This is so unique and looks very time consuming - wonderful job!

I always thought a croquembouche was the actual pastry, not the constructed object. Regardless, I love the coloring of this one. Is the top spun or pulled sugar?

The term croquembouche loosely means "crunchy thing in the mouth". The usual pastry used to construct one of these is cream puffs (profiteroles) filled with hazelnut, almond flavored pastry cream then glued together with clear caramel then covered with spun sugar. The topper is made from boiling sugar to about 310F then piping it (yes, OUCH!) The petit fours in the background were for the same event: a variety of mocha mousse, coconut creams, enrobed almonds, etc. Thanks for the compliments!!

Sounds delicious. The sugar topper is amazing! Beautiful work!

The sad thing is because of the humidity and heat in Houston, the filigree topper lived for about five hours before drooping to the side. This was very fun to do so if anybody wants to know how to make this centerpiece just e-mail me.

I want to eat every one of those macaroons!! YUMMY! Looks amazing! Your poor hands piping that amazing sugar topper

Lovely, and delicious as well I am certain. I would love directions! Damselndistrust2@aol.com

Just too cool and sounds yumm-o! If your still sending directions, I'd love to have it. Thanks for sharing.