
Tesco Finest Croquembouche Serves 20
£15.00
£13.64/kg

Tesco Finest Croquembouche Serves 20
Ingredients
INGREDIENTS: Stabilised Cream (41%) [Cream (Milk), Dextrose, Milk Proteins, Stabiliser (Pectin), Sugar], Pasteurised Egg, Caramel Sauce (12%) [Sugar, Water, Glucose Syrup, Glucose-Fructose Syrup, Double Cream (Milk), Butter (Milk), Cornflour, Salt, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Caramelised Sugar], Chocolate Sauce (12%) [Sugar, Glucose Syrup, Water, Partially Inverted Sugar Syrup, Skimmed Milk, Cocoa Mass, Butter (Milk), Fat Reduced Cocoa Powder, Cocoa Butter, Cornflour, Salt, Emulsifier (Soya Lecithins), Flavouring, Milk Sugar], Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Rapeseed Oil, Sugar, Glucose Syrup, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Butteroil (Milk), Milk Sugar, Sucrose, Glazing Agents (Shellac, Acacia Gum), Coconut Oil, Raising Agent (Sodium Hydrogen Carbonate), Tapioca Starch, Colour (Iron Oxides and Hydroxides), Emulsifier (Soya Lecithins).
Dietary information
Allergy Information
Preparation and Usage
How to build your Finest Croquembouche
Assembly Instructions:
Easy to assemble in 20 minutes: 60 cream filled profiteroles, smooth and buttery caramel sauce, indulgent chocolate sauce, and bronze coated honeycomb pieces to decorate.
Step 1
Gently bend the gold card into a cone and clip in the tabs so it holds its shape. Slide the largest ring down the cone and clip into the adjacent slots. Repeat with the remaining rings in size order with the smallest last.
Step 2
Using the cone slide the tabs through the gold board and then use the stickers to secure the four tabs at the base of the cone to the white side of the board.
Step 3
Tear the corner of the caramel sauce sachet using tear strip and squeeze into a bowl, use a spoon to dab a little onto the bottom and one side of the profiterole and secure it to the base of the cone. Repeat the process until you have covered all the rings, making sure the profiteroles fit snugly together.
Step 4
Tear the corner of the chocolate sauce sachet using tear strip and drizzle the sauce over the croqumbouche, sprinkle the decoration over to finish.
Storage
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