Name: Croquembouche
Yield: Serves 20
Cuisine: French
Ingredients: 12 egg yolks; 15 g caster sugar; 8-9 eggs; 300 g plain flour; 1 egg; 90 ml liqueur of your choice; 2 kg nougatine; 1 tbsp lemon juice; 300 g glucose; 1 egg white; 1.5 litres milk infused with 1 vanilla pod; 200 g unsalted butter, softened; 1 kg caster sugar; 300 g caster sugar; 500 ml water; 200 g unsalted butter; Nibbed sugar, to decorate; 10 g salt; Pinch of salt; 1 egg yolk; 200 ml water; 100 g cornflour; 100 g plain flour; 250 g icing sugar

Traditionally prepared for weddings in France, this spectacular confection consists of tiers of choux buns filled with an enriched crème pâtissière and embellished with caramel. Croquembouche is straightforward to make; each element is prepared individually before the final assembly.

Ingredients

2 kg nougatine
Nibbed sugar, to decorate

Europe
France
Mediterranean
Vegetarian
Confectionery

Method

Make the nougatine and roll it out thinly. Using a 30-cm cake card as a guide, cut out a large disc of nougatine - this will be the base of the croquembouche; set the disc aside on the card. Using a 10-

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