Light up the Christmas table with a stunning croquembouche that everyone will still be talking about next Christmas. Preparation: you will need to make a 50cm/20in tall cone made out of cardboard ...

While the cream cools, prepare the cone that will be the main structure of your croquembouche. Using an A5 sheet, create a cone: fold one corner towards the midpoint of the opposite length (1 ...

In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French croquembouche, best shared with friends ...