Indeed he did, reader Jesse, both the item and the name. The trouble is that no one is completely sure what Carême’s croquembouches looked and/or tasted like. Evidently he built them out of a variety of things: chestnuts, candied oranges and sweet (probably also savory) pastries, all glued together with sugar syrup cooked to the hard crack stage. As to what exactly they looked like, it’s a mystery. Many culinary historians believe he built his in the shape of a Turkish fez. Apparently there’s no evidence that he ever stacked them into cones as we do now, but it’s hard for me to believe that a creative fellow like him would have been satisfied with just one shape.