Croquembouche is a French dessert, which literally means "crunch in the mouth." The dessert is a tall, cone-shaped stack of puff pastry bites, held up by a little bit of caramel allowing the beauty of ...

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 ...

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

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert ...

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 ...

There was one other major problem, which I can blame only on myself. The way Pepin makes his croquembouche, he dips the top of each puff in caramel (others leave out this step). It is much easier to ...

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

When the very first season of MasterChef Australia aired in 2009 there was one challenge that captivated my putty-like brain — Adriano Zumbo‘s croquembouche. It was tall, elegant, and ultimately, ...

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 ...