To prepare vanilla pastry cream, dissolve cornstarch completely in 1/4 cup of milk. Beat in egg and egg yolks. Combine thoroughly.
Combine the remaining milk with sugar in a saucepan. Bring to a boil and remove from heat.
Pour 1/3 milk mixture into the egg mixture, whisking constantly to avoid eggs to curdle.
Return remaining milk to boil. Pour egg mixture in a stream and continue whisking, until the cream comes to a boil again and starts to thicken.
Remove from heat, and pour the cream through the strainer. Stir in butter and vanilla. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill for at least 6 hours.
To prepare puff pastry, preheat over to 425F, and line two baking sheets with parchment paper.
Combine water, butter, salt and sugar in a saucepan over medium heat. Stir occasionally.
Once boiled, reduce heat to low and stir in flour vigorously with a wooden spoon, until the dough is no longer sticking to the sides of the pot. Scrape the mixture to a food processor.
Add one egg at a time through the feed tube to the mixture while the food processor is mixing.
Transfer mixture to a big pastry big fitted with a plain tip. Pipe 1 inch dots onto parchment paper. Wet your finger in cool water and tap any points on the batter.
Bake for 13 minutes. Let cool completely.
Spoon the pastry cream into a bag fitted with a small plain tip. Insert the tip into the bottom of a puff pastry and pipe about one teaspoon of pastry cream into it. Repeat with the remaining. Chill the cream puffs for about an hour or a day before you are ready to assemble.
To prepare caramel glaze, bring the water, sugar and corn syrup up to a boil in a small pot over high heat and continue to boil, uncovered and without stirring, and occasionally brushing the sides of the pot with water, until it is a light amber color.
To assemble the tower, carefully dip puff pastry in caramel sugar and stack one of top of another to make a cone. Dip a fork in the caramel and carefully drizzle sugar around the outside.
To assemble a tower, my suggestion is to lay out your unfilled puffs in a practice design to get a feel of how to assemble the final dessert. Just to see which pieces fit together best.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 109 (61%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 31.3mg||10 %|
|Sodium 105.3mg||4 %|
|Potassium 104.8mg||3 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 14.6g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.