- Whisk together the egg yolks, and sugar in a bowl until light and fluffy. Then whisk in the cornstarch and flour until smooth.
- In a saucepan, heat the milk and vanilla until just simmering.
- Pour ? ? of the milk mixture into the eggs and whisk to combine. This will temper the eggs so they don’t scramble. Add the remaining milk mixture in thirds until smooth.
- Pour the mixture back into the saucepan over medium heat. Cook while whisking until thickened. Remove from pan into a bowl and cover the surface with clingfilm. Let cool completely and then refrigerate.
- Once cooled, whisk the cream until stiff peaks form. Whisk the pastry. Fold the whipped cream into the add the zest of two lemons until combined. Keep the mixture in the fridge until ready to use. Then transfer to a piping bag with a small round tip.
- Preheat oven to 180ºC and line two trays with Silpat or parchment paper.
- In a saucepan, add the water milk, butter, sugar and salt. Bring to a strong simmer.
- Add all the flour at once and mix until the flour swells up and is cooking. Continue stirring and cooking until there is a film on the bottom of the pan and the dough reaches 75ºC.
- Transfer the dough to a stand mixer and mix gently to cool very slightly till the dough reached 65ºC.
- Add half of the eggs and mix until combined. Gradually add remaining eggs while mixing continuously
- If you dip your finger in cold water then drag it through the dough, it should pick up a peak and the dough should not collapse onto itself. Ready to pipe!
- Transfer the dough into a piping bag with a large round tip.
- Pipe 1” rounds onto the baking sheet 1⁄2 -inch apart to leave room for rising.
- Bake for 30-40minutes until golden brown. Poke a hole in the bottom of them when they’re done to allow steam to escape. Let cool completely.
- Fill the choux with the cream filling made, scraping the bottom so that no excess comes out. Then let them chill.
- Dip the filled choux in caramel and place them on a parchment wrapped cone. (we used a large vase wrapped in parchment!)
- Add all the ingredients to a pan and let caramelize without stirring the pot. Use a pastry brush with some water to drip down the edges to stop any crystallization
- Boil until the sugar is a light golden colour, remove from heat so it stops cooking. You can also place it on a bowl of ice to stop the cooking process.
- Carefully dip the bottom of the choux in the caramel. Stack the profiteroles around each other on a parchment wrapped cone until complete. When solid, carefully remove the cone from the parchment paper.
- Dip your fork into the caramel and twirl around the croquembouche to form golden threads. Enjoy!