Professional Baker Teaches You How To Make CROQUEMBOUCHE!

Anna Olson builds this grand tower of cream puffs by glueing profiteroles together with caramelized sugar. Profiteroles recipe: Recipe makes 1 tower of 50-60 profiteroles. INGREDIENTS Pastry Cream 1 cup (250 mL) 2% milk ½ vanilla bean OR 1 1/2 tsp (3 mL) vanilla bean paste 3 large egg yolks 3 Tbsp (45 g) sugar 2 Tbsp (30 g) cornstarch 2 Tbsp (30 g) unsalted butter, cut into pieces Choux Paste ¾ cup (175 mL) 2% milk ¾ cup (175 mL ) water 1/2 cup 2 Tbsp (125 g) unsalted butter 2 tsp (5 g) sugar ½ tsp (3 g) salt 1 ⅔ cup (250 g) all-purpose flour 5 large eggs, at room temperature Profiteroles double Choux Paste recipe 9 Tbsp (135 mL) water 3 cup (675 g) sugar 3 Tbsp (45 mL) white corn syrup OR glucose Assembly directions: Pastry Cream 1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer