Croquembouche
Ingredients
- some cream puffs (depends on how high you want)
- 2 cup sugar
- 2/3 cup water
- 2 tbsp corn syrup
Instructions
- bring sugar water and corn syrup to a boil over high heat about 1.5 min Do not stir
- Cover pan until steam dissolves any crystals 2-3 min
- uncover and boil until syrup is amber, should reach hard crack stage
- remove from heat and dip bottoms of the puffs, one by one and arrange into a pyramid
- dip balloon whisk with ends cut of into syrup and whirl strand of syrup around the Croquembouche
- this will form a spun-sugar web
Notes
depending on the size you may meed to make more syrup to stick the puffs and spun sugar