I was asked to create a centerpiece for a friend's wedding reception. She wants me to recreate a thing she saw on vacation in Europe - it was a pyramid of individual cream puffs fillled with creme anglais and the the whole thing topped with a kind of hard frame of spun sugar - I have no problem with the choux paste for the cream puffs or with the creme anglais but I am not a sugar artist and cannot find a recipe for the sugar to pour over the whole. Any help would be appreciated.
Need Help- Need to make a cream puff pyramid covered in spun sugar?
- Thread starter wispy
- Start date