Best Croquembouche Recipes

CROQUEMBOUCHE

Steps:

• Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and working 1 egg at a time, add 6 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 or 2 more eggs, and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough in big kisses onto a parchment lined baking sheet. Whisk 2 eggs with 3 teaspoons of water. Brush the surface of the dough with the egg wash to knock down the points (do not use all the egg wash.) Bake 15 minutes, then reduce the heat to 375-degrees and bake until puffed up and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point and frozen in plastic bags. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and any flavorings if you want to make a different flavor like chocolate or coffee. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Poke a hole with a plain pastry tip in the bottom of each cream puff and pipe it full of the custard.
• Caramel: Dissolve the sugar in a saucepan with the water, making an "X" through the sugar with your finger to allow the water to slowly soak into the sugar. Boil to make a light golden caramel then dip the bottom of the pan in an ice bath to stop the cooking. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc.

CROQUEMBOUCHE

Steps:

• Heat oven to 425 degrees. To make the puffs: In a medium saucepan, melt butter in 1 1/2 cups water with salt and sugar. Remove pan from heat, and add flour. Return pan to heat and, using a wooden spoon, beat vigorously for 2 to 3 minutes. (A film should form on the bottom of the pan.) Cool slightly, and add 6 eggs, one at a time, beating vigorously.
• Make a glaze by beating the remaining egg with 1 teaspoon water, and set aside. Using a pastry bag fitted with a coupler and a 1/2-inch-wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a parchment-lined baking sheet. Brush with egg glaze, and smooth the tops. Bake until puffed and golden, 20 to 25 minutes. Cool on racks. (The puffs can be made ahead and frozen until ready to assemble.)
• Make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow. Beat in flour. Scald milk, and add in dribbles to egg mixture, reserving 1/2 cup. Place mixture in a clean pot over high heat, and stir vigorously until mixture boils and thickens. If it seems too thick to pipe, add reserved milk. Remove from heat. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time.
• In a double boiler or heatproof bowl set over simmering water, melt chocolate and espresso together until smooth. Add chocolate mixture to the pastry cream; let cool completely. Just before assembling croquembouche, fill a pastry tube fitted with a 1/4-inch-wide tip with pastry cream, insert tip into puffs, and pipe in cream to fill.
• To make the caramel: In a medium saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Do not stir. Cover pan, and boil until steam dissolves any crystals. Uncover, and boil 5 more minutes, or until syrup is amber in color. Remove from heat. Dip the bottom of each puff into the caramel, and arrange puffs in a pyramid.
• To make a spun-sugar web to wrap around the croquembouche: Cut the looped ends of a wire whisk with wire cutters, or use 2 forks held side by side, and dip the ends into caramel. Wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Serve.

HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF TOWER) RECIPE BY TASTY

Steps:

• In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
• Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
• Add the cornstarch and mix until fully incorporated.
• Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
• Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
• Remove from the heat and add the butter, whisking to combine.
• Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
• Preheat oven to 425˚F (220˚C).
• In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
• Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
• Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
• Using a piping bag with a standard round tip, fill the bag with the batter.
• Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
• Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
• Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
• Let puffs cool completely.
• Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
• Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
• Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
• Remove the pan from the heat and add the heavy cream, stirring vigorously.
• Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
• Continue to stack caramel-dipped cream puffs in a tower shape.
• Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
• Enjoy!

CROQUEMBOUCHE

Steps:

• For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.
• Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.
• Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl 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, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.
• Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.
• Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.
• Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.
• When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.
• Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)
• For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.
• While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and 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, 6 to 7 minutes. Cool slightly.
• Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.
• Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).
• Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 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 a rack to cool.
• To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.
• Make the caramel: Mix the sugar, 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 pan, until the syrup turns deep amber, 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). Be careful-the caramel will still be 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 soft, 45 seconds.
• 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 can be 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 two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.
• To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

CROQUEMBOUCHE

Steps:

• Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3⁄4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
• Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
• Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
• Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
• Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
• The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
• Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
• Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It's a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
• Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
• On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
• Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
• Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you've finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.

MARTHA'S FAMOUS CROQUEMBOUCHE

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
• Make the puffs: Bring milk, water, butter, and salt to a boil in a medium saucepan over medium-high heat. Remove from heat, and whisk in flour. Return to heat, and cook, stirring constantly with a wooden spoon, until mixture pulls away from sides of pan, about 4 minutes. Transfer to the bowl of a mixer fitted with the paddle attachment. Mix on medium speed to cool slightly, about 1 minute. With machine running, add eggs, 1 at a time, beating well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch round tip.
• Whisk together yolk and heavy cream. Pipe about one hundred 1-inch puffs (about the size of a quarter) onto each prepared sheet. Gently brush with egg wash. Bake until puffs rise and are golden brown, 20 to 25 minutes. Let cool on sheets on wire racks. (Puffs can be stored at room temperature for up to 1 day.)
• Transfer caramel cream to a pastry bag fitted with a 1/4-inch round tip. Insert tip of pastry bag into base of each puff, and fill each. Return to sheets in a single layer as you work.
• Assemble the croquembouche: Dip top half of each filled puff into caramel (be careful not to burn your fingers), letting excess drip back into pan. Transfer to a parchment-lined baking sheet. Let stand until caramel is set.
• Carefully dip bottom half of 1 puff into caramel, letting excess drip into pan. Transfer puff, hot caramel side down, to a serving platter. Repeat with 9 more puffs, forming a connected ring as you work. Repeat with more puffs, layering rings to form a 6-layer pyramid, using 45 or 50 puffs total. (If the caramel begins to harden, reheat briefly over low heat.)
• Attach sugar cookies to sides and base of croquembouche, using royal icing or caramel as "glue."
• To make a second croquembouche, make another batch of caramel, and repeat with remaining filled puffs. (Alternatively, serve the remaining puffs on the side.) Serve immediately, or let stand at room temperature for up to 2 hours.

PINK CROQUEMBOUCHE

Steps:

• Pate a Choux:Preheat oven to 450 degrees with rack in bottom third. Line three rimmed baking sheets with parchment. In a medium saucepan, combine butter, sugar, salt, and 1 cup water over medium heat; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low, add eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
• Transfer about half the dough to a large pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Pipe into rounds, about 1 1/4 inches in diameter, onto prepared sheets, spacing about 2 inches apart. Smooth peaks with a wet finger, rounding tops to ensure even rising. Repeat with remaining half of dough. Place baking sheets in freezer while you repeat with remaining dough and make craquelin topping.
• Craquelin Topping:In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy, about 4 minutes. Beat in flour and salt. Add pink food color, a drop at a time, until desired color is reached. Roll out topping between two sheets of parchment to an 1/8-inch thickness. Transfer to a baking sheet and freeze 30 minutes.
• Using a 1-inch round cutter, cut out 72 rounds of craquelin dough and place one on top of each puff. Return to freezer.
• Transfer one baking sheet of puffs to oven; reduce oven temperature to 350 degrees. Bake until bottoms are golden brown and tops are crackled and crisp but not browned, 25 to 30 minutes. Repeat process with remaining baking sheets. (For crispier puffs, remove from oven after baking and use a small paring knife to create a small slit in the base of each puff. Turn off oven; return puffs to oven until crisp, 5 to 8 minutes. Let cool completely.)
• Strawberry Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
• Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and glossy and bottom of bowl is cool to the touch, about 10 minutes. Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined. Scrape down sides of bowl and continue beating until completely smooth. Beat in jam. Remove bowl from mixer and fold in chopped strawberries. Transfer to a pastry bag fitted with a coupler and a filling tip (such as Wilton #230).
• Insert pastry-bag tip into base of each puff; fill. Return filled puffs to baking sheets in a single layer as you work.
• Caramel:Prepare an ice-water bath. In a small saucepan over medium heat, bring sugar and 1/4 cup water to a boil, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar dissolves, about 5 minutes. Increase heat to high and cook, swirling pan gently to color evenly, until caramel is light amber, about 5 minutes. Remove from heat and dip bottom of pan in ice-water bath for a few seconds to stop the cooking. Use immediately.
• Working quickly, dip bottom of each filled puff in caramel (be very careful not to burn your fingers) and adhere puffs closely together in circular pattern, working upwards from the base to top of croquembouche mold.
• Use macarons and meringue kisses to fill in spaces between puffs, as needed.

MARTHA'S CROQUEMBOUCHE

Steps:

• Preheat oven to 425 degrees. To make the puffs, melt the butter in the water with salt and sugar over low heat. Remove from heat and beat in flour with a wooden spoon until completely mixed. Return to heat and stir vigorously for 2 to 3 minutes. Mixture will form a mass, and a film will form on bottom of pan. Remove from heat and, one by one, add eggs, beating vigorously after each addition.
• Using a pastry tube with 1/2-inch opening, form puffs on a buttered baking sheet. Glaze each puff with the beaten egg and water, using a pastry brush. Smooth the top of each puff. Put in the oven for 20 minutes. Remove from oven and pierce each puff with a sharp knife (This allows the steam to escape so that the interior of the puff is not soggy). Return to the oven for 10 minutes more. Cool puffs on a rack. While cooling, prepare pastry cream.
• To make the cream, beat the egg yolks, gradually adding the sugar, until mixture is thick and pale yellow. Beat in the flour. Add the hot milk in dribbles, reserving 1/2 cup for thinning. Return to pot in which milk was scalded, and stir mixture over high heat until it comes to a boil. It will become lumpy first and then will smooth out with vigorous stirring. Be careful not to scorch the bottom of the pot. The cream should be thick, but add milk if too thick to pipe.
• Add the butter, one tablespoon at a time. Flavor with vanilla, cognac, and salt. Cool completely. Inject the pastry cream into the puffs with a 1/4-inch pastry tip.
• To make the nougat, melt the sugar with the lemon juice in a heavy pot. Do not stir. Boil together until a thick amber syrup is formed. Stir in the almonds and spread the mixture on an oiled marble slab while warm. Cut with a sharp knife into a round for the base, and into small triangles for decoration, Keep nougat warm in a 250 degree oven. (It cannot be cut or shaped if it hardens.)
• To make the caramel, bring the ingredients to a boil over high heat. Do not stir. Cover pan (allowing steam to dissolve any crystals that might form). Uncover pan and boil several more minutes, until syrup is amber. Reduce heat to keep syrup from hardening.
• Dip the filled cream puffs, one by one, into the caramel syrup and arrange on the nougat base, forming a cone resembling a pyramid. The caramel holds the cream puffs together.Note: Assemble the croquembouche the day of the party, as it cannot be refrigerated. However, the cream puffs, pastry, and nougat can be prepared in advance.

CROQUEMBOUCHE CONE

Steps:

• Combine milk, butter, and salt in a medium saucepan. Scrape vanilla seeds into the mixture. Bring to a simmer over medium heat, about 10 minutes.
• Meanwhile, whisk egg yolks and sugar in a separate bowl until pale and light, about 3 minutes, and whisk in cornstarch until combined.
• Slowly add the hot simmered milk to the egg yolks, whisking constantly to temper the yolks. Pour tempered mixture back into the pan and cook, whisking constantly, until custard is thick and holds whisk marks, about 2 minutes. Strain custard through a fine-mesh strainer, discard vanilla bean pods, and place plastic wrap directly on the surface of the custard. Refrigerate for at least 2 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line 5 or 6 rimmed baking sheets with parchment paper.
• Combine milk, water, 1 cup plus 2 tablespoons butter, sugar, and salt in a large saucepot over medium heat; bring to a boil, then immediately remove from heat and add the flour all at once. Stir slowly at first to combine, then vigorously until mixture forms a uniform paste.
• Transfer paste to the bowl of a stand mixer fitted with a paddle attachment. Add 12 eggs, 1 at a time, blending on low speed until each egg is completely incorporated. Mixture may appear broken, but keep stirring until it is glossy, smooth, and stretchy.
• Transfer dough into a pastry bag fitted with a 1/2-inch tip and pipe 1 1/2-inch puffs about 1 inch apart on the prepared baking sheets to get about 20 per sheet. Use a wet finger to smooth the tops. Beat the final egg with a splash of water in a small bowl; brush the tops of the puffs with egg wash.
• Place 2 to 3 baking sheets in the preheated oven and bake puffs for 15 minutes. Do not open the oven door, or the puffs will deflate. Decrease oven temperature to 350 degrees F (175 degrees C) and bake until deeply golden brown, about 10 minutes more. Remove puffs from oven and place sheet on a wire rack to cool.
• Increase oven temperature to 425 degrees F (220 degrees C) to continue baking remaining puffs.
• Make caramel while puffs cool. Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium-high heat. Swirl pan occasionally to help dissolve the sugar, but do not stir, until syrup turns deep amber, about 20 minutes. Meanwhile, prepare a large bowl of ice water.
• While the caramel is cooking, fit a pastry bag with a small round tip and fill with pastry cream. Poke a hole in the bottom of each puff and gently pipe in pastry cream to fill. Do not do this far in advance as puffs will begin to turn soggy once filled.
• As soon as caramel has turned a deep amber color, place the bottom of the pot into the ice water to stop the cooking and firm the caramel, about 30 seconds. Carefully pour the still-hot caramel into a 2-cup glass measuring cup.
• Trace a circle onto a piece of parchment using an 8-inch round cake pan. Cut out the circle, leaving a 1-inch border, and place on a serving platter.
• Dip 1 side of a puff into the caramel and stick it onto the parchment. Dip another puff on 2 sides, then stick 1 side to the parchment and the other to its neighboring puff. Repeat gluing puffs over the parchment circle to form a sturdy base, then continue building a conical tower of increasingly smaller circles. Top the tower with a single puff. If caramel begins to harden, microwave for 20 to 30 seconds to loosen.
• Let any unused caramel cool in the pan until it forms a thread when lifted with a fork. 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 as desired. Crack the caramel web and dismantle the tower to serve.

TRIPLE PASTRY CREAM CROQUEMBOUCHE

Steps:

• For the puffs: Preheat the oven to 425 degrees F.
• In a large saucepan set over medium-high heat, bring 2 cups water, the butter, sugar and salt to a rolling boil, then immediately remove the pan from the heat. Stirring with a wooden spoon, add the flour all at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, to cook off some of the moisture, 30 seconds.
• Scrape the mixture into a bowl. Using a hand mixer set on low to medium speed, add 8 of the eggs, one at a time, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
• Transfer the mixture to a pastry bag fitted with a large plain round tip. Pipe the dough in big dollops onto a parchment-lined baking sheet. Whisk the remaining 1 egg with 1 tablespoon water. Brush the surface of the dough with the egg wash to push down any points. Bake for 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. The puffs should have a crust, but also still be soft. Avoid opening the oven door while the puffs bake. Cool the puffs on the baking sheet.
• For the fillings: In a medium saucepan set over medium heat, cook the milk until it just begins to bubble along the edges. In a bowl, whisk the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk until incorporated, being careful to avoid scrambling the eggs. Whisk in the remaining hot milk mixture, reserving the empty saucepan for a later use.
• Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat and stir in the butter and vanilla extract. Remove one-third of the pastry cream to a bowl. Then add the chocolate into the larger batch of pastry cream and stir until the chocolate is completely incorporated. Divide the chocolate cream into two bowls, adding the mint to one batch and the orange to the other. Add the melted caramel and cinnamon to the plain pastry cream, stirring to combine. Cover all three creams with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve.
• Use a plain pastry tip to poke a hole in the bottom of each puff. Place each of the pastry creams into a piping bag fitted with a small tip. Separate the puffs into three equal piles and fill each pile with one of the pastry creams.
• For the caramel: Place the sugar, corn syrup and 2/3 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches a deep amber color, the thermometer will read about 350 degrees F. Remove from the heat. Then quickly but carefully, dip the bottom and sides of the puffs in the caramel to start building the tower. Create a large circle of puffs as the base, then a second, slightly smaller circle on top of the first to draw the circle in and create a tower of cream puffs. Repeat for the remaining puffs. Check it from all sides occasionally to make sure it's straight. When the tower is finished, drizzle the remaining caramel all over and then decorate as desired.

DOUGHNUT-HOLE CROQUEMBOUCHE

Steps:

• Using tape, cover cone with paper. Place cone on turntable if using.
• Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
• Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.
• Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.
• Using thimble, push in toothpicks until not visible.
• Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.
• If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.

CROQUEMBOUCHE (PUFF, CHRISTMAS TREE)

Steps:

• To make Puffs:preheat oven 400f.
• Bring water, butter,sugar & salt to a roiling boil in a large saucepan.
• Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat.
• Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden.
• Cool on a wire rack.
• Prepare carmelized sugar:.
• Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown.
• Do not let it burn Remove from heat.
• Putting it together:.
• Place 14 puffs in a 9" circle on a platter.
• Fill in the center of the circle with about 5 more puffs.
• Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs.
• Continue making each circle smaller to form a tree shape.
• Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.

CHRISTMAS CROQUEMBOUCHE

Steps:

• Make cream puffs
• Preheat oven to 425°F. and butter and flour 2 baking sheets. Spoon pâte à chou into a large pastry bag fitted with a 1/2-inch plain tip and pipe about 55 mounds onto baking sheets, each about 1 1/2 inches in diameter, leaving 1 1/2 inches between mounds. With a finger dipped in water gently smooth pointed tip of each mound to round puffs. Bake puffs in upper third of oven 10 minutes, switching position of sheets in oven halfway through baking if necessary. Reduce temperature to 400°F. and bake puffs 20 minutes more, or until puffed and golden. Let puffs stand in turned-off oven 30 minutes. Transfer puffs to racks to cool. With a skewer poke a 1/4-inch hole in bottom of each puff. Puffs may be made 2 days ahead and kept in an airtight container. Recrisp puffs in 400°F. oven 5 minutes and cool before filling.
• Make filling
• In bowl of a standing electric mixer beat pastry cream until just smooth and soft enough to fold in heavy cream (do not overbeat). In a chilled bowl with cleaned beaters beat heavy cream until it holds soft peaks. Fold whipped cream into pastry cream. Chill filling, covered, about 1 hour, or until cold.
• Fill cream puffs
• Transfer filling to a large pastry bag fitted with a 1/4-inch plain top and barely fill each puff (do not overfill), putting filled puffs in a shallow baking pan.
• Assemble croquembouche
• Using tape, cover cone with parchment paper. Place cone on turntable if using.
• Line a tray with wax paper. Working with 1 cream puff at a time, dip bottom in chocolate sauce, leaving top 1/3 inch uncoated and letting excess drip off, then arrange 1 ring of puffs around base of cone, placing as closely together as possible. Insert toothpick through each puff into cone to attach puff to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).
• Attach second ring of puffs above first, again packing tightly and staggering so puffs in second ring are not directly above puffs in first ring. Continue in same manner to dip and attach remaining puffs. Finish covering cone with 1 puff attached to top of cone.
• Using thimble, push in toothpicks until not visible.
• Decorate by pushing candies and leaves into gaps between doughnut holes.
• To serve croquembouche, dismantle, 1 puff at a time.

JOHN BARRICELLI'S CROQUEMBOUCHE

Steps:

• Place pastry cream in a pastry bag fitted with a 1/4-inch plain tip; pipe cream into puffs, inserting the tip into the bottom of each. Set aside.
• Prepare an ice water bath. In a small saucepan, combine 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water; bring to a boil over medium heat. Wash down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking without stirring until sugar has dissolved, 5 to 6 minutes. Raise heat to high, and cook until syrup is amber-colored, about 5 minutes, swirling pan to brown evenly. Remove from heat, and dip bottom of pan in the ice bath 3 seconds to stop the cooking. Transfer pan to a heatproof surface.
• Dip bottom half of each filled puff into caramel, letting excess drip back into pan. Place puffs, dipped side down, on a serving platter. Make sure the puffs are touching and adhere to one another. Once ring is complete, make another one on top of the first ring, forming a pyramid shape. If at any point the caramel begins to harden in the pan, reheat briefly over a low flame.
• For the spun sugar, make a second batch of caramel with remaining 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Let cool slightly. Test by dipping a handheld whisk with the top cut off into the caramel and holding it over the pan; the caramel should fall back into pan in long golden threads. Dip whisk into caramel, and spin caramel threads over a large piece of parchment paper or onto a wooden rack. Transfer spun-sugar to croquembouche, swirling to cover.

CHOCOLATE TRUFFLE CROQUEMBOUCHE

Steps:

• Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream, liqueur and orange peel. Pour into 9x13-inch baking dish. Refrigerate mixture until firm enough to hold shape, about 1 hour.
• Line 4 large cookie sheets with foil; sift powdered sugar over 2 sheets and cocoa powder over 2 sheets. Using 3/4-ounce ice cream scoop (1 1/2 tablespoons), scoop truffle mixture, mounding slightly, and release onto sugar-dusted sheet. Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets. Using 1/4-ounce ice cream scoop (1 1/2 teaspoons), scoop truffle mixture and release onto sugar-dusted sheet. Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets. Freeze truffles 10 minutes.
• Roll each truffle on sugar-dusted sheets in sugar, then roll between palms of hands into smooth round and set onto clean cookie sheet. Roll each truffle on cocoa-dusted sheets in cocoa, then roll between palms of hands into smooth round and set onto same cookie sheets as sugar-dusted truffles. Freeze 1 hour.
• Dipping:
• Line 2 cookie sheets with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115°F. Remove from over water. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using long fork, lift truffle from chocolate. Tap fork gently against side of pan (if necessary) to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with all remaining sugar-dusted truffles. Freeze for 15 minutes.
• Reheat remaining white chocolate to 115°F. over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.
• Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115°F. Dip spoon into bittersweet chocolate and wave quickly white chocolate-coated truffles, creating zigzag lines. Refrigerate truffles.
• Line 2 more cookie sheets with foil. Using dipping process described above, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once. Immediately top each with candied violet. Refrigerate truffles 1 hour. (Can be prepared 3 weeks ahead. Cover and chill truffles and remaining melted bittersweet chocolate separately.)
• Assemble:
• Remelt remaining bittersweet chocolate. Brush melted bittersweet chocolate in 2-inch-wide strip down length of cone. Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere. Place cone on platter. Holding toothpick at sharp angle, press 2/3 of toothpick into cone near base. Press 1 large truffle onto toothpick. Repeat with more toothpicks and remaining large truffles, alternating dark and white truffles and attaching in spiral design toward top of cone. Begin attaching small truffles 4 inches from top of cone and continue to cover completely. (Can be prepared 1 day ahead. Cover and chill.) Press rose leaves between truffles on cone, covering any spaces. Press toothpicks into roses and attach to leaves between truffles.

CHOCOLATE PRALINE CROQUEMBOUCHE

Steps:

• Make cream puffs:
• Preheat oven to 425°F. and butter and flour 2 baking sheets.
• Spoon pâte à chou into a large pastry bag fitted with a 1/2-inch plain tip and pipe about 55 mounds onto baking sheets, each about 1 1/2 inches in diameter, leaving 1 1/2 inches between mounds. With a finger dipped in water gently smooth pointed tip of each mound to round puffs. Bake puffs in upper third of oven 10 minutes, switching position of sheets in oven halfway through baking if necessary. Reduce temperature to 400°F. and bake puffs 20 minutes more, or until puffed and golden. Let puffs stand in turned-off oven 30 minutes. Transfer puffs to racks to cool. With a skewer poke a 1/4-inch hole in bottom of each puff. Puffs may be made 2 days ahead and kept in an airtight container. Recrisp puffs in 400°F. oven 5 minutes and cool before filling.
• Make filling:
• In bowl of a standing electric mixer beat pastry cream until just smooth and soft enough to fold in heavy cream (do not overbeat). In a chilled bowl with cleaned beaters beat heavy cream until it holds soft peaks and fold in praline powder. Fold whipped cream mixture into pastry cream. Chill filling, covered, about 1 hour, or until cold.
• Fill cream puffs:
• Transfer filling to a large pastry bag fitted with a 1/4-inch plain top and barely fill each puff (do not overfill), putting filled puffs in a shallow baking pan.
• Make caramel:
• In a heavy saucepan stir together sugar and water and bring to a boil over moderately low heat, stirring and washing down sides of pan with a brush dipped in cold water to dissolve any sugar crystals until sugar is dissolved. Boil syrup over moderately high heat, without stirring, until it begins to turn pale caramel. Still without stirring, gently swirl syrup in pan (so that it colors evenly) until it begins to turn golden caramel and remove from heat. Caramel will continue to color slightly off heat and will thicken as it cools. As caramel begins to reach thickness of corn syrup, return pan to a burner at lowest possible heat, using a flame-tamer if necessary, and keep warm (do not simmer).
• Assemble croquembouche:
• Line a tray with wax paper. Working quickly with 1 cream puff at a time, impale bottom of each puff on tip of a small serrated knife and carefully dip top in caramel, leaving bottom 1/3 inch uncoated (to facilitate handling) and letting excess drip off. (Be extremely careful when working with hot caramel.) Set puff, coated side up, on prepared tray. When all puffs are coated, center 3, touching to form a triangle, on a cake-decorating turntable. Form a ring of 9 puffs around triangle and, working with 1 of the 9 puffs at a time, carefully dip 1 edge into caramel, letting excess drip off, and affix puffs to one another in a tight ring around first 3 puffs. Dip bottom of a puff in caramel and center it over middle of first 3 puffs. Working with 1 puff at a time, carefully dip 1 edge of each puff into caramel, letting excess drip off, and build a second, slightly smaller ring on top of the first using 8 puffs (if necessary adding an additional puff in center to stabilize ring), making sure each puff is glued with caramel to the one before it.
• Build on top of first 2 rows 4 more rings of 5 puffs each in same manner, always building from inside out with an additional puff in center as support.
• For top of croquembouche build 1 layer of 3 puffs and top with 1 puff. Let caramel harden 5 minutes and loosen croquembouche from turntable with a spatula. Transfer croquembouche with hands to a platter.
• Slip 5-inch-wide bands of wax paper under edges of croquembouche to protect from caramel drips. Remove caramel from heat and cool to thickness of molasses, 2 to 3 minutes. Dip tip of a small spoon in caramel and drizzle caramel decoratively over croquembouche. (Alternately, all puffs may be dipped in initial caramel and put in a shallow serving bowl without being molded into a cone shape.) Let caramel harden and remove wax paper. croquembouche is best served as soon as possible but may be made up to 12 hours ahead and chilled but not covered.
• To serve croquembouche, lightly shatter caramel cage with back of a knife and dismantle, 1 puff at a time.

CROQUEMBOUCHE (FRENCH CREME PUFFS) UNTRIED

Steps:

• 1. This impressive tower of small cream puffs (profiteroles) and caramelized sugar is well worth the effort. Be sure to start the dessert well in advance, taking advantage of all the useful do-aheads. Last minute assembly is a must for the caramelized sugar so allow several hours and have all ingredients ready
• 2. CREAM PUFF CHOUX PASTRY Bring water and butter to boil in heavy large saucepan over medium heat. Add flour and salt all at once and stir until mixture pulls away from sides forming mass, about 2 minutes. Transfer mixture to heavy duty mixer fitted with wire beater. With mixer running at medium speed, beat in eggs, one at a time, beating well after each addition. Beat until smooth. Cover loosely with plastic and let stand until cool. Preheat oven to 400 degrees F. Spoon half of dough into large pastry bag fitted with plain 1/2-inch round tip. Pipe 3/4 to 1-inch mounds onto baking sheets, spacing apart. Press peaks down onto mounds using moistened fingertip. Bake until golden and puffed, about 20 minutes. Turn off oven. Pierce side of each puff with small sharp knife or a toothpick to allow steam to escape. Return puff to oven for 10 minutes to dry interior. Repeat with remaining pastry. (Puffs can be prepared ahead. Store in freezer bags at room temperature up to 2 days or freeze up to 2 weeks. If frozen, thaw carefully in single layer on paper towel lined baking sheets to avoid any moist spots.)
• 3. VANILLA PASTRY CREAM: Bring cream, milk and vanilla bean to boil in heavy large saucepan. Whisk egg yolks, sugar, flour and salt to blend in large bowl. Gradually beat in hot cream mixture. Return mixture to saucepan and whisk over medium heat until mixture becomes very thick and boils. Transfer to bowl and remove vanilla bean. Cool completely, stirring occasionally. Cover with plastic and refrigerate until well chilled. (Can be made up to 4 days ahead.) Spoon some of pastry cream into pastry bag fitted with plain 1/4-inch tip. Insert tip into score on each puff and fill with cream. Repeat until all puffs are filled.
• 4. CARAMELIZED SUGAR: CARAMELIZED SUGAR AND ASSEMBLY: Select a croquembouche pastry cone available at pastry supply stores (see picture below) for assembly of cream-puff balls into a croquembouche pyramid. Combine 1 cup sugar, 1/4 cup corn syrup and 1/4 cup water in heavy medium saucepan. Boil without stirring until mixture turns amber in color, brushing down any crystals that form on sides of pan with moist pastry brush, about 8 minutes. Remove from heat and place on cold surface to stop cooking. Using tongs, carefully dip cream puff into caramel and place around base of cone. Repeat dipping and placing puffs on cone's surface fitting puffs evenly onto sides. forming concentric circles until caramel is used. Cut the tip from balloon whisk, dip into caramel, and whirl strands of caramel around croquembouche to form a spun sugar web. If caramel begins to harden, reheat briefly over medium heat to liquefy. Croquembouche will hold up several hours at room temperature. Serve by cracking caramel with back of sharp knife and removing individual cream puffs.

CANDY CANE CROQUEMBOUCHE

Steps:

• Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes.
• Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated, then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all of the third egg.)
• Transfer the dough to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.) Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely.
• Make the filling: Put the white chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract. Stir in the mascarpone until combined. Cover and refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip.
• Insert the tip of the pastry bag into the hole in each puff and pipe in the filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours.
• Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off. Transfer the puff to a platter, icing-side down. Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in the circle with more puffs to stabilize the base of the tower. Continue building a conical tower of puffs, using the icing to hold them in place. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.)
• Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.

SNOWMAN CROQUEMBOUCHE

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, combine water, yeast, and honey and whisk to dissolve yeast. Let sit for 5 minutes.
• Switch to the paddle attachment, then add sugar and eggs and mix to combine. Add flour, salt, and mint extract and mix on low until the wet and dry ingredients come together. With the mixer running, add the butter in 3 additions. Increase speed to medium-low and mix until the dough blends together, about 2 minutes.
• Switch to the dough hook attachment and knead the dough on medium-low speed until it forms an elastic ball and pulls away from the sides of the bowl completely, about 5 minutes. Transfer dough to a large greased bowl, cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.
• Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough out to a generous ¼" thickness. Cut into rounds with a 1" cutter and transfer the donut holes to a lightly floured parchment-lined baking sheet. Let rise 20-30 minutes; the donut holes will feel light to the touch but not deflate when they are ready.
• Meanwhile, heat about 4" of oil in a large, heavy-bottomed pot to 330 degrees. Fry donut holes in small batches until evenly golden brown, constantly moving and rolling the donuts, about 1 minute. Transfer to paper towel-lined baking sheet to drain.
• Generously dust donut holes with confectioners sugar, tossing gently to coat completely. Use aluminum foil to create three balls of varying sizes to form the body of the snowman and transfer to a cake stand. Affix donut holes to body using toothpicks, then decorate snowman as desired.
• TO MAKE THE SAUCE:.
• In a small saucepan, combine cream, candy canes, and salt. Bring to a simmer, whisking to dissolve the candy canes completely. Pour the liquid over the chocolate chips in a medium bowl and whisk until smooth. Serve warm.

CROQUEMBOUCHE

Steps:

• Place a dot of chocolate on a serving plate large enough to accommodate a 3-by-9-inch Styrofoam cone; place the cone on top of the chocolate and let stand until set, about 10 minutes. Using an offset spatula, cover the cone in the melted chocolate; refrigerate until firm, about 15 minutes.
• Break a toothpick in half and insert it, broken-end first, into the bottom edge of the cone. Place a frozen cream puff on the end of the toothpick. Continue this process around the bottom edge of the cone, placing cream puffs so that they touch. Continue placing cream puffs in this manner as you travel up the cone, occasionally placing a macaron on a toothpick instead of a cream puff. At the very top of the cone, insert a toothpick upright and place a macaron on top, also upright. Dust the centerpiece with confectioners' sugar using a sieve. Tuck flowers among the cream puffs and macarons. Allow the assembled croquembouche to come to room temperature and serve.