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 ...

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 ...

Learn how to make Croquembouche, a classic French dessert made of sweet, creamy, crunchy cream puffs assembled into one show stopping tower!

We are celebrating the season with two special holiday episodes of Pastries with Paola before season two launches in the spring. First up is Paola's holiday showstopper, the Old Fashioned Doughnut ...

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 ...

There was one other major problem, which I can blame only on myself. The way Pepin makes his croquembouche, he dips the top of each puff in caramel (others leave out this step). It is much easier to ...