The classic
croquembouche has a
conical shape: the puffs are
dipped in caramel and
then stuck to each other
around a cone. France has
had a tradition of stacked
or pyramidical desserts
that goes back to the
Middle Ages, when
wedding cakes were often
made of flat breads stacked
on top of each other, from
chris devlin
(Chris Devlin)
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