Traditional Croquembouche

Several months ago, I came across this recipe in a magazine while I was at work. It gave step by step instructions and I really wanted to try it, so I tore it out. One of the doctor's teased me that I'd never be able to do it. Every time we worked together, he asked if I had made it yet. Finally, this weekend we were having a farewell party for another co-worker that was moving to Chicago, perfect reason to make a fancy dessert! It was a hit. The picture doesn't do it justice though, we the lacey carmel strands that I whirled around the tower.

***For the cream filling:

Sprinkle 1 unflavored gelatin packed outer 1/4 cup cold water in a bowl and set aside to bloom.

Place 4 cups of whole milk in a pan. Halve 2 vanilla beans lengthwise; scrape out the seets with a paring knife, then add the seeds and the pods to the milk. Bring to a simmer, then cover and remove from the heat.

In a medium bowl, whisk together 12 egg yolks, 1 cup sugar, and 6 TBSP cornstarch until smooth.

Remove the vanilla pods from the milk. Gradually whisk one third of the warm milk into the egg mixture.

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, about 6 minutes. Continue boiling, until the mixture is custard like, about another 3 minues.

Remove the pan from the heat. Slice 5 TBSP butter into pieces and whisk them into the custard, then stir in the gelatin mixture.

(If you desire to make 1/2 of the mixture into chocolate cream, microwave 6 oz of chopped bittersweet chocolate until smooth. Stir into half the cream.)

Press plastic wrap directly onto the surface of the cream fillings and refrigerate until cold and firm, at least 2 hours.

When ready to fill the puffs, whip 1 1/2 cups heavy cream into soft peaks with a mixer. Fold into cream filling.

Transfter filling into large pastry bags with a tip to pipe into puffs.

***For the pastry puffs:

Preheat the oven to 450 degrees. Bring 1 1/2 cups water, 10 TBSP butter, 1 1/2 tsp sugar, and 1/2 tsp salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, about 6 to 7 minutes. Cool slightly.

Transfer to the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in 6 eggs, one at a time. Scrape down the sides of the bowl as needed.

Line a baking sheet with parchment paper, pipe 1 1/2 inch balls of dough onto the paper, (makes about 48).

Smooth the dough peaks with a wet finger. Bake until puffed, 15-20 minutes. Then lower the temperature to 350 and bake until golden, about 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to rack to cool.

***To assemble:

Fill the puffs with the cream by inserting the tip of the pastry tip into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel:

Mix 3 cups sugar, 3 TBSP light corn syrup, and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pain, until the syrup turns deep amber, about 20 minutes.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid and hot!!!)

Draw a 7 inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until hot.

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper, the next step is MESSY!!!

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide onto platter. Tear off excess parchment paper.

To serve, crack the caramel web with the back of a knife, then dismantle the cream puffs to plates.