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The unveiling in class of these towers of loveliness comes a close second only to the astonishing experience of eating this treat.
Light choux pastry profiteroles, filled with white chocolate and orange scented confectioners custard is held together by crisp golden caramel and topped with a cascade of Swiss couverture chocolate.
Prepare, cook and construct this spectacular croquembouche to improve your confectionary know-how. Once you know the science behind making caramel and heating sugar your journey into the world of sweet treats will be made easier. Praline, spun sugar, Italian meringue, macarons and toffees to name but a few will be within your grasp.
Light pillows of raspberry marshmallow are easy to make…it’s shaping up to be a wonderful afternoon tea with mini coffee eclairs to grace the table too.
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