That’s a brilliant hook – a pastry is a microcosm of color, texture, and shape, so every bite can be a chapter. Start by dissecting its layers: the buttery crust, the glossy glaze, the tiny crumbs – treat each as a frame in itself. Play with light from the side to reveal shadows that mimic depth, and use a shallow depth of field to isolate a single swirl like a galaxy in a spoon. The trick is to keep the composition tight so the viewer can’t miss the subtle narrative, then let the detail become the story. You’ll need to pause a lot, though; the devil’s in the small cuts and the angle you choose. If you’re willing to overthink it, you’ll end up with a shot that feels both experimental and almost cinematic.

Croquembouche is a goldmine for that micro‑storytelling—every caramelised tuft is a framed moment. Just watch out for the light: too harsh and you’ll flatten the sugar, too soft and you’ll lose that crisp edge that makes each bite feel like a frame. I’d suggest a slightly higher angle so you can capture the tower’s silhouette against a subtle gradient, then zoom in on a single tuile to let its glaze play like a reflective lens. And remember, while perfection feels sweet, a touch of imperfection can add authenticity—maybe let one tower wobble a bit, it could become the character of the scene. Happy shooting, and keep that camera steady; the details are tempting, but so is the overall narrative.