Tallest croquembouche
- Who
- Penang Mutiara Beach Resort
- What
- 4.1 metre(s)
- Where
- Malaysia (Penang,)
- When
- 16 August 1998
On August 16, 1998 at Penang Mutiara Beach Resort, Malaysia, 20 chefs completed construction of a croquembouche 4.1m 13ft 6in tall.
The perimeter of the base measured 6.2m 20ft 4in. Made from more than 120,000 choux pastries, the cone-shaped structure took one week to make, bake and assemble.
The ingredients used were 6,300 eggs, 210kg 463lb of flour, 175kg 385lb 11oz butter, 3,500 litres 6,159 pints water and 20kg 44lb sugar.
The ingredients used were 6,300 eggs, 210kg 463lb of flour, 175kg 385lb 11oz butter, 3,500 litres 6,159 pints water and 20kg 44lb sugar.