Croquembouche...

A mini croquembouche to a christmas party that wasn't a christmas party.  I had planned to free style the structure but pretty soon realized that at least for the try in need a base - so made a cone from cardboard, covered with foil and started assembling.

I piped the profiteroles this time in order to get it small and the same size.  This was semi successful.  Filled them with a rum pastry cream - Yum and definitely to be repeated!  Though next batch I am debating trying a chai pastry cream.  The caramel was based on Laura Calder's advice.  I love the depth of caramalization but for a bigger batch reheating would not be be an option.  I guess learn to work faster or work with small caramel batches.