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Chocolate Drizzled Croquembouche

Impress your guests with a simplified version of a French favorite! Chocolate Drizzled Croquembouche builds a tower of frozen cream puffs using Candy Melt Ganache as the “glue” and as the tempting candy coating. Watch our online video.


Difficulty: Somewhat Easy


Step 1

Prepare Chocolate Ganache following recipe instructions. Cool slightly.

Step 2

Cover cake circle with foil; spread 2 tablespoons ganache onto covered circle.

Step 3

Arrange 3 cream puffs in triangle shape in center of cake circle; form a ring of about 9 cream puffs around triangle.

Step 4

Create next layer by dipping one edge of cream puffs, one at a time, into ganache; arrange in a slightly smaller ring on top of first cream puff ring.

Step 5

Place additional cream puffs to fill center of ring. Continue building remainder of tree in same fashion, creating smaller rings on each level.

Step 6

Finish with a single cream puff at the top.

Step 7

If necessary, gently heat remaining ganache to thin. Using spoon, drizzle over cream puff tree.

Step 8

Refrigerate to set; keep refrigerated until ready to serve.