A pièce montée (pronounced [pjɛs mɔ̃te]; from French, literally "assembled piece" or "mounted piece", plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as pâté d'office), nougat, marzipan, and spun sugar.

Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed.

[1] The term pièce montée is sometimes used to refer to the dessert also known as croquembouche, an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar into a tall, usually conical shape.

Unlike the type of pièce montée described above, it is meant to be eaten; in France, traditionally it is served at parties that celebrate weddings and baptisms.

You can help Wikipedia by expanding it.This dessert-related article is a stub.