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 ...

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 ...

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 ...

Baking a giant croquembouche! Follow along for a sweet, satisfying ASMR baking recipe. Perfect for a bake-with-me session!

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 ...

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 ...

Even the crème de la crème don’t attempt this very often. It’s the culinary equivalent of a tightrope over Niagara Falls — which might explain why one of our foremost cooking stars has avoided trying ...

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 ...

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 ...

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 ...