Tuesday, November 23, 2010

Croquembouche - Croque en Bouche (Engl) (IT)

How to make a croquembouche from three base recipes - choux pastry, pastry crème and basic toffee. A step by step guide to assembling this fabulous sweet creation. Presented by Victoria Hansen.

Basic Pastry Crème or Crème Pâtissière (Engl)

Pastry Crème is a staple in pastry kitchens, used to fill cakes, cream puffs, éclairs, Napoleons, tarts, and other pastries.

Choux Pastry Recipe (Engl)

Basic Toffe - Caramel (Engl)

Toffee is a confection made by boiling sugar and water till it caramelises and hardens.

Pasta Choux (IT)

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