Hot Cross Bun Croquembouche
Try this decadent Croquembouche with cinnamon cream filling and spun toffee topping, featuring our favourite Apple & Cinnamon Hot Cross Buns.
12 Bakers Delight Apple & Cinnamon Hot Cross Buns
600ml thickened cream
¼ cup brown sugar
1 tsp ground cinnamon
Silver cachous to decorate
1 cup caster sugar
Combine cream, brown sugar and cinnamon in a large bowl and using electric beaters or a whisk, whip the cream until firm peaks are reached. Transfer cream mixture to a piping bag
Using a small sharp knife create a small opening in the bottom of each Hot Cross Bun
Push the tip of the piping bag into the opening of each Hot Cross Bun and fill with as much cream that you can without it spilling out
Stack the Hot Cross Buns into a tower on a serving plate
Before making the toffee, it’s important to note it is extremely hot so caution must be taken.
To make the toffee, place the sugar and water into a small saucepan over medium heat until the sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 25 minutes or until lightly golden
Take off the heat and leave for a few minutes. The toffee will continue to cook and darken. It will also start to become thicker
Place some large pieces of baking paper onto your bench top. This is to stop any toffee sticking to your bench as it can be quite hard to remove when cleaning up
Place the tower of Hot Cross Buns onto the baking paper
Using 2 forks placed back to back, dip the forks into the toffee and wave the forks back, forth and around the croquembouche, allowing the strands of toffee to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche
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