Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table. Seeking to evoke “a meeting of wise characters coming from a fantasy world,” the ...

We love to make a croquembouche (a very classy cone-shaped display) out of our cake truffles at Milk Bar. It is so easy to assemble and it always ups the ante of any dessert spread. Our version is ...

One of my favorite desserts to make is this wonderful “cake” called a croquembouche. It was created by chef Antoine Carême in the 1700’s and is the traditional French wedding cake. This wonderful cake ...

Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...

Unlike other recipes I have seen, Pepin uses two caramel glazes on his croquembouche. One adds a layer of sweetness to each puff (this is the step that is ignored by other cooks) and the other is used ...