Croquembouche recipe

Hi guys, hope you had an amazing week! In this weeks recipe I will show you how to make a french delicacy called Croquembouche. In France, this dessert is normally made for weddings, baptisms or any big event. The recipe it self is the basis of puffs and profiteroles. It is made with a dough that is called "pâte à choux" filled with a delicious pastry cream. These cream puffs are light and fluffy simply soooooo delicious. You don't need to wait for a big event to try these, simply follow my steps and enjoy this wonderful dessert.
Also, be sure to Subscribe to my YouTube channel for free online cake decorating tutorials. A video is uploaded every week. 

1 cup milk
1 cup water
1 cup unsalted butter
1 1/2 tsp salt
1 tbsp granulated sugar
1 1/2 flour
5 eggs (room temperature) 
Pastry cream
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp all purpose flour
1/4 cup cornstarch
Sugar syrup 
1 cup granulated sugar
1 tbsp. water
Cream Pastry
Step 1
  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it because light yellow. 
 Step 3 
 Add your flour and cornstarch. Whisk until well combined.

Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
Step 6  

Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
  Step 7 
Preheat your oven at 350' F
Step 8
Choux puff pastry
Bring to boil milk, water, butter, salt and sugar in a medium size saucepan.
Step 9
Add, flour and whisk. Continuously stir over heat with a spatula and cook for about 1-2 minutes. 
Step 10

Once your mixture looks like dough, transfert it to your electric mixer and mix on low until it cools a bit.
Step 11
Add one egg at the time and beat until it becomes smooth. (at first your dough will not come together but continu beating until it becomes smooth)
Step 12
Transfert your dough into a piping bag with a round nozzle tip. Pipe round shapes into desire size onto cookie sheets lined with parchment paper (take note that they will enlarge once baked). Dip your finger into water and smooth the top of each puffs by removing the peaks and making sure the a flat.
Step 13
Bake 30-40 minutes or until they are golden brown. Transfert them onto a cooling rack. 
 Step 14
Insert your filing nozzle and fill each puffs with your pastry cream
Step 15
Heat the sugar and the water on medium heat until it becomes a syrup.
Step 16
To create a croquembouche tower, first place a row of puffs all around the bottom of a Styrofoam cone. Glue each puffs together with sugar syrup. (be very careful with the melted sugar not to burn yourself) Make a second row by gluing each puffs together with sugar syrup again. Continu working your way up until the cone is completely covered. Decorate with edible flowers. 
KitchenAid mixer:
Wilton round plain large nozzle:
Wilton cream icing piping nozzle:
Styrofoam cone:
Cooling rack:
Silicone whisk: