Croquembouche, a tower of mini profiteroles filled with fresh raspberry and vanilla bean pastry cream, bound by caramel and topped with spun sugar. The name comes from “croque en bouche,” meaning “crunch in the mouth.
Salty Caramel Croquembouche with Ricotta Cream recipe(video how to as well)- I did a short cut and bought already made, frozen cream puffs. This is so fun to decorate. Also another tip: hot glue your cone to the serving plate to keep it in place.