Croquenbuche christmas

Wow your holiday crowd with a traditional croquembouche from Food Network Magazine. It's the ultimate festive dessert, and it's easier than it looks!

Turn the classic French croquembouche into a cream-puff Christmas tree with a green glaze, colorful sprinkles and a sugar cookie star.

A croquembouche is a show-stopper type of dessert. It’s a tower of cream puffs, glued together with caramel sauce and is absolutely stunning, not to mention delicious. I opted to use premade cream puffs because honestly, you can get some pretty dang good store-bought ones so why the heck not?

A showstopping croquembouche for a wedding or special occasion is not that difficult to make. Carefully follow this recipe, and you'll be rewarded with a delicious tower of cream puffs!

A croquembouche (kroke-em-boosh) is a tower of profiteroles (cream puffs) stuck together with a thin layer of crisp caramel, which gives the dessert its name, “crocque em bouche” or “crunches in the mouth.” This dramatic pile of puffs is typically served at weddings, but I’ve taken liberties and find it a worthy dessert for any big occasion.

Print Croquembouche Author: The Taste Edit Ingredients Cream Puffs Make 5 batches of cream puffs (see here) Pastry Cream 5 egg yolks 1 cup sugar 3 T cornstarch 2 milk 1 T butter 1 vanilla bean, slit and squeezed out (or use vanilla paste) 2 T rum Caramel 5 cups sugar 1⅓ cups water Instructions

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A towering masterpiece of caramel-covered cream puffs surrounded by golden threads of spun sugar, the croquembouche is the celebration cake of France.

Stunning white and dark chocolate croquembouche with physalis fruits.

<p>Popular in France for weddings and other festive occasions, a croquembouche—a dramatic tower of cream puffs that are stuffed with pastry cream, held together with caramel and wrapped in spun sugar—also makes a showstopping centerpiece for your holiday table. And, although the recipe may seem complex, the cream puffs can be made up to a few weeks in advance and stored in the freezer, and the pastry cream can be made up to 3 days in advance. However, you should assemble the dessert no more…