CROQEMBOUSCHE

(Basically, cream puffs stacked into a tower... Pain in the butt, not worth it, just make the cream puffs and eat, BUT if you need an eligant presentation, here you go.)

*Cream Puffs*

-Pudding filling:

2 cups white sugar

4 tablespoons cornstarch

4 cups milk

4 egg yolks

1 pinch salt

1 tablespoon butter

1 teaspoon vanilla extract

In a large saucepan, mix together the sugar, cornstarch and 3 cups milk. If making chocolate, mix in cocoa powder. Bring to a boil and stir frequently until mixture thickens.

Whisk together last cup of milk with egg yolks. As pudding thickens, add egg yolk mixture and stir frequently. Bring to a boil for 1 minute.

Remove from heat, stir in butter and vanilla. Put in refrigerator to cool.

-Patachu (pastry)

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. (If you want to make croquembousche, pipe filling in)

-Spun Sugar

2 1\2 cups gran sugar

1\2 cup water

1\2 cup corn syrup

Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.

Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.