Croquembouche is a typical French dessert, which has the form of a cone, consisting of small cream puffs brushed with caramel and well fixed to each other. The caramel then hardens and becomes crunchy; this is why the cake was baptized with this name (croque-en-bouche, that is "bun" in the mouth). Usually the cone of cream puffs is placed on a base of hazelnut paste. To assemble the cake you need to prepare a cardboard cone around which the cream puffs are arranged in overlapping circles, avoiding however that these stick to the cardboard, which,in fact, will then be removed from underneath, when the puffs are perfectly attached to each other. The puffs can be more or less stuffed. This dessert is generally prepared for wedding or First Communion dinners.