Croquembouche

Profiteroles Preparation:

1. In a pot on medium heat, pour 200 grams of butter. Let it melt a little, but not completely. Then put in the water, the sugar, and the salt, and stir. Leave the mixture at medium heat until the butter melts.
2. In a bowl, sieve the flour.
3. When the mixture in the pot is ready (the melted butter), remove from the heat and pour in all the flour. Stir very quickly. The texture has to be similar to that of a puree.
4. Bring the pot to a low heat so that it shines. It is important not to stop stirring for approximately 10 minutes. Once the time has passed, remove the pot from the heat and leave it to rest for 5 minutes.
5. In a separate bowl, beat 8 eggs. Once beaten, add to the pot little by little and stirring with the already rested dough.
6. Preheat the oven to 220ºC above and below for 10 minutes. Line a baking tray with vegetable paper. Put the dough into a piping bag. Create small mountains with the pastry bag on the tray. It doesn't matter if they are different sizes. Put the tray in the oven at 180ºC for 25 minutes. When the time is up, remove the tray and let the profiteroles rest. Repeat the process until all the dough in the piping bag has been used up.

Filling Preparation:

1. Pour 500 milliliters of cream into a cold bowl and stir. When it is half-way done, throw in 75 grams of sugar glass and the 2 scoops of vanilla essence. Keep stirring vigorously until it is whipped.
2. In a pot over medium heat, add 500 milliliters of milk and 15 drops of vanilla essence. Stir well. When it starts to boil, remove from the heat. Separate the yolk from the egg white of 3 eggs. To the yolk, add 100 grams of sugar and 30 grams of cornstarch. Stir well. Put the milk back on the fire and add the yolk mixture. Stir until it becomes like a pastry cream. Place in a glass container and cover with plastic film. The film must touch the cream so that it does not become crusted. Keep in the fridge.
3. Place both fillings in piping bags and fill all the profiteroles through their base. If there is no hole, use the tip of the piping bag to do so. Use only one type of filling in each profiterole.

Assembly Preparation:

1. To make the profiteroles stick, put 500 grams of sugar, 125 milliliters of water and 75 grams of honey in a pot over medium heat. Leave on medium heat and do not stop stirring. When it reaches 165ºC, leave it for 10 minutes. Once the time has passed, make a water bath with cold water to reduce the temperature.
2. Make a mountain out of the profiteroles using the candy as glue. Be careful if the candy is still burning.
3. Chocolate syrup can be added on top.
4. It is ready to eat now.