On the final day of production I attached my filigrees and flowers to the base before starting to build the cream puff tower. I melted more caramel and attached each pate a choux ball--building a large topiary-like cone. We actually made cones out of cardboard which we covered with aluminum and used as a guide to for the structure. After the edible cone was built, we removed the inner cardboard and tinfoil leaving nothing but a hollow cone cream puffs. I set the pate a choux on top of the nougatine base and used my remaining flowers and butterflies for decoration.
|Marzipan and Fondant Flowers and Greens|
|The Top of the Croquembouche|
|The Center of the Croquembouche (Royal Icing Butterfly)|
|Royal Icing String-work|
|Handcrafted Nougatine Base with Royal Icing Filigree Design|