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 ...

Most other chefs use a traditional cone shape. I went with the cone, because the mechanically inclined photographer created one out of cardboard, which we then covered with parchment paper to keep the ...

To prepare the croquembouche, start by making the choux pastry. Cut the butter into cubes and place it in a saucepan, then ...

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

The audio version of this article is generated by AI-based technology. Mispronunciations can occur. We are working with our partners to continually review and improve the results. Croquembouche ...

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 ...

Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table. Seeking to evoke “a meeting of wise characters coming from a fantasy world,” the ...

Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...

Light choux pastry filled with rich chocolate cream filling! Here we've got these chocolate cream puffs scaled down to individual servings and decked up like a Christmas tree. It would not only this ...