This is really a video all about the lines we draw around what's too much and what's not enough. I would happily buy storebought profiteroles and still make my own caramel (in fact, the croquembouche will look far more impressive that way), but using premade candies can make some beginners feel comfortable making something they'd never expect to accomplish. Here's what you need to make a small Croquembouche*:
30 Premade Mini Cream Puffs https://go.magik.ly/ml/1pjyc/
5.5oz Bag Werther's Originals https://go.magik.ly/ml/1pjyd/
1 Tbsp Butter https://go.magik.ly/ml/1pjyf/
1Tbsp Cream (Bump this up to 2Tbsp if you want a runnier caramel that's easier to work with, but looks less wispy) https://go.magik.ly/ml/1pjye/
Sprinkles (Optional) https://go.magik.ly/ml/1pjyh/
Melt candy, butter, and cream over low heat and use it to adhere cream puffs together.

*To make a large croquembouche, buy 80 cream puffs and double the amount of caramel. Decorate the perimeter with sprigs of rosemary and pomegranate arils.

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