Fanci-Foil Wrap
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.
Ingredients:
- Easy-Add Dark Cocoa Candy Melts® Candy Add to shopping list Dark Cocoa Candy Melts® Candy
- 1/2 cup heavy whipping cream
- 2 pkgs frozen mini cream puffs 50-60 cream puffs
Makes:
Croquembouche serves 25.
Tools:
- Medium saucepan or Microwaveable Bowl
- Easy-Add Cake Circle Add to shopping list Cake Circle
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
Instructions:
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.
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