Apricot Croquembouche

This tutorial will show you how you can easily make a profiterole tower and coat it with an apricot jam that closely resembles caramelised sugar, without the “croquembouche” (crunch in the mouth). Finally decorating the croquembouche tower with a couple bouquets of roses and a sash that wraps around the tower, Serdar Yener will guide you through the whole process with easy to follow step by step instructions.

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Another wonderful tutorial :) I will make this one day soon.

- Tracy K

Stunning! How fortunate we are to have a treasure like Chef Yener showing us the old world techniques in such a comprehensive way. I would love to have more tutorials on pastries and petit fours.

- Joyce B

Have you seen this tutorial?