Emily (deltablues) wrote in patisserie,
Emily
deltablues
patisserie

Croquembouche

Hello, group! I just joined. I'm co-hosting a party in June where I would like to serve a croquembouche. Have any of you ever made one? If it's going to be dessert for about 30 people, should I use a mold or frame for it? I will make a practice one before then but I would like whatever input you can give.

I will probably use ready-made frozen cream puffs.
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