Directions

Day 1

To Make the Pâte à Choux

1. Preheat your oven to 425F.

2. In a large saucepan over medium heat, melt together the butter and water until combined and starting to boil.
3. Add in the flour, 1 teaspoon sugar, and 1 teaspoon salt and mix to combine.
4. Cook until a film forms on the bottom of the pan, about 2-4 minutes.
5. Remove from heat and set aside for 5 minutes to cool.
6. Stir in the 8 eggs, one at a time, until the mixture is fully combined and is thick and glossy. If the mixture is too stiff add in an additional egg or two.
7. Transfer mixture into a piping bag with a round tip.
8. Pipe the mixture onto a parchment-lined baking sheet into quarter-sized dollops, leaving at least an inch of space between each. Alternatively, use two spoons to scoop out small dollops onto your sheet tray.
9. Place in the oven and immediately reduce the heat to 375F.
10. Bake until golden brown, about 25 minutes.

Make the Pastry Cream

1. In a medium bowl, whisk together the sugar and cornstarch.

2. Whisk in the egg yolks until a thick paste forms.
3. Split a vanilla bean and scrape out the seeds. Place the vanilla bean and seeds and milk in a large saucepan and bring to a simmer.
4. Temper the milk into the egg mixture (temper means slowly add the milk mixture to gradually increase the temperature of the yolks).
5. Return the mixture back to the saucepan and cook until it just comes up to a simmer.
6. Mix in the butter.
7. Strain half of the mixture into a heatsafe container and cover the surface directly with plastic wrap.
8. In the remaining mixture, add the dark chocolate and mix until the chocolate melts in. Strain the mixture into a heatsafe container and cover with plastic wrap. Chill both in the fridge overnight.

Fill the Puff

1. Transfer the pastry cream to a piping bag fitted with a round or bismarck tip.

2. Using a paring knife, cut an “x” in the bottom of the cream puff. Insert the tip in the “x” and fill until the puff is full and has puffed up slightly.
3. Continue until all your puffs are full and ready to go for tomorrow!

Day 2: It’s Time to Build Our Tower

To Assemble

1. In a medium saucepan, combine the sugar, corn syrup, and water. Mix until well combined

2. Wash down the sides of your saucepan using a pastry brush dipped in water
3. Cover the pan with a lid and cook for 2-3 minutes. Uncover and continue until you reach a light amber color. Remove from the heat. The caramel will continue cooking and getting darker as it sits, so remove earlier rather than later.
4. Carefully dip the tops of each cream puff in the caramel (wear gloves to protect your fingers).
5. Once the puffs are covered in caramel, begin assembling the croquembouche. Line a 7” cake board with foil.
6. Begin by dipping the edge of one cream puff in the caramel. Place the cream puff on the edge of the board and hold until it begins to stick. Do this at a slight angle, imaging the shape of the final croquembouche.
7. Dip the next cream puff, covering two edges (one will stick to the board, the other will stick to the cream puff on the tower). Place the cream puff right next to the first one.
8. Continue this process until you have made one whole round and the first and last cream puff are connected.
9. Repeat this process on the next level until the cream puffs meet. The 2nd round should have 1 less cream puff than the first. (I recommend nestling these cream puffs in the gaps where the first round of cream puffs meet) Repeat this process until you get to the top and there is only one cream puff for the top!!
10. Just a note, on my first row, I typically try to use 7-9 cream puffs, 1-2 less on the next row, and continue that until there is just one on the top.
11. Once your tower is assembled, using a fork, swirl any excess caramel around the ‘bouche to form a beautiful decoration.
12. Step back and admire your hard work!! This is some major yummos coming on!
13. Before you dig in make sure to take some photos and tag @jeremyjarm and @truffleshuffle_SF!