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Home Cooking

Croquembouche caramel variations

trickykid7 | Sep 29, 201604:16 AM     2

Bonjour mes amis! I'm planning on making the notorious tower of pâte a choux known as croquembouche. I've read that in order to stick the individual cream puffs together you're supposed to dip them in a simple carame. I wonder though, will the caramel turn crunchy when they dry. If this is the case, do y'all think it's possible to use a traditional caramel sauce that uses butter and cream? In my opinion it would be taster to have the creamy caramel as a binder. Any ideas?

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