Place frozen cream puffs on a tray lined with a cooling rack. Using a wisk, quickly drizzle chocolate fondant onto pastries. Return cream puffs to freezer if necessary.

Note: DO NOT allow cream puffs to thaw completely

Insert Wooden skewers in the top and side of cone to support the cone as you work. Insert a toothpick into base of cone and put a cream puff on top of it with the iced side facing outward. Repeat step, starting all around base area and building upward until you reach the top of the cone.

Decorate the croquembouche with seasonal greens, festive ribbons and ornaments.

Note: Croquembouche can be kept frozen indefinitely. If thawed, place in refrigerated cooler for up to 72 hours