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Restaurants & Bars 2

Croquembouche from Citizen Cake

Melanie Wong | Jan 2, 2006 10:05 PM

My first taste in the New Year was a vanilla pastry cream-filled profiterole plucked from the croquembouche baked by Citizen Cake. Unlike others that are formed around a conical mold, this one had a core made of the tiny cream puffs. The filling was suitably luscious tucked in the eggy shells accented with just enough crackly caramel.



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