Cream-Filled Puffs (Croquembouche)

Milk

Heat the milk, salt, and butter until it melts

Remove from heat and add flour one by one, stirring quickly with a wooden spoon

Heat without stopping for 30 minutes or until it leaves the bottom of the pan

Pour into a bowl and join the eggs, one at a time, beating well with a wooden spoon until it becomes a homogeneous mass

Preheat oven to medium temperature

Place the mixture in a confectioner's bag with raspberry tip and make small mounds on the baking sheet with 2 cm diameter

Bake for 30 minutes

Reduce heat and let bake until the puffs are firm and golden. Reserve

Cream

Heat all ingredients over medium heat and mix until it thickens

Remove from heat, cover with plastic wrap and let cool

Place in a confectioner's bag with smooth tip, pierce the puff at the bottom and fill each one. Reserve

Glace

Pour sugar and water into a pan and heat over medium heat, stirring constantly until it dissolves

Cook without stirring until it caramelizes

Remove from heat and let cool

Assembling

Make a cone of cardboard with a height of 30 cm and arrange on a plate

Pierce the puff with a fork, dip its side in the glaze and place one by one around the cone, covering it completely

Let dry slightly

With the fork, pull out any remaining caramel that has formed and stretch, creating strings over the puffs

When dried, remove the cone and serve.