A Croquembouche (or croque en bouche) is a traditional French wedding cake made from profiteroles filled with pastry cream and built using caramel to stick all the balls of pastry and creamy filling together. It builds into a monumental tower of treats. Translated, Croque-en-bouche means crack in the mouth -and relates to the crunch of the caramel.
Remember Croquembouche is best eaten on the day it is made, as once the choux buns are filled, they start to soften and the spun sugar will draw moisture out of the air and lose its crunch. If you are planning a centrepiece for a special occasion, try to find time for a test run before the main event.