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1
Spoon Gianduia Pastry Cream into a pastry bag fitted with a plain 1/8- to 1/4-inch-wide tip. Push pastry tip into the X-shaped cut in the bottom of 1 cream puff. Squeeze bag to fill the puff as full as possible. Repeat to fill 1/2 the cream puffs. Scoop any extra pastry cream into a bowl, cover, and chill for other uses.
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2
Rinse and dry pastry bag. Spoon Coffee Pastry Cream into bag. Repeat step 1 to fill remaining cream puffs.
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3
Put sugar in a 10- to 12-inch nonstick frying pan over high heat; frequently shake and tilt pan to mix until sugar is melted and amber, 3 to 4 minutes. Remove from heat.
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4
Working quickly (be careful, melted sugar is hot), dip bottoms of cream puffs, 1 at a time, into caramelized sugar and set 10, caramel-sides down and edges touching, in a ring on a flat plate, holding each in place briefly until set. Make a second, slightly smaller, ring of cream puffs on the first. Repeat, with each ring slightly smaller than the last, to form a cone-shaped tower. Attach any extra puffs around base. If caramel gets stringy, reheat until melted.
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5
Place pan with remaining caramel over heat until melted again. Drizzle over croquembouche. Keep croquembouche in freezer until ready to serve.
