Donut holes "tree" flaning the dessert bar- elegant and unpretentious all at once. Brings to mind the french wedding "cake" tradition of the croque en bouche, too! (we can get ours from Blue Dot donuts and keep things local!)
A croquembouche or croque-en-bouche is a traditional French dessert often served at weddings and special occasions. The name comes from the French words croque en bouche, meaning 'crunch in the mouth'. This is a form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it may also be covered in macarons or ganache.
Jamie Oliver s Yorkshire Puddings. This is from his Ministry of Food cookbooks and the *only* foolproof Yorkshire Pud recipe I've found! We serve this a lot during the year, with sausages, roast beef and even our Christmas turkey! Go on, try it! It's not hard and there's a good chance it'll become a family favourite!
Spun Sugar Croquembouche Also known as a pièce montée, a croquembouche is a traditional French wedding cake which has become quite fashionable in England. - http://www.lepapillonpatisserie.com/wedding-cakes/spun-sugar-croque/#