Croquant Bouche Syrup

Directions

1. 1
   Place the sugar and waterin heavy sauce pan. Over medium to high heat, letting it come to a vigorous boil while covered. Uncover and cook without stirring for 17 minutes or until the color of amber. Remove from heat and set pot in ice water for 2 minutes. Remove from water. Let carmel stand until slightly thickened and not runny. Dip cream puffs, on the sides only, placing them face out on a dinner plate,covering the base of the plate. Layer them, building a tower of candy dipped cream puffs, making the tower look like a Christmas tree. The tower is aproximately 16 inches tall.
2. 2
   Using a whisk, dip it into the carmel sugar and circle it quickly around the tower/tree, creating a spun web of sugar strands around the cream puff tree! This needs to be made the same day as it is to be served. Beware, the 'crack n' buche' means 'break the mouth'...