Very good recipe and the tip for the spun sugar using a snipped wire whisk is brilliant! I have loved making the spun sugar now. I do add a spoonful of syrup or honey to sugar as to prevent sugar from seizing up.
I have been making croquembouche or St. Honoré every christmas for the past ten years, and this recipe strikes me as error-proof. The tip about the cut whisk is very clever.
I made it yesterday.. It takes time, but it was wonderful.. And all gone at the end of the evening. I made slight adaptations for personal taste - white instead of regular chocolate, and then more espresso to cut the sweetness. I also had to filter the creme because it clumped. Techniques require practice but the taste is wonderful!
I think the caramel needs to be softer to some extent.... when it hardens, it HARDENS, and my guests kept laughing because it was so hard that they couldn't get it out of their teeth. I know it's supposed to be "crunch in mouth", but when you spend all day on a dessert, you don't want people to laugh at it.