If you want to impress all your guests over the Easter long weekend with your cooking prowess, then give this unbelievably easy Hot Cross Bun Croquembouche recipe a crack!
Our Hot Cross Bun Croquembouche looks impressive! And people will think you’ve spent hours making it (when you really haven’t!)
A traditional Croquembouche is made from choux pastry puffs that are filled with custard or chocolate that are built together with toffee – and they are a lot of work!
Our version is so much easier – use delicious fresh Hot Cross Buns and our easy toffee recipe which makes putting together the croquenbouche super easy – and it looks spectacular as an Easter Table Piece
Hot Cross Bun Croquembouche
10
servings15
minutes5
minutes220
kcal20
minutesA creative Easter dessert twist—mini hot cross buns stacked into an eye-catching croquembouche tower, held together with easy golden toffee. Easy, festive, and sure to impress.
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Ingredients
1000 gram Sugar
200 gram Liquid glucose
330 millilitre Water
6 Packets Hot Cross Buns-(assortment of flavours)
1 Free From Gluten Creamy Chocolate Cheesecake
Directions
- In a saucepan, combine the sugar and water and bring to the boil.
- Once boiling, add the glucose and cook until golden brown.
- Remove the Free From Gluten Dairy Free Chocolate Cheesecake from its packaging and place on a large platter or chopping board.
- Dip the bottom and left side of each Hot Cross Bun and place on top of the cheesecake base.
- Place the first 6 Hot Cross Buns in a circle and build each layer at a time on top of one another.
- Drizzle a spoonful of Toffee over each layer to help set the tower together and enjoy!
Hot Cross Bum Croquembouche!
Is the oven temperature 160 c convection or 160 fan