Profiteroles tower

<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…

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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!

by Ann Reardon of How To Cook That #adrianozumbo #annreardon #crockenbush

How To Make A Profiterole Tower with Terry's Chocolate Orange and edible gold glitter. The perfect dessert for a special occasion #christmasrecipes #chocolateorange #profiteroles #profiteroletower

Jeremy Lee shares his tried-and-true recipe for a classic profiterole tower. Delicate choux puffs are baked until golden, then stuffed with confectioner’s custard and homemade. ice cream. A jug of warm chocolate sauce is served alongside. Recipe from Cooking: Simply and Well, for One or Many by Jeremy Lee (HarperCollins, £30) For a flavour twist, try white chocolate, orange and ginger profiteroles.

Create a chocolate spectacle that will see you into the New Year in style!