The croquembouche is made up of 3 components - the puffs (pate a choux), pastry creme filling, and the glaze. I followed the recipe for the choux and chocolate glaze exactly. I used the vanilla creme recipe and folded in some diced candied ginger. That addition was simply awesome if I do say so myself... it makes the filling's texture and flavor more interesting. I also happen to think vanilla and ginger are a match made in heaven, so I may be biased :-) I think I either didn't cook the choux long enough or added the egg too early because it was a little liquidier than I'd have liked (see next picture), but they puffed up nice and golden (see picture after that). After they cooled, I filled, glazed, then stacked them. Viola, piece montee!
One of these days I'd love to try it with the hard caramel glaze and maybe a different flavored filling, but it won't anytime soon. NoVA's summers are hot and very humid, so maybe I'll do it sometime for Christmas as a special occasion treat.