Cooking time 90 minutes | Hard


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

Serves 12


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


  1. Fry the sausages in 1 tbsp of sunflower oil over a medium heat until golden brown approximately 13 – 15 minutes, remove from the pan.
  2. Cook the Yorkshire Puddings according to manufacturer’s instructions.
  3. Cut each Yorkshire pudding into ¼’s. Cut each sausage into 10 pieces as a disc.
  4. Place cream cheese in a piping bag.
  5. 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.
  6. 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.
  7. 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.
  8. Drizzle with the chocolate gravy.