Croquembouche

Instructions

1. MAKE THE PÂTE À CHOUX: Sift the flour. Line two half sheet pans with parchment paper. Make a paper cone to serve as base for the cream puffs and set aside. In a heavy saucepan over medium heat, combine the butter, milk, water, sugar and salt and heat to boiling. Remove from heat and add the flour all once, stirring hard until blended. Return to heat and keep stirring until the mixture forms a ball. Place in stand mixer bowl with paddle attachment and beat to cool for a few minutes. Whisk one of the eggs in a small bowl. Beat into the dough well. Whisk the second egg in small bowl and beat into the dough well. Repeat, scraping sides and bottom of bowl as needed until all eggs are added and the dough is a smooth paste. Cool for five minutes.

2. MAKE THE PUFFS: Preheat oven to 400F. Fill a pastry bag fitted with a 3/16th inch plain tip with the paste. Form little mounds, piping about 2 tsp for each puff. (Note: Make a few bigger and a few smaller because the little ones help fill in any gaps in the tower when you assemble the croquembouche.) Leave about 2 inches between each. Smooth any “peaks” by dipping your finger in water and smoothing the tops. Bake until puffed for 20 minutes; lower heat to 326 and continue baking for 10 to 15 minutes until puffs are completely dry and golden brown.

3. MAKE PASTRY CREAM: In a heavy saucepot over medium heat, combine milk and the halved vanilla bean and heat to boiling. Remove from heat cover and steep for 10 minutes. Fish out the vanilla bean, scraping vanilla seeds into the milk, and then discard the bean. In a separate bowl, whisk the egg yolks, sugar, cornstarch and salt. Temper by adding ½ cup of the warm milk to the mixture. Whisk in the rest of the milk; return whole mixture to saucepot over medium heat and cook, stirring constantly until thickened. About 7 minutes. Stir in the pat of butter. Cool and then pop in fridge until thoroughly chilled.