- 4 batches of profiteroles (see related recipe), filled with creme patissiere
- 860g (4 cups) caster sugar
- 330ml (1 1/3 cups) water
- Silver cachous (optional), to decorate
- Step 1 - Make profiteroles and creme patissiere (see related recipe).
- Step 2 - Make toffee: Place sheets of non-stick baking paper on a clean work surface. Stir 645g (3 cups) of the sugar and 250ml (1 cup) of the water in a saucepan over medium heat until the sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 25 minutes or until light golden.
- Step 3 - Place the saucepan in a roasting pan on a heatproof surface. Add enough hot water to the roasting pan to come halfway up the side of the saucepan.
- Step 4 - Insert a fork into the base of 1 profiterole and dip the top in the toffee. Place the profiterole, toffee-side up, on the baking paper. Repeat with the remaining profiteroles and toffee.
- Step 5 - Stir the remaining sugar and water in a saucepan over medium heat until sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until light golden. Place saucepan in a roasting pan. Add enough hot water to roasting pan to come halfway up the side of saucepan.
- Step 6 - Use tongs to pick up 1 profiterole and dip the base in the toffee. Place on a round serving platter. Repeat with another 11 profiteroles and toffee, arranging side-by-side in a circle on the platter.
- Step 7 - Repeat with another 6 profiteroles and toffee to fill the centre of the circle to create the base for your croquembouche.
- Step 8 - Repeat with the remaining profiteroles and toffee, arranging them on top of each other to create layers, finishing with 1 profiterole on top.
- Step 9 - Dip 2 forks into the remaining toffee. Press the backs of the forks together and hold for 30 seconds. Quickly pull forks apart to make thin strands. Wrap the strands around the croquembouche and sprinkle with cachous.