Choux pastry:
400g butter
20g sugar
530ml full cream milk
20g salt
425ml water
530g plain flour
16 eggs
Egg wash:
2 eggs
50ml full cream milk
1. Preheat oven to 190C fan forced. Gently grease 9 oven trays.
2. For that choux pastry: Place butter, sugar, milk, salt and water inside a large wide-based saucepan (large nederlander oven) and produce towards the boil. Remove from heat and taking advantage of a wood spoon, rapidly beat within the flour. Go back to heat and continue beating until mixture all comes together leaving along side it from the pan. Keep beating for 1-2 minutes to prepare the flour. Remove from heat and awesome slightly.
3. Transfer to some large bowl of the stand mixer. Using stand mixer, beat mixture to produce anymore heat. Add eggs individually, beating well in between each addition, until all of the eggs happen to be added and mixture is thick and glossy. Beat for any couple of more minutes, or until thickened.
4. Spoon half the choux pastry batter right into a large piping bag fitted having a 1.25-1.5cm round nozzle. Cover the rest of the pastry with cling film. Pipe mixture onto trays in mounds 3cm wide and 2cm high, departing 5cm in between each for distributing. Repeat with remaining choux pastry.
5. For that egg wash: Gently whisk eggs and milk together and brush onto piped choux pastry. Bake for twenty five-half an hour, until puffed and golden brown. They ought to feel firm and seem hollow when drawn on around the base. Transfer puffs to wire racks to awesome.
Crme patissiere:
1.7L full cream milk
2 vanilla beans, split, seeds crawled
440g egg yolks (about 24 egg yolks)
440g caster sugar
175g butter, diced, softened
6. For crme patissiere, stir the milk, vanilla bean seeds and beans inside a large wide-based saucepan (nederlander oven) over medium heat until almost boiling. Remove in the heat and discard the vanilla beans.
7. Meanwhile whisk yolks, sugar and corn flour inside a bowl until thick and pale. Using electric beaters fitted with whisk attachment, progressively whisk half the new milk in to the egg mixture. Return the egg mixture to remaining mixture in saucepan. Whisk on the medium heat until custard boils and thickens. Spread on the 4cm deep oven tray to awesome quickly. Cover the top of custard having a sheet of baking paper to avoid an epidermis developing.
8. When mixture has cooled to 55C, transfer it to some large bowl and stir through butter until completely combined. Cover with baking paper. Refrigerate to awesome completely.
9. Spoon cooled crme patissiere right into a piping bag having a 5-8mm nozzle. Poke a little hole in the bottom of each puff and fill with crme patissiere.
Caramel:
1kg white-colored sugar
300ml water
400ml liquid glucose
Set up:
Edible flowers
10. Place sugar and water inside a large wide based saucepan or deep fry pan, place over medium heat and prepare without boiling until sugar dissolves. Provide the boil without stirring. Add glucose, prepare until mixture is caramel in colour. Remove from heat and dip base of pan inside a large bowl of cold water to awesome slightly.
11. Dip the top of the each filled puff inside a little caramel and put on the tray, caramel-side up, to create. Reserve one undipped puff for that tip.
12. To put together, oil within a croquembouche cone. Place one uncoated puff into the purpose of the cone. Working individually, dip the edges from the puffs in to the caramel and put in to the cone. Continue dipping and adding balls until within the cone is included. Leave to create.
13. Place a tiny bit of caramel around the puffs around the bottom of the cone. Invert the cone onto a cake base and lift off lightly.
14. To spin the sugar, lay baking paper around the workbench. Place two moving pins about 40cm apart around the baking paper.
15. Return the caramel to some low heat. Have a whisk with ends snipped off, use the melted caramel and flick backwards and forwards within the moving pins to produce a lengthy bundle of spun sugar that appears like cotton made of woll. Start wrapping the bundle round the tower. Repeat making bundles til you have enough to pay for the tower of profiteroles.
16. Decorate with flowers.