From a newspaper article about the physics of cooking a New Year's Eve meal:

If you plan to end your feast with homemade croquenbouche – a tower of creampuffs – make sure to beat the living daylights out of the batter. That incorporates lots of air. Cooking … makes the surface of the puffs set immediately, trapping the air bubbles inside. The heat makes the bubbles expand quickly and merge into one giant cavity, ready to receive pastry cream.

The newspaper may have typo'd the word. According to onelook, it is croquembouche – a pyramid of bite-size cream puffs coated and held in place with caramelized sugar.

You can see one in the movie Amadeus when Mozart is chasing Constanza around some tables in the palace.