This is the ultimate "secret ingredient you will never guess" recipe, and a very satisfying appetizer which leaves people surprised and licking their fingers-- literally. Its a bit messy, but in a friendly way with flavors and textures that are mysteriously sweet, salty, citrusy, sumptuous and crisp. It is basically a savory adaptation of croquembouche, with Mediterranean aromas. (I use Mark Bittman's recipe for pâte à choux, because why mess with the best?) Enjoy!

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