Preparation info
  • Serves


    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

We created this as a chocolate tribute to the classic French ‘croquembouche’. There is no denying that it is complex to make, but it is well worth the effort and it makes a great showpiece for a special event. It can be made over 2 days if necessary: the choux buns and pastry cream on day one and the tempered chocolate and cone on day two.