• Preheat oven to 425°F
• Fill a pastry bag (fitted with 1/2 inch tube) with the pâte à choux.
• Lightly grease and flour a baking pan and pipe small puffs into it.
• Brush egg wash on top and slightly smooth the puffs.
• Bake in upper third of oven for 15 minutes without opening the oven.
• Turn oven off after the initial 15 minutes and leave the puffs for another 10 minutes with the door slightly ajar.
• Let cool and fill as desired.

Crème patissière

Assemble and measure all ingredients before starting. Work quickly. For one cup:

1 1/2 Tbsp of all purpose flour
1 1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac

• Sift flour in 2 quart mixing bowl.
• Add sugar and mix well.
• In a small bowl, beat the egg yolk slightly with a fork.
• Knead 2 Tbsp of butter with the heel of your hand and reserve.
• In a 2 1/2 quart saucepan bring the milk to a boil.
• Pour 1/2 the milk in the flour bowl and beat quickly until smooth.
• Add the egg yolks and blend well.
• Pour this mixture into the remaining milk (bring back to the boil if necessary) and cook for 30 seconds or until thick.
• Cool by putting bottom of pan in cold water. Continue beating.
• When just warm, add rum.
• Whisk in the butter and mix until incorporated.
• Cover and refrigerate.

Caramel

• Bring 1/4 cup of water with 1/2 cup of sugar to a boil.
• Let it boil until it reaches a nice brown color.
• Use immediately.

Assembling the croquembouche

• Fill each puff with the pastry cream using a pastry bag with a small tube.
• Use the caramel to glue the small puffs together as you build a pyramid.