Make your chosen filling and refrigerate to chill. Do not pipe the filling into the cream puffs until just prior to serving. To fill, add the filling to a pastry bag or decorating piping device. Using a long pointy tip, pipe the filling into the bottom of each cream puff.
The croquembouche must be assembled no longer than 3 hours prior to serving and should not be refrigerated. Refrigerated cream puffs become soft.
Traditionally, you would reheat the caramel, if needed, and drizzle strands of from way up high onto a sheet of parchment paper, nice and long. Then take the strands as they begin to set and drape them around the croquembouche, here and there. Don't use too many or it will look like a spider's web. You want it to look like whispers of angel hair. However, you can do all sorts of things. Try basting some caramel on the cream puffs that are on the cone once set and then sprinkle coconut on them before they set. It looks like snow!
*Alternatively, you can use a 12-inch nonstick skillet. I've never had my brittle/bark crystalize on me when I've made in such a skillet.
*Alternatively, you can use a 12-inch nonstick skillet instead of a saucepan. I've never had my brittle/bark crystalize on me when I've made in such a skillet.
**Mars makes no promise that M&Ms are gluten free. Read the Mars Allergen Statement However, they do not contain wheat for certain. Always read ingredient labels.
Use for Leftover Caramel:
You can make chocolate bark or brittle with the leftover caramel. See recipe the recipe for Chocolate Almond Brittle. Try adding a few of tablespoons of butter if you have at least a cup leftover. Stir in some nuts too and transfer the mixture to a baking sheet. Quickly spread out before it sets. After about 3 - 5 minutes, you can sprinkle the top with chopped chocolate or chocolate chips. Distribute the chocolate as it melts. Refrigerate for 2 hours. Allow to reach room temperature and slice with a long knife.