DeBoer Food Importers. Largest Holland Importer.

Cream Puffs

Croquembouche

Prepare a styrofoam cone by spreading with royal icing or buttercream

Step 1

Place frozen cream puffs on a tray lined with a cooling rack. Using a wisk, quickly drizzle chocolate fondant onto pastries. Return cream puffs to freezer if necessary.

Note: DO NOT allow cream puffs to thaw completely

Step 2

Insert Wooden skewers in the top and side of cone to support the cone as you work. Insert a toothpick into base of cone and put a cream puff on top of it with the iced side facing outward. Repeat step, starting all around base area and building upward until you reach the top of the cone.

Step 3

At this point you may store the croquembouche in the freezer until needed if the puffs have not thawed. To prepare for use/sale, sprinkle with powdered sugar, then transfer the cone to serving tray, using the skewers and spatula

Step 4

Decorate the croquembouche with seasonal greens, festive ribbons and ornaments.

Note: Croquembouche can be kept frozen indefinitely. If thawed, place in refrigerated cooler for up to 72 hours

Step 5

Variations

Substitute plain fondant or caramel for the chocolate fondant, or omit the fondant (step2) and simply use powdered sugar.

Amounts

For a 13" cone you will need approximately 72 puffs.

For an 8" cone you will need approximately 36 puffs.

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