We love to make a croquembouche (a very classy cone-shaped display) out of our cake truffles at Milk Bar. It is so easy to assemble and it always ups the ante of any dessert spread. Our version is ...

Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...

1. Bring cream and butter to boil in heavy large saucepan. Reduce heat; stir until butter melts. Add chocolate; whisk until smooth. Remove from heat. Whisk in sour cream, liqueur and orange peel. Pour ...

Two stars of Netflix's "Bake Squad," Ashley Holt (a former TODAY food stylist!) and Christina Tosi (the chef-owner of Milk Bar), know a thing or two about baking. So today, they're joining us to ...

These days weddings are about an expression of a couple’s individuality, and nothing is more symbolic than the culinary centrepiece – the cake. Croquembouche is the quintessential French celebration ...

This gorgeous Croquembouche is the perfect alternative to cake or cupcakes. In a large bowl, whisk together icing sugar, water and corn syrup until no lumps remain. Glaze should be thick and opaque, ...

We may not have any big celebrations happening these days, but that doesn't mean we can't get over the top with our culinary creations. This week we tackled croquembouche, a classic French tower of ...

Most other chefs use a traditional cone shape. I went with the cone, because the mechanically inclined photographer created one out of cardboard, which we then covered with parchment paper to keep the ...