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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