Easter Croquembouche

22 Serves
30 minutes
12 minutes

This simple and easy to make centerpiece will be sure to have your Easter guests hopping with excitement!

Set a Reminder to cook 04/19/2024 04:30 04/19/24 05:30 Australian Eastern Daylight Time IGA Recipes – Easter Croquembouche Reminder – Easter Croquembouche https://www.iga.com.au/recipes/easter-recipes/easter-croquembouche/

Ingredients

22 Yarrows Fruitless Hot-Cross Buns

22 small caramel-filled Easter eggs, foil wrapping removed

100g milk chocolate, chopped

To decorate, silver cachous and small Easter eggs.

2 cups icing sugar

1-2 tbsp water

1-2 drops pink food colouring

Small colourful Easter eggs

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Preheat oven to 180°C/160°C. Make a hole in the middle of each hot-cross bun and insert an Easter egg into each. Place buns onto a large baking tray lined with baking paper. Bake for 8-10 minutes or until buns are warm. Remove from oven.
Place chocolate into a heatproof bowl. Microwave for 1-2 minutes, in 30 second bursts, until melted. Stir using a metal spoon.
Arrange 7 buns to form a circle on a large serving plate. Stack 2 buns in the centre (to help hold the tower). Dip one side of a hot-cross bun into the melted chocolate and stack onto the bun base. Continue dipping and stacking to form a tower of hot-cross buns, finishing with 1 bun at the top.
To make pink icing, place icing sugar into a bowl, gradually add water to form a smooth slightly runny consistency. Gradually drop in the food colouring and stir to form a pale pink icing. Drizzle icing over the hot-cross bun tower.
To decorate, sprinkle with silver cachous and small Easter eggs.

Top Tips

When choosing your serving board – a round wooden or marble textured one works perfectly for this. Otherwise you could consider a large, round entertaining plate