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Spent 6 hours on a croquembouche for my cousin's shower in Fresno and it leaned like the Tower of Pisa
The caramel spun sugar was fine but the cream puffs kept sliding because I filled them too early Saturday morning. By the time guests showed up it was a lopsided pile with caramel shards everywhere. Has anyone figured out how to keep the base from shifting, or do I just accept it?
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lucasjackson4d ago
Filling early isn't the issue, it's the base slipping.
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