Cream Puff Croquembouche with Pastry Cream

Step 1: Make the Pastry Cream

1. Heat 200ml milk until simmering.
2. In a bowl, whisk 45g egg yolks, 35g sugar, and 18g plain flour until smooth.
3. Gradually add 2/3 of the hot milk to the mixture, whisking well.
4. Pour back into the pot and cook over medium heat, whisking constantly until thickened, then cook for 3 more minutes.
5. Remove from heat, stir in 20g butter and 2 tsp vanilla extract.
6. Sieve the cream to remove any lumps, cover with plastic wrap (touching the surface), and chill in the fridge.

Step 2: Make the Cream Puffs

1. Heat 60g water and 20g butter in a pot until simmering.
2. Turn off the heat and stir in 37g flour.
3. Turn the heat back to medium and cook for another 2 minutes to evaporate excess moisture.
4. Transfer to a bowl and let it cool slightly.
5. Gradually add 1-2 eggs, mixing well after each addition, until the batter falls from the spoon in a V shape.
6. Pipe onto a baking tray and bake at 180°C for 28 minutes.

Step 3: Assembly

1. Once the cream puffs are cooled, make a small hole in the bottom of each and fill with the prepared pastry cream (mix the cream first until smooth).
2. Prepare the caramel by heating 100g sugar and 25g water until it reaches a caramel color.
3. Dip the bottom of the pot briefly in cold water to stop the cooking.
4. Dip the tops of the filled puffs into the caramel.
5. Assemble the croquembouche by dipping the edges of the puffs into the caramel and stacking them.
6. Finally, use a fork to dip into the caramel and twirl around the puffs to create sugar threads.