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How To Make A Decadent Croquembouche Tower

With Sue McMahon

Difficulty Medium

Broken Video?

Join Sue and learn the secrets behind making a beautiful croquembouche tower decorated with caramel spun sugar and fresh crystallise sugar flowers, the perfect mouthwatering centrepiece for any occasion. In this tutorial you will be guided every step of the way on how to make choux bun pastry (see recipe), make profiteroles, how to make a chocolate buttercream filling (see recipe), create caramel spun sugar (see recipe), how to prepare pretty crystallise fresh flowers: lavender, rose petals and mint leaves and and finally assemble the decorations into a stylish tower. Don't forget to download a copy of each of the recipes as a guide for best results and check out our other videos below on how to create sugar decorations and make Swiss Meringue buttercream.

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Deep Fry And Jam Thermometer

Stackable Cooling Rack

Pack Of 5 Blue Disposable Plastic Savoy Piping Bags

Large Round Open Tube No. 808

Jem Tube 232 For Filling Cupcakes & Doughnuts

Small Round Open Tube No.804

Dr Oetker Liquid Glucose

Callebaut Dark Chocolate Couverture Chips

Roll Of Greaseproof Paper

Delia's Bake-O-Glide Oblong Tin Liner

Dariol Mould

Flat Brush No.3 P45

Delia's Baking Sheet

Silverwood Croquembouche Set

knife / Spoon / Scales / Silicone Spatula / Bowls / Jug / Saucepan / Food-mixer

Fresh Crystallised Flowers - lavender / rose petals / mint leaves

Food Grade Heatproof Gloves - (source locally)

Ingredients For Choux Pastry - (see recipe in downloads)

Ingredients For Caramel Sugar - (see recipe in downloads)

Ingredients For Chocolate Buttercream Filling - (see recipe in downloads)

Kitchen Towel / Tooth Pick / Hand Whisk

Heat Source - induction / gas / electric hob

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