A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions.

The name comes from the French phrase croque en bouche, meaning "crunches in the mouth."

A croquembouche is composed of profiteroles piled into a cone and bound with spun sugar. It may also be decorated with other confectionery such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache.

The invention of the croquembouche is often attributed to Antonin Carême, who includes it in his 1815 cookbook 'Le Pâtissier Royal Parisien', but it is mentioned as early as 1806, in André Viard's culinary encyclopedia 'Le Cuisinier Impérial', and in Antoine Beauvilliers' 1815 'L'Art du Cuisinier'.

In Viard's encyclopedia and other early texts, it is included in lists of entremets, elaborate dishes, both savory and sweet, that were served between courses during large banquets.

On March 6, 2009, alumni of the Pune-based Maharashtra State Institute of Hotel Management and Catering Technology entered the 'Limca Book of Records' after creating India's biggest croquembouche. It was recorded as 15 ft (4.5 m) tall.

More Info: en.wikipedia.org