|Cr me patisserie||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
Choose a serving platter the size you want your croquembouche base to be. Fill profiteroles with Creme Patissiere. Place sugar in a small, heavy saucepan and cook slowly, tilting frequently from side to side so that sugar heats evenly, until it melts and caramelises to a rich brown. Dip saucepan in cold water to stop further cooking. Lifting profiteroles with two fine skewers dip tops in the toffee and arrange in a ring, touching each other, on the plate. Dip more profiteroles and arrange in a slightly smaller ring on top, holding each profiterole steady until toffee sets to secure it in place. Continue, using 1-2 fewer profiteroles for each layer, to make a tall cone shape ending in one profiterole on top. Gently reheat toffee if it becomes too thick. Put croquembouche in a cool, dry place until required (in humid weather, use a fan to keep toffee from getting sticky). Reserve remaining toffee. Just before serving, decease with spun sugar. Dip in the backs of two metal spoons, touch together then pull apart to pull a long fine thread of toffee repeat until you have a bunch of threads then break off and drop over the croquembouche. Spun sugar to be made far ahead of time as it becomes damp and collapses.