Doughnut-Hole Croquembouche
An impressive tower of doughnut holes arranged in a cone shape and decorated with colorful candies and drizzles. This showstopping dessert centerpiece transforms simple doughnut holes into an elegant French-inspired croquembouche perfect for special occasions.
Ingredients
- •70 pieces doughnut holes
- •¼ cup candy decorations and corn syrup mixture
- •1 cup chocolate or caramel sauce
- •1 roll clear tape
- •1 piece Styrofoam cone
- •1 sheet waxed paper
- •1 piece cake-decorating turntable
- •70 pieces toothpicks
- •1 piece thimble
- •12 pieces cloth leaves
Cooking Instructions
- 1.
Using tape, cover cone with paper. Place cone on turntable if using.
5 min
- 2.
Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
10 min
- 3.
Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.
10 min
- 4.
Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.
30 min
- 5.
Using thimble, push in toothpicks until not visible.
10 min
- 6.
Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.
15 min
- 7.
If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.
10 min
