 The term "pièce montée" is sometimes used to refer to the dessert also known as "croquembouche", an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar into a tall, usually conical shape.Unlike the type of "pièce montée" described above, it is meant to be eaten; in France, traditionally it is served at parties that celebrate weddings and baptisms.In The Great British Bake Off, the confectionery centrepiece was used as the final show stopper in series five of the programme.