIKE 36
→ PIÈCE MONTÉE.



© 1. Victoria and Albert Museum — Jules Gouffé, Biscuit à l'Italienne et Croquembouche d'Amandes et de Pistaches, Le Livre de Pâtisserie (1873) / 2. 3. & 4. unknown — Jules Gouffé, Three croquembouches: the apricot paste croquembouche, the génoise croquembouche, and the orange croquembouche, Le Livre de Pâtisserie (1873) / 5. & 6. Marie-Antoine Carême — A selection of ‘architectural’ desserts executed with scrupulous regard to style and detail / 7. 8. 9. Urbain Dubois — Hand-coloured drawing of an elaborate pièce montée from Cuisine Artistique / 10. 11. 12. & 13. Marie-Antoine Carême — Pièces montées, illustrations by Carême for Le Pâtissier pittoresque.

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-400A pièce montée, translating to “mounted piece” in French, is a traditional French dessert centerpiece often served at weddings and other special occasions. It typically consists of a tall, elaborate arrangement of choux pastry (cream puffs) filled with cream or custard, stacked in a pyramid or other decorative shape, and bound together with caramel or frosting. Often adorned with additional decorative elements such as spun sugar, candied fruits, chocolate, flowers, or ribbons, the pièce montée is a true work of art.

The pièce montée of Urbain Dubois, a renowned 19th-century French chef and culinary artist, represents a delightful piece of culinary history. Dubois is famous for popularising the concept of the pièce montée, which were elaborate and decorative structures made entirely of edible components showcased at grand banquets and feasts. One of the most impressive and extravagant pieces was created for the marriage of Napoleon III and Empress Eugénie in 1853. This towering masterpiece featured multiple tiers adorned with intricate sugar sculptures and spun sugar decorations, reportedly standing several feet tall.

Antonin Carême, often hailed as the “King of Chefs and the Chef of Kings”, was another legendary figure in the world of French gastronomy during the early 19th century. Renowned for his culinary creativity, elaborate presentations, and mastery of grandiose dessert creations, Carême’s pièces montées were towering confections of architectural brilliance, often resembling miniature palaces, temples, or fantastical structures. One of Carême’s most famous pièces montées was created for the Prince Regent of England, later King George IV, in 1815. Known as the “Russian Palace”, this monumental construction featured intricate sugar sculptures and elaborate architectural details, cementing Carême’s legacy as a master of the art.

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