Croquembouche

Preheat the oven at 220 deg C. In a large saucepan, bring the water, butter, salt and sugar to a boil. When the mixture boils, immediately take the pan off and add flour and keep stirring continuously till it cooks like a roux.

Scrape the mixture in a paddle attachment fitted mixer and mix on a medium speed. Add one egg at a time and keep mixing till the mixture becomes piping consistency.

Pipe the batter on a greased and dusted tray in small balls and bake at required temperature for 25-30 minutes.

To make a custard boil the milk and sugar. Make a thick slurry of egg yolks and cornstarch and pour the boiled mixture over the egg mixture. Cook it on a double boiler till it thickens. Add butter and vanilla essence when off the heat.

Cool the mixture and the baked Choux completely. Slit the Choux and fill it with custard.

For making the caramel: Take a non-stick pan and put the sugar on a low flame and cook it till its light amber in colour. Stick the choux buns over each over in a pyramid and cover it with spun sugar.

You can also decorate it with candies, gold balls, edible flowers, almonds, etc.