French Croquembouche: How to Make a Showstopping Dessert

Instructions

1. Preheat oven to 400 F, placing racks in the upper and lower thirds.

2. In a large pot, bring 2 cups water, 1 cup unsalted butter, 1 teaspoon salt, and 1 teaspoon sugar to a boil, stirring.

3. Remove from heat, then vigorously stir in 2 1/2 cups all-purpose flour until combined.

4. Return to medium-high heat; stir for 3 minutes until dough forms a ball, a thin crust develops, and it pulls away from the pan sides.

5. Transfer dough to a stand mixer with a paddle attachment; beat on medium-high for 1 minute to cool.

6. Add 10-11 large room-temperature eggs, one at a time, beating until dough is smooth, glossy, and elastic; test by drawing a line with your finger.

7. Line two baking sheets with parchment paper, securing corners with small dough dots.

8. Fill a piping bag with a 1/2-inch round tip with dough; pipe 1 1/2-inch mounds (20-25 per sheet), twisting quickly to create flat tops.

9. Bake puffs at 400 F for 15 minutes. Reduce oven to 375 F and bake for 35 more minutes until well-browned, rotating sheets halfway through.

10. Cool puffs completely. Reheat oven to 400 F and repeat piping and baking with any remaining dough.

11. For pastry cream, whisk 4 egg yolks, 3 tablespoons cornstarch, 1/4 teaspoon salt, and 2 teaspoons vanilla extract in a medium bowl.

12. In a small saucepan, heat 2 cups whole milk and 1/2 cup sugar over medium-high until small bubbles form.

13. Slowly pour the hot milk into the egg mixture while whisking to temper. Return the mixture to the pot and whisk over medium-high heat until it bubbles and thickens.

14. Remove from heat, whisk in 5 tablespoons unsalted butter. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 2 hours until cold.

15. Once cold, whisk pastry cream until smooth, then transfer to a piping bag fitted with a 1/3-inch round tip.

16. Using a small paring knife, poke holes into the bottom of each cooled cream puff.

17. Insert the piping tip into each hole and squeeze until the puff feels heavy and filled.

18. Roll a large sheet of poster board into an 18-inch high cone with a 6-inch base; trim bottom to stand upright. Cover the cone with parchment paper and tape it securely.

19. Spray two pieces of parchment paper with cooking spray, place them on a serving platter, and position the prepared cone structure on top.

20. For caramel, combine 3 cups sugar and 1/2 cup water in a small saucepan. Stir, then wash down any sugar crystals from the sides of the pot.

21. Cook over medium-high heat, swirling occasionally, until light golden brown; do not stir once boiling.

22. Remove from heat. Dip the tops of filled cream puffs into the caramel and arrange them around the cone, starting at the bottom and building layers upwards. Reheat caramel gently if it hardens.

23. Allow remaining caramel to cool slightly in the pan until threads form when lifted with a fork.

24. Dip a fork into the caramel and quickly swirl it around the croquembouche to create caramel strands and a web effect.

25. Let the caramel set. Carefully remove the excess parchment paper from under the cone and serve immediately.