Croquembouche Recipe

Make choux paste, drop onto cookie sheet by teaspoons or pipe out of a pastry bag to small circles about the size of a quarter and about 3/4 inches high. Bake as directed. Fill puffs with pudding. Attach to cone with toothpicks. Then fill in the holes with a second layer of puffs. Drizzle the whole thing with melted chocolate. Drizzle the whole thing with caramel. Decorate with cherries. The green cherries I smashed and cut out to look like holly leaves. Enjoy!