I made this croquembouche several weeks ago. It’s made with a pâte brisée base, 23 choux puffs and filled with vanilla bean crème pâtissière. It’s assembled with caramel, then decorated with crystallised rose petals I made the night before, nibbed sugar and spun sugar. It came up to only about 9-10″ tall,  so it was a really cute and teensy croquembouche.

It’s not too difficult to make, but it’s pretty nerve-wrecking! It needs to be assembled not too long before eating as the caramel that glues the whole thing together and the spun sugar melts relatively quickly. So don’t mess up- you won’t have time to redo the whole thing! No pressure, though.. ha.