esserts Puff Piece: A Rich And CreamyYet Simple Dessert (NAPSA)—Some of the most delectable desserts are served at weddings or fancy restaurants. But for those with a hankering for luscious treats, many favorites can be made simply and enjoyed at any time. One example is Croquem- bouche, most commonly seen as a wedding cake. An _ @ airy tower of cream SS puffs, this tasty cre-#iation doesn’t rebaa 47 quire a professional See) pastry chef to Peer “ assemble—just a ~ trip to the Frozen Dessert section of your supermarket and 10 min- utes in the kitchen. Kozy Shack cream puffs create a quick Cro- quembouche, with flaky pastry. Be it a formal party, a friendly get- together or a family meal, the following recipe can serve as a masterful ending: Cream Puff Tower (Croquembouche) 2 packages(8.8 oz. each) Kozy Shack Frozen Cream Puffs, thawed % cup prepared caramel sauce Spread 2 to 3 tablespoons caramel sauce on flat serving platter, forming a 9-inch circle. Place one ring of 11 cream puffs around the outside to form a circle; fill in the center of the circle with 6 cream puffs. Continue layering cream puffs and sauce 3 moretimes to form a tower. Top with one final cream puff and drizzle remaining sauce overthetop. To learn more and for addi- tional recipes, visit the Web site at www.kozyshack.com.
