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Croquenbouche


A specialty wedding cake formed with profiteroles (cream puffs) filled with hazelnut pastry cream, dipped in hot caramel, and placed on top of one another to create a cone shape. 
 
A French dessert, a kind of pièce montée often served at weddings, baptisms, and first communions. It is usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons. The name comes from the French words 'croque en bouche' meaning 'crunch in the mouth'. The choux buns can also be made with savoury fillings. Alternative spellings include croquembouche and croquebouche.

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