Croquembouche Tower

Ingredients

Instructions

1. 1

   MAKE CHOUX: In a medium saucepan, bring water, butter, and salt to a rolling boil. Remove from heat, add flour all at once, and stir vigorously until a ball forms. Return to medium heat and stir 1-2 minutes to dry the dough (a film will form on pan bottom). Transfer to a bowl and let cool 5 minutes. Beat in eggs one at a time until smooth and glossy - the dough should fall in a thick ribbon when you lift the spoon.

2. 2

   PIPE AND BAKE: Preheat oven to 400°F (200°C). Line baking sheets with parchment. Pipe 1-inch mounds (about 40-50 puffs) using a round tip, spacing 1.5 inches apart. Smooth any peaks with a wet finger. Bake 25 minutes until deep golden and hollow-sounding when tapped. DON'T open the oven during baking. Turn off oven, poke a small hole in each puff to release steam, and leave in oven with door ajar for 10 minutes to dry. Cool completely.

3. 3

   FILL PUFFS: Transfer pastry cream to a piping bag fitted with a small round tip. Insert tip into the hole of each cooled puff and squeeze gently until you feel resistance. Set filled puffs on a tray. Refrigerate until ready to assemble.

4. 4

   MAKE CARAMEL: Have a bowl of ice water nearby for safety. In a heavy-bottomed saucepan, combine sugar, water for caramel, and corn syrup. Stir gently to combine, then STOP stirring. Cook over medium-high heat without stirring (swirl the pan occasionally). The mixture will bubble, then gradually turn from clear to light amber. Continue cooking to 300°F on a candy thermometer (hard crack stage) - the caramel should be deep amber but not smoking. This takes 10-15 minutes. Remove from heat immediately. CAUTION: Caramel causes severe burns - do not touch.

5. 5

   ASSEMBLE THE TOWER: Work quickly - caramel sets fast. Prepare a cone form lined with parchment, or shape freehand on a parchment-lined plate. Using tongs or 2 forks, dip the bottom of each filled puff about 1/4 inch into the hot caramel. Let excess drip off for 2 seconds. If caramel starts to harden, rewarm over low heat.

6. 6

   BUILD THE CONE: Start by placing puffs caramel-side down in a ring on the base (about 8-10 puffs for a 7-inch diameter base). Build the next layer slightly inward, using caramel to glue puffs together. Continue stacking in decreasing circles, tilting puffs slightly inward to create a cone shape. Work quickly and carefully - the caramel is very hot. Top with a single puff.

7. 7

   SPIN CARAMEL THREADS: Reheat remaining caramel over low heat until liquid again. Let it cool slightly until it falls in thin threads when dripped from a fork (about 2 minutes). Dip 2 forks back-to-back into caramel, then wave them over the tower in a back-and-forth motion, creating fine golden threads that drape around the cone. Repeat until you have a nest of spun sugar. Work quickly before caramel hardens.

8. 8

   GARNISH AND SERVE: While caramel threads are still slightly tacky, press toasted almond slices into the sides of the tower at intervals. Let the croquembouche set at room temperature. Serve within 4 hours - humidity causes the caramel to soften and become sticky. To serve, pull apart individual puffs. Never refrigerate - condensation will dissolve the caramel.