Croquembouche Cupcakes ~ Piece Monteee re-fashioned into a cupcake

Choux filled with banana pastry cream for a Croquembouche

Making a croquembouche is difficult you say? Think again – the Daring Bakers May Challenge shows you how!

Croquembouche with the Daring Bakers. Light profiteroles with coffee pastry cream within, dunked in dark chocolate,& swirled with spun sugar

The May 2010 Daring Baker’s Challenge was to make a Croquembouche–a tower of cream puffs.

Vegan Piece Montée for the May Daring Bakers challenge

Crouchembouche, May’s Daring Baker’s challenge. With spun sugar, caramel corkscrews and decorative sugar cookies.

Pate a choux filled with espresso pastry cream and “lightly glazed and drizzled” with chocolate. Haha, right, drizzled.

Piece Montée for DB

A sweet treat Croquembouche with pistachio rosewater pastry cream

Croquembouche – perfect for your special occasion

Daing Baker’s Challenge – Croquembouche!

My first ever Daring Baker’s Challenge – Piece Montee’

filled gluten-free choux pastry puffs with acres of spun sugar strands

caramel apple suet puddings coated in a shiny toffee coating

Stacked enchiladas for the Daring Cooks challenge

These beautiful tomatillos are getting ready for a date with some hot, New Mexico green chiles. Enchiladas for the Daring Cooks!

Tons of spring veggies like asparagus and three kinds of peas makes this salad delicious and very healthy

Mini Blood Orange Pudding, Custard and Blackberry: A Delicious British Dessert! [in English and Italian]

What mysterious yet delicious food lies behind the foil veil? Hint: its a steamy story!

The Daring Bakers were put to the challenge of baking with steam to make traditional puddings. I made a dateless Sticky Toffee pudding, yum!

a gluten free jam roly-poly, traditional English suet pudding served with custard ~ a delicious winter treat