By Ann Reardon
Croquembouche (pronounced crockenbush) are beautiful towers of pastry cream-filled profiteroles held together with caramelized sugar. It is a truly impressive centerpiece, yet surprisingly easy to make. If you want an easier option, you can of course make individual profiteroles and top each one with melted milk chocolate.
Place the water and butter in a saucepan and heat until melted. Add the flour all at once and stir until the mixture thickens and leaves the sides of the pan. Continue to stir over heat for anoth