Pastry chef Paola Velez's variation on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs. The first step is to fry up a batch of the doughnut holes. They're then ...

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

Looking for the ultimate showstopper this festive season? Look no further! This croquembouche recipe is a festive take on the French patisserie classic with its mincemeat filling. Shared with us by ...

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 ...

These little choux balls stuffed with an apricot cream and piled up like a pyramid will impress at any ambassador’s party In the patisserie world, there are few things more impressive than a ...

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 ...

You can always use a different alcohol (or none at all) if you don’t like brandy. Be very careful when dipping the buns in the caramel — you might want to use tongs. Preheat the oven to 200C/400F/Gas ...

Impress your guests with this tower of cream puffs that uses chocolate as mortar. You can use homemade cream puffs or store-bought frozen ones; either way, this is sure to be a show-stopper. All you ...

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 ...

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 ...