Croquembouche, Part One

For christmas eve this year, I thought it would be nice to attempt a fancy dessert. Something borderline insane for someone with 2 jobs, a house, 3 pets, a b.f., and regular holiday hosting duties.

A croquembouche will do nicely.

After reviewing a few recipes online, settled on this one. An astonishing number of eggs are required. I used 18. MADNESS. But it seemed basic enough. Never made a custard before, or caramel, but the poufs are easy. Usually i make gougeres (choux pastry plus gruyere) using "Aunt Martha's" recipe (similar to this one but w/o the herbs) and figured that I could have adapted it for the desserts, but stuck with the food network one for ease.)

So HERE WE GO.

Broke it up over two days:
Today (12/23):
custard
poufs
Tomorrow (12/24):
caramel
assembly

Here are today's steps:

 1) Custard, to chill in fridge until tomorrow.

2% milk with 1 split vanilla bean. Boil then steep.

Meanwhile: lots of eggs. I didn't lie.

Mixing yolks with sugar, adding some hot milk, then all the hot milk makes this.

Throw that mix back on the stove and stir like crazy. Thick, gooey, and yum.
I divided it and added 1.5 tablespoons of dark cocoa powder to half. Super excited about that.

2) Choux Pastry

Water, butter, sugar and salt. I use Lo Salt for most baking. Sure other options, but this one's Scottish. : )

Add flour and stir like crazy.

After adding, yup, more eggs, mixing a lot, then comes the messy part.
Those first 3 at the top are what happens when you use a star tip. Don't.

And after baking: golden, beautiful poufs, just waiting to be filled
with custard- tomorrow.

We'll see how the rest of it goes tomorrow. Happy Xmas Eve Eve.

cheers-
ashley