ORANGE-ANISE CROQUEMBOUCHE
WITH WHITE CHOCOLATEThe classic croquembouche—a decadent tower of cream-filled choux pastry
pus encased in ribbons of hard caramel— is showing up on menus once
again. At Georgia James in Houston, pastry chef Victoria Dearmond’s ver-
sion oers fresh, bright flavor with orange- and anise-infused cream. For an
at-home version of the masterpiece, Dearmond swaps the spun sugar for a
white chocolate drizzle. Gold luster dust provides the shimmer and shine. It’s
the seriously dramatic dessert every holiday table needs.
PASTRY
TIP
Build the tower in
layers, setting the cream
puffs on freshly dipped
white chocolate to
secure the
shape.