Croquembouche

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. For the Choux Pastry: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until butter is melted.
3. Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. Transfer the dough to a bowl and let cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should hold its shape but be slightly fluid.
6. Transfer the choux pastry dough to a piping bag fitted with a plain round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheets, leaving space between them.
7. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the puffs are golden brown and hollow-sounding when tapped.
8. Let the choux puffs cool completely on a wire rack. Once cooled, make a small hole in the bottom of each puff.
9. For the Pastry Cream Filling: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
10. In a saucepan, heat the milk until it just begins to simmer. Gradually whisk the hot milk into the egg yolk mixture, then pour the entire mixture back into the saucepan.
11. Cook over medium heat, whisking constantly, until the pastry cream thickens and boils. Boil for 1 minute, whisking continuously. Remove from heat and stir in vanilla extract.
12. Pour the pastry cream into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
13. Once chilled, spoon the pastry cream into a piping bag fitted with a small round tip. Fill each choux puff through the hole made earlier.
14. For the Caramel: In a heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring, until the sugar dissolves and turns an amber color. Swirl the pan occasionally if needed.
15. Once the caramel reaches a deep amber color, immediately remove from heat. Let it cool slightly until it's thick but still pourable. Be cautious, as hot caramel is extremely dangerous.
16. To assemble the Croquembouche: Dip the bottom of each filled choux puff into the caramel. Arrange the puffs in a cone shape on a serving platter or a cardboard cone form, working from the bottom up. Use caramel to 'glue' the puffs together.
17. Continue adding layers of caramel-dipped puffs until the desired height and shape are achieved. Drizzle any remaining caramel over the top and sides for decoration.