Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Next Up: A Sneak Peek at the December/January Issue of Fine Cooking

Fine Cooking #108, December/January 2011.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It’s tall, even towering. It’s made up of cream puffs, each filled with a rich and creamy ricotta pastry cream. It’s assembled to look a little like a Christmas tree and then doused with an impossibly delicious salty caramel. It may be your first experience with a croquembouche, but I can guarantee that you’ll be glad you met. It’s our glorious December/January cover, and it’s one of my favorite recipes in the issue.

Check out recipe for Salty Caramel Croquembouche with Ricotta Cream and watch the step-by-step video to learn how to assemble a croquembouche.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks