Made my first proper Crouquembouche the other day and it looked great... to begin with. I did the caramel work on the day of eating, decorating it with a tiny drizzle of dark chocolate, fondant flowers and spun sugar. When we left the house around lunch-time it was all fine, but when we came to eat it at around 7pm, the caramel had started to dissolve, the spun sugar had all but disappeared and there was a puddle of sugary water at the base of the tower. The water had softened the choux and changed the textures completely so the amazing sensation of soft centre, crisp pastry and cracking caramel was distinctly lessened. As this was a practice run, it was for us to eat with friends, but I can't have that happen for a client's wedding so I need to work out why it happened. Can anyone help? The caramel was heated to 154˚C and was setting to a hard crack. The tower was transported in a basic card cake delivery box, with some airflow around it. The weather was cold and dry, although it has been raining for weeks here. Everything, other than the caramel, was cold when I assembled the tower. I assembled the tower using a silicon sheet and anodised tin cone kit that is designed for Croquembouche. The choux was filled with creme patt. Any advice would be great! NB. A while back I did a dry run of sticking gingerbread together with caramel and had a similar problem where over a few days the caramel attracted moisture from the air and started to drop beads of sugar water onto my royal icing "snow".