Croquembouche

Makes approximately 90 profiteroles

prepPreheat oven to 210°C / 410°F
prepLine baking sheet with parchment paper
200 g / 7 oz water	Boil water, butter, salt, sugar	Cool, then beat in eggs one at a time	Pipe profiteroles, bake 210°C / 410°F, 20 min	Fill profiteroles with cream	Cool caramel in ice bath, assemble & decorate tower
200 g / 7 oz butter
pinch of salt
pinch of sugar
200 g / 7 oz flour (type 400)	Stir in flour, toast until ball forms
460 g / 1 lb eggs
650 g / 23 oz milk	Heat milk with vanilla pod	Cook cream until thickened, strain, cool to 50–60°C
1 vanilla pod, split
10 egg yolks	Whisk yolks, sugar, cornstarch; temper with hot milk
165 g / 5.8 oz sugar
65 g / 2.3 oz cornstarch
65 g / 2.3 oz butter	Beat butter into cooled cream
660 g / 23.3 oz sugar	Boil sugar and water; add glucose syrup, caramelize
200 g / 7 oz water
260 g / 9.2 oz glucose syrup

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