Wednesday, January 21, 2009


For a parisian themed tea party, we made this show stopper croquembouche! We made about 60 cream puffs, each with a tender crust and an inner shell that was soft, moist and custardy. The cream puffs were filled with our madagascar bourbon vanilla pastry cream and "glued" together with caramel. We then spun caramel sugar around the croquembouche to give it an even more stunning presentation!

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