Bonjour mes amis! I'm planning on making the notorious tower of pâte a choux known as croquembouche. I've read that in order to stick the individual cream puffs together you're supposed to dip them in a simple carame. I wonder though, will the caramel turn crunchy when they dry. If this is the case, do y'all think it's possible to use a traditional caramel sauce that uses butter and cream? In my opinion it would be taster to have the creamy caramel as a binder. Any ideas?