jeune-jaune-jean
Posted 3 Apr 2011 , 4:28pm
post #1 of 3
Greetings everyone
I will be serving a croquembouche on tuesday afternoon And I was wondering if it would be ok to make the recipe today since I have a lot of free time today. Does anyone know how it would taste if I had that much time between baking it and serving it?
2
replies
jeune-jaune-jean
Posted 3 Apr 2011 , 5:14pm
post #3 of 3
so I can freeze untill he day of and then make the fillings and caramel sauce?
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