- Crumble the cake in a bowl, add the cream cheese and icing sugar. Mix well. Form small balls (bonbons) from the mixture placing a berry in the centre if you wish. Refrigerate for at least 1 hour.
- Melt the chocolate praline in a pan over a bain-marie then add the crumbled Gavottes.  Dip the cocktail sticks (or lollipop sticks) in the mixture and fix to the bonbons.
Refrigerate the bonbons until the chocolate has set.
- Keep the Gavottes/chocolate praline mixture warm.
- Dip the Cake Pops into the Gavottes/chocolate praline mixture to coat the bonbons. Decorate with crumbled Gavottes and leave to set.

Suggestion: This recipe can also be made using 48 salt caramel demi-crêpe Gavottes.