Croquembouche
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A croquembouche or croque-en-bouche is a French pastry, a pièce montée invented by Antonin Carême that is often served at weddings, baptisms, and first communions. It is a high cone assembled of choux filled with pastry cream that can be dipped in chocolate, which are bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. They are also often covered in macarons, a small pastry consisting of two layers and a flavored cream or ganache.[1]
The name comes from the French words croque en bouche meaning 'crunch in the mouth'.
The profiteroles can also be made with savoury fillings.
