Make me a Croquembouche!

Cream puff with toffee is pure heaven. But on a crazy rainy and windy Sydney day - making such thing is impossible. Well at least a tower of it would be - something about the humidity in the air that makes it collapse especially when it's in transit. Thank God I didn't jump into doing it like I usually do and actually did some research first! So instead settled for the second best - Profiteroles.

A little story behind these profiteroles came about one day at work which involved a couple of my really good friends Dawson & Bianca! There is a huge display of a fake croquembouche sitting on one of the counters at work and Dawson decided to ask Bianca and I if we could make a something like that - Bianca is a pastry chef who studied in Le Cordon Bleu and of course her answer was yes, I had no formal training at all but I also attempted a croquembouche on my 21st birthday which was rather successful (it was demolished within minutes!!!) - so I said yes. So I'm guessing out of curiosity of what it would be like to have a cake like that - he asked either of us if we could make him one for his birthday.. Bianca laughed and said no but I was more willing to take up the challenge once again! However time constraints at work meant that his cake was delayed and a really crap Sydney weather during the time I could make one meant that he had to settle for a profiterole cake... Let's just say that I heard no complaints about the puffs not being covered in toffee!