I was wondering when I came across that word in this mornings mail, so I looked it up:

" is perhaps the most spectacular creation to have come out of the world of French sweets – a towering sculpture of profiteroles filled with crème pâtissière, carefully constructed with toffee to seal it all together. The first croquembouche was said to have been created by legendary chef Antonin Carême in the shape of a Turkish fez – the conical shape evolved later. The confection can be decorated with spun sugar if desired, which sounds difficult but is in fact quite simple. If you wish to do this, multiply the toffee ingredients by 1.5 to make extra toffee."

Click Here For The Recipe

Would look great as a Christmas dessert done up with Christmas-type decoration.