If this seems too adventure some, a smaller cone could be used, or even piling some of the filled Yorkshire puddings into a pyramid and drizzling with sauce, just like profiteroles would be fun to serve.
Preparation time: 1 hr 30 minutes
Assembly time: 30 minutes
2 packs Heck Pork Sausages
2 tsp sunflower oil
48 small Yorkshire puddings
2 x 280g cream cheese
2 tsp beef granules
150ml boiling water.
75g dark chocolate
Good squeeze of runny honey
Peanut butter to coat cone for sticking.
1 Croquembouche 40cm cone
- Fry the sausages in 1 tbsp of sunflower oil over a medium heat until golden brown approximately 13 – 15 minutes, remove from the pan.
- Cook the Yorkshire Puddings according to manufacturer’s instructions.
- Cut each Yorkshire pudding into ¼’s. Cut each sausage into 10 pieces as a disc.
- Place cream cheese in a piping bag.
- Assemble – pipe a rosette blob of cream cheese into 1 of the ¼ of Yorkshire pudding, place on sausage disc and pipe another rosette blob on to this, top with another ¼ of Yorkshire pudding in reverse upside down. Repeat for all puddings. Freeze or chill or the little puddings to allow easier assembly.
- Make sauce: Melt chocolate in a bowl over a pan of hot water. Make gravy with granules and water, pour in melted chocolate and a good squeeze of runny honey, cool slightly before drizzling.
- Assembly of croquembouche. Secure cone to serving dish with peanut butter. Coat the cone with peanut butter. Arrange Yorkshire pudding puffs around the cone, a small amount of extra peanut butter could be placed on the side sticking to the cone.
- Drizzle with the chocolate gravy.