Croquembouche

Course Dessert, Snack

Total Time 5

Servings 1

In a large pot bring to a boil the butter and water. With a wooden spoon or spatula mix in the flour, sugar and salt. Cook until all of the dry ingredients have absorbed. The texture should be shiny and smooth, not sticky. Place the dough in the bowl of a stand mixer. Attach the paddle and turn the mixer on medium low. Add the eggs one at a time, letting the dough absorb the egg before adding the next. The dough will be sticky when finished. Fit a piping bag with a large round tip and fill with the dough.
Preheat the oven to 425 degrees. Line 2 sheet pans with parchment or silpat. Pipe the profiteroles, 1 1/2 inches apart. They should be about 2 inches wide and tall. Brush the tops with egg wash and place in the oven. Cook for 15 minutes, reduce the heat to 400, rotate, and cook for 15 minutes. Remove from the oven and cool completely before filling. Recipe yields about 40 profiteroles.

In a bowl, mix the eggs and yolks until pale. Mix in the cornstarch. In a pot mix the sugar and water. Bring to a boil dissolving the sugar. Boil until the sugar caramelizes, 300-325 degrees. Remove from the heat and whisk in the milk. Return the pot to the heat and bring to a boil. Remove from heat and slowly whisk into the egg mixture. Add the mixture back to the pot and cook over low heat, whisking constantly. When the mixture is thick enough to hold it's shape, remove it from the heat and mix in vanilla. Pour into a container and place a piece of plastic wrap directly on the surface. Cool and refrigerate before filling the profiteroles.

Combine all the ingredients in a large pot. Over high heat dissolve the sugar. Bring to a boil and allow the sugar to cook until it reaches 300 degrees. At 300 the sugar will start to caramelize. Watch closely at this point. When dark golden remove from the heat. Use immediately.

Poke small whole in the bottom of the profiteroles. Place the pastry cream in a piping bag fitted with a small round tip. Fill each profiterole. Prepare a base and cone mold if using. Dip two sides of a profiterole in caramel and place it caramel side toward the base. Dip another puff and press the caramel side onto the previous puff. Continue until a ring has formed. There should be 8 puffs on the base. Continue this process making a ring of 7 puffs on top of the first. Building rings on top of one another with one less puff each time until you reach the top. Dip the bottom of the last profiterole placing on the top. Sprinkle with powdered sugar or decorate to your liking.