Is this caramel cream-puff skyscraper a showstopper? Yes. Is it a major-league project? Yes! Here’s the strategy: Make the puffs and the pastry cream a couple of days in advance, then tackle assembly on the morning of the day you plan to serve this.


Servings: Makes 40–50 filled puffs

Pâte à Choux

½ cup whole milk

6 tablespoons unsalted butter, cut into pieces

1 tablespoon granulated sugar

½ teaspoon kosher salt

1 cup all-purpose flour

6 large eggs, room temperature

Pastry Cream

2 cups whole milk

4 tablespoons unsalted butter, cut into pieces

½ teaspoon kosher salt

½ vanilla bean, split lengthwise

5 large egg yolks

½ cup granulated sugar

¼ cup cornstarch

Powdered sugar (for dusting)

Caramel and Assembly

2½ cups granulated sugar

2 tablespoons light corn syrup

Special Equipment

Two pastry bags; ½”-diameter pastry tip and a small star tip


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