Croquembouche

Instructions

1. Prepare the choux pastry
   In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring occasionally. Once the butter has melted completely, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
2. Finish the choux dough
   Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl. Let cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. The dough should be thick enough to hold its shape but soft enough to fall from the spoon in a V-shape. You may not need all the eggs.
3. Bake the profiteroles
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Transfer the dough to a piping bag fitted with a ½-inch round tip. Pipe small rounds about 1.5 inches in diameter, spacing them 2 inches apart. Smooth any peaks with a wet fingertip. Bake for 25-30 minutes until golden brown and puffed. Make a small slit in each puff to release steam, then return to the turned-off oven with the door ajar for 5-10 minutes to dry out. Cool completely on wire racks.
4. Prepare the vanilla cream filling
   In a large bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a small round tip. Make a small hole in the bottom of each cooled profiterole and fill with the cream.
5. Make the caramel
   In a medium saucepan with high sides, combine 400g sugar, 100ml water, and lemon juice. Heat over medium heat without stirring until the sugar dissolves. Increase heat to medium-high and cook until the caramel turns a deep amber color (around 340°F/170°C on a candy thermometer). Immediately remove from heat and carefully place the bottom of the pan in cold water for a few seconds to stop the cooking process.
6. Assemble the croquembouche
   Place a parchment paper cone or a croquembouche mold on a serving platter. Dip the side of each cream puff into the hot caramel and immediately place onto the cone, starting with a wide circle at the bottom and working your way up in increasingly smaller circles. Work quickly as the caramel will harden. Be careful as the caramel is extremely hot.
7. Create the caramel decoration
   If the caramel has hardened, gently reheat it. Dip a fork into the caramel and wave it around the croquembouche to create delicate threads of spun sugar. Alternatively, you can dip the tines of the fork in the caramel and flick it back and forth over the croquembouche. Continue until the tower is decorated with a web of caramel threads.
8. Final presentation
   Carefully remove the cone if using one. Decorate with optional dragées, edible flowers, or ribbons. Serve the croquembouche within a few hours of assembly, breaking it apart by pulling off the profiteroles with your hands or cutting with a sharp knife.