Classic Croquembouche by Jasmin Weston

Ingredients

• 1 cup water
• 115g / 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 cups granulated sugar, for caramel

Instructions

1. Preheat the oven to 200°C / 400°F and line two baking sheets with parchment paper.
2. Boil the water and butter in a saucepan, then add the flour all at once and stir vigorously until the dough pulls away from the sides.
3. Transfer the dough to a bowl, cool for 2 minutes, then beat in the eggs one at a time until smooth and glossy.
4. Pipe small 1-inch mounds onto the baking sheets and bake for 20-25 minutes, until golden and crisp.
5. Whisk the milk, yolks, sugar, and cornstarch in a saucepan over medium heat until thickened, then stir in vanilla and chill.
6. Fill the cooled choux buns with the chilled crème pâtissière using a piping bag and small nozzle.
7. Melt the caramel sugar in a heavy-bottomed pan until golden amber.
8. Dip each filled bun in the hot caramel and stack the buns into a cone shape on a platter.