Profiterole tower

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<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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Matt Adlard on Instagram: "Profiteroles with a crispy choux, freshly churned vanilla gelato and chocolate sauce - absolute dream combo! I used to eat these little profiterole towers growing up but I don’t ever remember them having fresh vanilla gelato in 😂 Now there is a few elements to this, but everything can be prepped really easily ahead of time, you can freeze the choux and just pop it in the oven to bring back the crispiness before you’re ready to serve. You need to serve it…

Kirsten Tibballs on Instagram: "Introducing my Croquembouche, a tower of sheer delight – available now on @savourschool online classes. Irresistibly puffed choux pastry filled with two luscious creme pâtissier flavors: zesty orange liqueur and decadent dark chocolate. Each choux is then dipped into toffee, for that extra layer of indulgence, and then assembled into a wonderous tower, finished with a golden swirl of spun sugar. Want to learn how to make my croquembouche? Head over to the li