The much awaited Croquembouche has been done. Served on a special 21st birthday, it was the star of the night. The profiteroles were made in the morning with a recipe yielding 105 and more, filled with a smooth, velvety custard and a rich, creamy chocolate cream. Complements were recieved from the guests and the head chef of the restaurant. Some handy tips were past on from him, which will definately be experimented with.