Why is croquembouche so hard to make?

I'm curious, why does crafting a croquembouche seem to be such a daunting task? Is it the intricate layers of profiteroles that prove challenging, or is it the delicate balancing act of pouring the caramel to form the signature cone shape without breaking the entire structure? Perhaps it's the timing and temperature control required to ensure the caramel sets perfectly, or the sheer number of steps involved in the process that makes it seem daunting. I'd love to hear your insights on what makes this dessert so notoriously difficult to perfect.