Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PUFFS--------------------------------
1 1/2 ea Sticks unsalted butter
1 1/2 c Water
1/4 ts Salt
1 ts Sugar
1 1/2 c Sifted all-purpose flour
6 ea Large eggs

---------------------------GLAZE--------------------------------
1 ea Egg beaten with 1 tsp water

-------------------MOCHA CREME PATISSIERE------------------------
6 ea Egg yolks
1/2 c Sugar
1/2 c Sifted all-purpose flour
2 c Milk
3 tb Unsalted butter
2 oz Semisweet chocolate
2 ts Instant expresso with 2 tsp

--------------------------CARAMEL-------------------------------
2 c Sugar
2/3 c Water
2 tb Corn syrup

Preheat the oven to 425. To make the puffs, melt the butter in the
water with salt and sugar. Remove from heat, add the flour, return
to heat and beat vigorously for 2 to 3 minutes. (A film should form
on the bottom of the pan.) Cool slightly, and add eggs, one at a
time, beating vigorously. Using a pastry tube with a 1/2 inch
opening, form 1-inch-high mounds, 3/4 inch in diameter, on
parchment-lined baking sheet. Glaze and smooth the tops. Bake for 20
to 25 minutes, until puffed and golden. Cool on racks. To make the
mocha cream, beat the egg yolks, gradually adding the sugar, until
mixture is thick and pale yellow. Beat in the flour, Scald the milk
and add in dribbles, reserving 1/2 cup for thinning. Return to clean
pot and stir vigorously over high heat until mixture boils and
thickens. If it seems too thick to pipe, add reserved milk. Remove
from heat. Add the butter, 1 Tbsp at a time. Melt the chocolate and
add to mixture with the expresso. Just before assembling
croquembouche, inject the cream into the puffs with a 1/4-inch pastry
tip. To make the caramel, bring sugar, water, and corn syrup to a
boil over high heat. Do not stir. Cover pan until steam dissolves any
crystals. Uncover and boil 5 minutes, or until syrup is amber. Remove
from heat. Dip the bottoms of the puffs, one by one, into the caramel
and arrange in a pyramid Cut the tip from a balloon whisk, dip into
caramel, and whirl strands of caramel around croquembouche to form a
spun sugar web.

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