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 ...

Even the crème de la crème don’t attempt this very often. It’s the culinary equivalent of a tightrope over Niagara Falls — which might explain why one of our foremost cooking stars has avoided trying ...

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 ...

On a recent trip through Quebec's Eastern Townships, I came across croquembouche on a restaurant menu: a tower of cream puffs filled with cream, curd or pastry cream, traditionally glued together with ...

1. Bring cream and butter to boil in heavy large saucepan. Reduce heat; stir until butter melts. Add chocolate; whisk until smooth. Remove from heat. Whisk in sour cream, liqueur and orange peel. Pour ...

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 ...

Light choux pastry filled with rich chocolate cream filling! Here we've got these chocolate cream puffs scaled down to individual servings and decked up like a Christmas tree. It would not only this ...

You can always use a different alcohol (or none at all) if you don’t like brandy. Be very careful when dipping the buns in the caramel — you might want to use tongs. Preheat the oven to 200C/400F/Gas ...

Preheat the oven to 180°C/350°F (fan-forced) and line a baking tray with non-stick baking paper. Make the choux puff mixture in two batches. For each batch, put the butter with 360 ml (12 oz/1½ cup) ...