Hi all. I have to make 3 smallish croquembouches in July and have started experimenting. I made them filling a plastic cone (as in traffic cone) and "glued" them together with sugar melted till caramel stage. I cannot believe how well it worked. Problem...the caramel is really like glue. The profiteroles break apart when trying to get them apart to eat!? any suggestions? Does sticking them together with chocolate work?