1. To make the Choux Pastry: Preheat oven to 425F, and line the baking sheet with parchment paper. To a medium-sized saucepan, add in 1+1/2 cup water, 1 + 1/2 cup milk, 24 Tbsp. butter, 3 tsp. white sugar, and 3/4 tsp. salt. Place that over medium heat, and cook until the butter is melted and the mixture comes to a boil. Remove from heat, and stir in 1 cup of all-purpose flour. Once combined, place back over medium heat, and cook, stirring constantly, cooking for about 2 minutes. Remove from heat, and with an electric hand mixer, beat it for about 1 minute to cool the mixture down. Add 12 large room-temperature eggs, one at a time, beating with each addition. Once all the eggs are combined, beat for one more minute, and once it’s done a thick ribbon should form when the dough is pulled up.

2. Transfer the choux pastry to a piping bag, and pipe onto the lined baking sheet. If you have any peaks form while piping, wet your finger and smooth it out. Brush with egg wash, and bake at 425F for 10 minutes. Now, without opening the oven, reduce the oven to 325F and bake for 20-22 minutes. Let them cool completely.

3. To make the Pastry Cream: To a medium-sized bowl, add in 4 large egg yolks, 3 Tbsp. cornstarch, 1/4 tsp. salt, and 2 tsp. vanilla extract. Whisk that together then set aside. In a separate bowl, pour 2 cups milk and 1/2 cup white sugar into a small saucepan. Cook it over medium-high heat, just until it starts to simmer. SLOWLY pour the milk into the egg mixture, and whisk it constantly. Put the liquid back into the pot and cook it until it starts to thicken. Remove it from the heat, and add in 5 Tbsp. butter. Whisk that to combine.

4. Cover the pastry cream with saran wrap, and refrigerate for 2 hours. Meanwhile, whip up 2 cups of heavy whipping cream until stiff peaks. Once the pastry cream is done refrigerating, fold in the whipped cream and there you have your homemade cream filling!

5. Now it’s time to fill your cream puffs! Place all of the cream into a piping bag, with a piping tip. With a knife, puncture the bottom of the cream puff to create a small opening. Next, simply fill the cream puff with the cream.

6. Now the last step is to make the caramel to hold the Croquembouche. Add 2 cups white sugar to a medium-sized saucepan, along with 2 Tbsp. corn syrup and 2/3 cups water. Now, WITHOUT mixing, bring the mixture to a boil, and place the lip on. Cook it for 5 minutes. Now, remove the lid and cook it for another 5 minutes, or until the caramel reaches 300F.

7. Now you have to work pretty quickly and carefully for this step! Dip each cream puff into the caramel, and place it onto the serving plate. Be sure to place them on their side, and keep adding cream puffs until you have a tower of them!

8. Once that’s finished, take a fork and dip it into the caramel. Drizzle it all around the Croquembouche, to create a pretty look. Now you’re all ready to serve!

9. Enjoy!