This is an easy way to make an impressive dessert called a croquembouche. It makes a great centerpiece for a holiday buffet. Traditionally, it is a tower of cream puffs held together by caramel and decorated with spun sugar. Because most home cooks do not have access to the croquembouche mold that chefs use , and spun sugar is a task requiring another Instructable, I will show you how to make an easy version, using craft supplies, store-bought cream puffs, and chocolate ganache. Enjoy!
1 styrofoam cone - 3 7/8" x 14 7/8" (purchased at Michael's)
Decorative plate ( I used one 13" in diameter, purchased at Dollar Tree)
Hot glue gun
1 46.6 oz. container cream puffs (90 cream puffs, purchased at Costco)
8 oz. good quality semi-sweet chocolate
1 cup heavy whipping cream
Confectioners sugar for garnish
Step 1: Assemble the Base
Cover the cone with parchment paper, securing with hot glue. Trim the excess so that the base is flat. Secure the cone to the plate using hot glue.
I was able to remove the cone and the hot glue after the project, and it did not ruin my plate, but care should be taken when choosing the plate you use, just in case.