To prepare the croquembouche, start by making the choux pastry. Cut the butter into cubes and place it in a saucepan, then add the water, sugar (1), and salt (2). Bring everything to a boil over ...

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In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French croquembouche, best shared with friends ...

Lesson 14: Croquembouche (Choux paste cake with nougatine and caramel) An exciting new offering for all Culinary enthusiasts, join the Le Cordon Bleu Diploma students in one of the "Professional ...

Place the butter, milk and sugar in a saucepan, pour over 330ml/11½fl oz water and add a pinch of salt. Slowly bring to the boil, then lower the heat and simmer until the butter has melted. Sift ...