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Croquembouche -- pate a choux puffs with creamy filling, dipped in hot caramel, and stacked -- is a favorite special-occasion dessert. Decorate with royal icing, and sprinkle with sanding sugar.

Source: Martha Stewart Living, December 2009
Servings Yield


For the Pate a Choux Puffs

For the Assembly


Cook's Notes

Don't worry about making it perfect -- a homemade look is part of its charm. Use the cookie stars to hide gaps between puffs.

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How would you rate this recipe?
  • SusanRC
    20 DEC, 2011
    I tried to make the Pate a Chou with this recipe. It didn't work out well as the pastry was far to runny, and it just ran out of the piping bag. When I checked my other sources of recipes I realized that 5 eggs is too many. I made the recipe again using 3 eggs and all was well.

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