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.
Fine Cooking #108, December/January 2011.