Learn how to make Croquembouche, a classic French dessert made of sweet, creamy, crunchy cream puffs assembled into one show ...

Pastry chef Paola Velez's variation on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs. The first step is to fry up a batch of the doughnut holes. They're then ...

Looking for the ultimate showstopper this festive season? Look no further! This croquembouche recipe is a festive take on the French patisserie classic with its mincemeat filling. Shared with us by ...

Unlike other recipes I have seen, Pepin uses two caramel glazes on his croquembouche. One adds a layer of sweetness to each puff (this is the step that is ignored by other cooks) and the other is used ...

First, make the choux buns. Preheat the oven to 220°C (200°C fan oven) mark 7. Put the butter and golden caster sugar in a large pan with 400ml (14fl oz) cold water. Melt gently over a low heat, then ...

1. Bring cream and butter to boil in heavy large saucepan. Reduce heat; stir until butter melts. Add chocolate; whisk until smooth. Remove from heat. Whisk in sour cream, liqueur and orange peel. Pour ...

This French choux cake makes a theatrical centrepiece for the Christmas table Croquembouche, translating as “crunch in the mouth” is a wonderful celebration cake which is impressive and theatrical, a ...

On a recent trip through Quebec's Eastern Townships, I came across croquembouche on a restaurant menu: a tower of cream puffs filled with cream, curd or pastry cream, traditionally glued together with ...

We love to make a croquembouche (a very classy cone-shaped display) out of our cake truffles at Milk Bar. It is so easy to assemble and it always ups the ante of any dessert spread. Our version is ...

These little choux balls stuffed with an apricot cream and piled up like a pyramid will impress at any ambassador’s party In the patisserie world, there are few things more impressive than a ...

You can always use a different alcohol (or none at all) if you don’t like brandy. Be very careful when dipping the buns in the caramel — you might want to use tongs. Preheat the oven to 200C/400F/Gas ...

Add Yahoo as a preferred source to see more of our stories on Google. Light choux pastry filled with rich chocolate cream filling! Here we've got these chocolate cream puffs scaled down to individual ...