French Croquembouche: How to Make a Showstopping Dessert

Make the choux pastry. In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat, stirring until the butter is melted.

Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Return the pan to medium heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let cool for 5 minutes.

With the mixer on medium speed, add the eggs one at a time, beating well after each addition. The dough will look broken at first, but it will come together as you add more eggs. The dough is ready when it is smooth, glossy, and forms a V-shape when dropped from the paddle.

Transfer the dough to a piping bag fitted with a 1/2-inch round tip.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pipe 1-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 25 to 30 minutes, or until golden brown and puffed up. Do not open the oven door during baking, or the puffs may collapse.

While the choux puffs are baking, make the vanilla pastry cream. In a medium saucepan, whisk together the egg yolks, cornstarch, salt, and vanilla extract.

In a separate saucepan, bring the milk and sugar to a boil over medium heat, stirring until the sugar is dissolved.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and smooth.

Remove from the heat and stir in the butter until melted and combined.

Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until cool.

Make the caramel. In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.

Continue to cook, without stirring, until the caramel turns a deep amber color.

Remove from the heat and carefully pour the caramel onto a silicone mat or parchment paper. Let cool completely.

Once the caramel is cool, break it into pieces.

Fill the choux puffs with the vanilla pastry cream using a piping bag fitted with a small round tip.

Dip the bottom of each puff into the melted caramel and attach it to the cone-shaped form. Continue until the entire cone is covered with puffs.

Drizzle any remaining caramel over the croquembouche.