Espresso Crème Croquembouche

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup water
• 1/4 tsp salt
• 4 eggs
• 2cups whole milk
• 2 tbsp espresso powder
• 4 egg yolks
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/4 cup butter
• 1 tsp vanilla extract
• 1 cup sugar
• 1/2 cup water

How To Make Espresso Crème Croquembouche

1. Prepare the Choux Pastry: Preheat your oven and line a baking sheet with parchment paper. Combine water, butter, and salt in a saucepan, bring to a simmer. Add flour, stir into a ball, and transfer to a mixing bowl. Beat in eggs one at a time until smooth.
2. Pipe the Choux Pastry: Transfer choux pastry to a piping bag and pipe small mounds onto a baking sheet. Bake until golden brown and puffed, then cool before filling.
3. Make the Espresso Pastry Cream: Heat milk and espresso powder in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk in hot milk, cook until thickened, and add butter and vanilla. Let cool.
4. Assemble the Croquembouche: Fill cooled choux puffs with espresso pastry cream. Dip filled puffs in caramel and stack them to form a tower.