A croquembouche is a traditional French dessert. The name comes from the French words croque en bouche, meaning 'crunch in the mouth. This is a form of choux pastry filled with creme patissiere and served as a high-piled cone of profiteroles all glued together with caramel and some of the chefs use nougatine as a base for the croquembouche. Sure the ingredients apart sounds simple but before making this piece you should prepare yourself for some serious burnings ! The nougatine is made with water, sugar, glucose that you cook until it forms into a nice caramel and you add sliced almonds at the very end. The tricky part comes right after, where you have to work with the nougatine while it's still hot and mold it or cut it as you wish. It gets cold very fast so you have less than 2 minutes to work with it or it breaks and you have to heat it up again in the oven. when you are done with the nougatine, you can start making the choux pastry, fill it up with pastry cream. Finally, this is time where you put everything together, and start gluing your choux pastry with the caramel. You can either use a paper cone to easily build it or just place them on top of eachother in a circle and trying to tighten them in every round. So, after 6 hours and a lot of burnings this is my first croquembouche :)
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