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Instructions
Profiteroles
Step 1
Preheat oven to 400 F and line baking sheet pans with parchment.
Step 2
Bring butter, sugar, salt, and water to a full boil in a medium saucepot. Remove pot from heat and using a wooden spoon, quickly beat in flour until mixture pulls away from sides of the pot.
Step 3
In a mixing bowl, whisk eggs and egg white together until well blended.
Step 4
With wooden spoon, beat eggs, about 1/4 cup at a time, into the flour mixture in the pot, continuing to beat until a ribbon-like batter forms after each addition.
Step 5
Continue to beat in egg until batter seems as if it has absorbed enough and the dough is still stiff enough to pipe rounds from a pastry bag that will hold their shape.
Step 6
Fit a piping bag with a 1/2-inch round or fluted tip of choice and fill halfway full of choux paste. Pipe rounds of desire size 1-inch apart on the prepared baking sheet pans.
Step 7
Bake for 25 minutes then test. Shells are done when they are golden brown and dry in the middle. Shells can be moved to a warming oven at 180 F., if necessary, to allow the centers to dry.
Filling
Step 1
Choose any filling desired, keeping in mind that whipped cream, pastry cream or pudding will all need to stay refrigerated.
Step 2
After making the filling of choice, use a small round tip on a pastry bag to pierce a small hole into the hollow center of the baked and cooled shells.
Step 3
Pipe just enough filling into each shell so it does not ooze out.
Ganache Glaze
Step 1
Chop the chocolate and hold aside in a medium heatproof bowl.
Step 2
In a small saucepot, bring heavy cream to a boil.
Step 3
Quickly pour the cream over the chocolate and gently stir until chocolate begins to melt. Allow mixture to sit for 5-10 minutes then stir until the chocolate melts.
Assembly
Dip tops of chilled and filled profiteroles in chocolate and place on a platter in a circle with all the profiteroles touching. Continue to dip and build a tower until all the profiteroles, as desired, are used. Carefully place tower in the refrigerator to set.
Spun Sugar
Step 1
In medium saucepan, stir water and sugar over medium high heat until mixture comes to a boil. Clip a candy thermometer onto the side of the pot and boil, undisturbed, until mixture reaches the hard crack stage or 300F.
Step 2
While syrup is boiling, spray a parchment lined sheet pan with oil. Spray a fork with oil.
Step 3
Remove candy thermometer from the side of pot when syrup cools to about 270 F.
Step 4
Work quickly with the fork, drizzle designs on the sheet pan. Threads of sugar can be spun directly around the croquembouche.
