# 9 – Something’s Burning Uncut – Keith & The Girl

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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