A croquembouche is a tower of profiteroles served at special occasions. It looks spectacular, but at its basis, it’s nothing more than cream puffs stuck to a cone.
So that’s pretty much what I did.
For glue, a traditional croquembouche uses hot caramel that cools and hardens. (That’s why croquembouche translates into “crunch in the mouth.”) However, dipping each puff into hot, napalm-like molten sugar can be pretty dangerous. My safer solution was to use one recipe of my salted caramel buttercream icing to stick the puffs to the cone. I then just piped flowers to cover up the gaps.
Easy-peasy. It’s definitely more of a construction job than baking, but the results are pretty spectacular.