To make the spiced cream, whip the cream until quite stiff. Sift and stir in the icing sugar with the coffee extract and cardamom. Cover with cling film and refrigerate for 30 minutes.

Co-owner and Executive Pastry Chef Marc Heu visited KARE 11 Saturday to whip up a Croquembouche - a tower of cream puffs filled and coated with caramel. Here's how to make your own. Ingredients ...