Serious Eats: Talk

Profiterole Stacking

I'm making a Croquembouche for my sister's wedding in August and I'm researching different recipes. They seem to all use cones, and to layer the profiteroles around the outside of the cone. I'm wondering whether I can do it on the inside of the cone instead, so that I'd end up with a full profiterole tower rather than a stack of profiteroles and a hollow centre.
Also, for a Croquembouche, it asks for spun sugar so I can't fill the profiteroles with just cream as the spun sugar would just be absorbed into the cream so what would be the best creme? Creme Patissiere? Or a chocolate mousse? I want a filling that won't lead to the profiteroles being soggy the day after. Thanks for any replies!

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