|For custard filling|
|Flour||2 Ounce, sifted (1/2 Cup, 60 Gram)|
|Milk||1 Pint (2 1/2 Cups, 600 Milliliter)|
|Orange flavored liqueur||2 Tablespoon|
|Water||1 Pint (2 1/2 Cups, 600 Milliliter)|
|Sugar||2 1⁄2 Pound (5 Cups, 1.25 Kilogram)|
1. To make filling, beat egg yolks and sugar until thick and creamy. Fold in flour and 1 tablespoon milk. Scald remaining milk, stir a little into egg mixture, then gradually stir egg mixture into milk. Cook mixture over a low heat, stirring constantly, for 5 minutes or until mixture thickens; cool slightly. Stir in liqueur and set aside to cool completely. Spoon filling into a piping bag fitted with a plain nozzle and pipe a little into each profiterol.
2. To make toffee, place half the water and half the sugar in a heavy-based saucepan and cook over a low heat, stirring constantly, until sugar dissolves. Bring to the boil and boil until golden.
3. To assemble, place a croquembouche cone on a large serving plate. Dip the base of each profiterol in toffee and arrange in layers around the cone. Use remaining water and sugar to make a second quantity of toffee, cool slightly. Spin toffee over and around croquembouche. Stand in a cool place until required.