Chocolate Croquembouche

Mini profiteroles are one of my favourite recipes to make as they are really quick and easy and don't involve much effort, besides filling them with cream and dipping them in chocolate. The choux pastries I'm quite used to now and I can whip them up in around 10-20 minutes without creating lots of mess. The good thing about them is that they are also easy to cart around as I took them to a school function once and I didn't have to worry about icing designs smudging and so on, although they did melt in the sun unfortunately. In the past I've tried to change the recipe by dipping them in white chocolate and filling them with raspberry cream, but I wanted to make them look prettier than they have in the past. Croquembouche's have been something I've been mkeaning to try although I still haven't gotten down to it, as you need to have enough people to consume the tower on the day as they don't keep long and are hard to store. The profiterole tower was quite small in comparasion, and I had to do it freehand as I don't have a foam template and it was an in the moment decision. Instead of toffee I stuck the profiteroles together with dark chocolate and white chocolate and put a few flowers from the garden in between.