Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt over medium heat until the butter melts.
- Add 1 cup all-purpose flour all at once and stir vigorously.
- Cook the dough for about 2 minutes until it pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Add 4 large eggs one at a time, mixing thoroughly after each addition until smooth.
- Using a piping bag, pipe small mounds onto a lined baking sheet.
- Bake for 20-25 minutes until golden and puffed.
- In a saucepan, heat 2 cups whole milk and 1/2 cup sugar over medium heat.
- Whisk together 1/4 cup cornstarch and 4 large egg yolks in a bowl until smooth.
- Slowly add the warm milk mixture to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Once cooled, fill the pastry puffs with the pastry cream using a piping bag.
- In a saucepan, combine 2 cups sugar and 1/2 cup water over medium heat until it turns a golden brown color.
- Dip the filled puffs into the caramel and adhere them to assemble the croquembouche.
Notes
Serve as a centerpiece for special occasions. Pairs well with coffee or dessert wine.