Three croquembouches were constructed in the main entrance hall of the Royal Academy of Arts of Stockholm. They featured cream puffs of five flavors: vanilla, chocolate, pistachio, rose and coffee.

The croquembouche, a pyramid of small cream puffs welded by caramel, inscribes itself in the tradition of classic French pastry as a decorative centerpiece. It is also a modular structure, and as such can be understood within a contemporary formal framework. Created by Antonin Carême, the celebrated early nineteenth century pastry chef who stated that "the most noble of all the arts is Architecture, and its greatest manifestation is the art of the pastry chef", the croquembouche is in fact an avant-garde work of Architecture, both structural and spatial.

Its place on the table as a spectacle in the decades preceding the invention of film also frames it as a form of proto-cinema - an edible, cinematic architecture.

With its awkward name and appearance, the croquembouche ambiguously combines past with present, the spatial with the edible, structure with the cinematic. The large sizes of the constructions heighten their disconcerting qualities, and create an artistic installation meant to trigger questions at the intersection of many fields.

A historic construction somehow contemporary, a mixture of high cuisine, art, architecture, and cinema, the croquembouche is a disconcerting structure whose humorous appearance has long dismissed it as an outdated typology having no place outside of celebrations.