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

Fine Cooking #108, December/January 2011.

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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.


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