Croque en bouche

Instructions

1. Preheat the oven to 200°C (392°F).
2. In a saucepan, bring 250 ml water and 100 grams butter to a boil. Add 150 grams flour and stir until a dough forms.
3. Transfer dough to a bowl and let cool slightly. Beat in 4 eggs, one at a time, until smooth.
4. Pipe small mounds of dough onto a baking sheet. Bake for 20-25 minutes until golden. Cool completely.
5. For pastry cream, heat 500 ml milk and vanilla bean in a saucepan until just boiling. Remove from heat.
6. Whisk 100 grams sugar, 40 grams cornstarch, and 4 egg yolks in a bowl. Gradually whisk in hot milk.
7. Return mixture to saucepan and cook over medium heat until thickened. Stir in 50 grams butter. Cool completely.
8. Fill choux puffs with pastry cream using a piping bag.
9. For caramel, heat 200 grams sugar and 50 ml water in a saucepan until golden brown.
10. Dip filled puffs in caramel and stack into a cone shape. Allow caramel to set before serving.

Prep

• Bring eggs to room temperature
• Soak vanilla bean in milk for 30 minutes