Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts. 

Recipe: http://bit.ly/SBKeithandTheGirlRecipe

CROQUEMBOUCHE

A French dessert that’s often served at weddings and other special occasions.

MAKE THE CUSTARD - Preheat oven to 425˚F

- Separate out 18 egg yolks

- In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat.

- Bring to a boil and then turn off heat.

- Using a hand mixer, beat the egg yolks and 2¼ cups sugar until light and fluffy, about 2 minutes. - Add ¾ cup cornstarch and mix until fully incorporated.

- Add ½ cup of the milk to the egg yolk mixture and mix until well combined.

- Add the remaining milk mixture and beat until fully incorporated.

- Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.

- Remove from the heat and add 3 tablespoons butter, whisking to combine.

- Strain the custard into a bowl. Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hours.

MAKE THE PUFFS (“PATE A CHOUX”)

- In a large pot, bring 4 cups water, 4 sticks butter, 2 teaspoons salt, and 6 tablespoons sugar to a boil over high heat. GET THESE INGREDIENTS READY WHILE BOILING:

- 4 cups flour

- 12 eggs

- Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.

- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove from heat and put in stand mixer.

- Mix in one egg at a time until fully incorporated. - Using a piping bag with a round tip, fill the bag with the batter.

- Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.

- Use a wet fingertip to gently press down any points on the puffs.

- Brush the egg wash over the the puffs.

- Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.

FILL THE CREAM PUFFS WITH CUSTARD MAKE THE CARAMEL

- Add 2 cups sugar, 2 tablespoons corn syrup, and ⅔ cup water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving.

- Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).

- Remove the pan from the heat and add ⅔ cup heavy cream, stirring vigorously.

ASSEMBLE THE CROQUEMBOUCHE

- Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.

- Continue to stack caramel-dipped cream puffs in a tower shape.

- Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.

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