Croquembouche

Method

1. Start. Bake dry, evenly sized puffs; fill and chill. Prepare a parchment-covered cone guide.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
2. Then. Cook dry caramel to amber. Dip puffs carefully and build rings from a wide base upward.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
3. Finish. Finish shortly before serving; keep away from humidity.Watch for: Start checking a few minutes early and let appearance, texture, and temperature confirm that it is done.