ratio, and the puff will get soft very quickly This will cause the croquembouche to collapse or, at best, lean over to one side >> The puffs should always be filled with a type of pastry cream, but the flavors can be varied Try coffee, caramel, hazelnut, or chocolate PHOTO 1 After 30 seconds of whipping on high, the cream is starting to get foamy It is still at the runny stage and cannot be used yet ...varied Try coffee, caramel, hazelnut, or chocolate PHOTO 1 After 30 seconds of whipping on high, the cream is starting to get foamy It is still at the runny stage and cannot be used yet