Croquembouche

Ingredients:

Custard

• 1 cup semi-skimmed milk 3%
• Half a vanilla pod or 1.5 tsp vanilla paste
• 3 large yolks
• 3 tablespoons of sugar
• 2 tablespoons cornstarch
• 2 tbsp (30 g) butter, cut into pieces

Choux pastry

• 3/4 cup semi-skimmed milk 3%
• 3/4 cup water
• 0.5 cup + 2 tablespoons (150 g) butter
• 2 teaspoons of sugar
• 0.5 tsp salt
• 1 and 2/3 cups flour
• 5 large eggs at room temperature

Profiteroles

• Double the amount of choux pastry
• 9 tablespoons of water
• 3 tbsp. sugar
• 3 tablespoons white corn syrup or glucose

Preparation:

1. Custard

   
   Scrape the vanilla seeds from the pod into the milk and heat it just before boiling.
2. In a separate bowl, whisk the egg yolks, sugar, and cornstarch. Prepare a bowl with the butter by placing a sieve over it.
3. Gradually whisk the hot milk into the egg mixture, then pour it back into the saucepan. Continue whisking with a whisk (using a spatula occasionally to get into the corners) over medium heat until the mixture becomes thick and glossy (just barely simmering), about 2 minutes. Immediately pour the mixture through a sieve into the butter and stir. Place a piece of plastic wrap directly on the surface of the custard, let it cool to room temperature, and then refrigerate to cool completely.

4. Choux pastry

   
   Bring the milk, water, butter, sugar, and salt to a boil over medium heat. Reduce the heat to low and whisk in the flour with a wooden spoon, stirring vigorously until the dough no longer sticks to the sides of the pan and the sides come out clean. Transfer the dough to a large bowl and beat with a mixer fitted with the paddle attachment on medium speed for 1–2 minutes to cool slightly.
5. In a small bowl, lightly beat 2 eggs. Add them to the batter, beating on medium speed, and mix well. Beat in the remaining 3 eggs one at a time, mixing thoroughly after each one.
   
   Work with the dough while it is still warm.

6. Profiteroles

   
   Knead double the amount of choux pastry.
7. Preheat oven to 200°C and line 4 baking sheets with baking paper.
8. Fill a pastry bag fitted with a large, plain tip with the choux pastry. Pipe profiteroles approximately 4 cm in diameter. Dip your finger in cool water and lightly moisten the dough. The piped dough can be left on the baking sheets if you're baking the profiteroles in batches.
9. Bake the profiteroles for 10 minutes, then reduce the oven temperature to 190°C (375°F) and continue baking for about 15 more minutes, until very light and richly golden brown. Cool completely before filling.

10. Assembly

    
    Line a 12-inch tall foam cone (found at any craft store) with parchment paper and place it on a parchment-lined baking sheet.
11. In a small saucepan, bring the water, sugar, and corn syrup to a boil over high heat. Continue cooking, uncovered and stirring, occasionally brushing the sides of the pan with water, until the caramel turns a light amber color. Prepare a bowl of ice water and carefully place the saucepan in it to prevent the sugar from cooking further.
12. Using tongs, carefully dip the profiteroles into the caramel and glue them around the base of the cone, placing them tightly next to each other. Continue dipping them in the caramel and gluing them upward until you've covered the entire cone. If the caramel in the pan begins to harden before you're finished, you can reheat it over low heat. If desired, dip a fork into the caramel and wrap the resulting sugar thread around the entire cone containing the profiteroles. Let the croquembouche set for an hour, then carefully lift it and remove the cone and paper. Place the croquembouche on a serving platter. Do not refrigerate.
    
    
    Profiteroles can be baked and filled a day ahead and refrigerated. However, croquembouches should be served within 3 hours of assembly.