Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts. Recipe: http://bit.ly/SBKeithandTheGirlRecipe CROQUEMBOUCHE A French dessert that’s often served at weddings and other special occasions. MAKE THE CUSTARD - Preheat oven to 425˚F - Separate out 18 egg yolks - In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat. - Bring to a boil and then turn off heat. - Using a hand mixer, beat the egg yolks and 2¼ cups sugar until light and fluffy, about 2 minutes. - Add ¾ cup cornstarch and mix until fully incorporated. - Add ½ cup of the milk to the egg yolk mixture and mix until well combined. - Add the remaining milk mixture and beat until fully incorporated. - Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes. - Remove from the heat and add 3 tablespoons butter, whisking to combine. - Strain the custard into a bowl. Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hours. MAKE THE PUFFS (“PATE A CHOUX”) - In a large pot, bring 4 cups water, 4 sticks butter, 2 teaspoons salt, and 6 tablespoons sugar to a boil over high heat. GET THESE INGREDIENTS READY WHILE BOILING: - 4 cups flour - 12 eggs - Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball. - Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove from heat and put in stand mixer. - Mix in one egg at a time until fully incorporated. - Using a piping bag with a round tip, fill the bag with the batter. - Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart. - Use a wet fingertip to gently press down any points on the puffs. - Brush the egg wash over the the puffs. - Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes. FILL THE CREAM PUFFS WITH CUSTARD MAKE THE CARAMEL - Add 2 cups sugar, 2 tablespoons corn syrup, and ⅔ cup water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. - Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C). - Remove the pan from the heat and add ⅔ cup heavy cream, stirring vigorously. ASSEMBLE THE CROQUEMBOUCHE - Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern. - Continue to stack caramel-dipped cream puffs in a tower shape. - Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. The Berty Boy Tour is on sale now! Get your tickets at www.bertbertbert.com For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com To Follow me on.. Twitter: https://twitter.com/bertkreischer Facebook: https://www.facebook.com/BertKreischer Instagram: https://www.instagram.com/bertkreischer/?hl=en Youtube: https://www.youtube.com/user/Akreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

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“What did the council decide on item 42?” — answered with the speaker and the moment.