Chocolate Drizzled Croquembouche Zoom

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.
Makes: Croquembouche serves 25.
Skill Level: None
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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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Dark Cocoa Candy Melts® Candy

1 pkg Dark Cocoa Candy Melts® Candy (chopped)

heavy whipping cream

1/2 cup heavy whipping cream

frozen mini cream puffs

2 pkgs frozen mini cream puffs (50-60 cream puffs)



Medium saucepan

Medium saucepan (or Microwaveable Bowl)

Cake Circle

Cake Circle

Fanci-Foil Wrap

Fanci-Foil Wrap

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Chocolate Drizzled Croquembouche is rated 4.7 out of 5 by 3.
Rated 4 out of 5 by from Super simple I was looking for a recipe like this for assembly tips. It was helpful except that it didn't include a recipe for chocolate ganache. I searched this web site for one and found it buried in the instructions for another type of desert. Please include it with these instructions.
Date published: 2016-12-24
Rated 5 out of 5 by from So EASY!! So impressive! I've done this for special celebrations at church suppers, & very often when entertaining at home. Works great in a buffet setting. I would add to the instructions provided: Melt some chocolate in a pastry bag (or a resealable plastic bag if you don't want to clean up chocolate. Snip a very small nip off the corner; you can always make it bigger, can't make it smaller), and use it for glue to hold your cream puffs secure while you build. If you pick up the frozen cream puffs at a warehouse club, there are 48 to 52 frozen cream puffs in a box, makes a generous tree. You can drizzle the chocolate ganache over the finished stack, drizzle some white chocolate over that. You'll be getting calls, not for the recipe, but for the dessert!
Date published: 2011-05-15
Rated 5 out of 5 by from This is a good idea. I am going to try it out in a Christmas outfit, decorated with green hollyleafs and red drops ore with read poinsettia.
Date published: 2010-12-03
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