Cream Puff Tower

Cream Puff Tower: A Show-Stopping Dessert

If you’re looking to impress your guests with a dessert that’s both delicious and visually stunning, look no further than this Cream Puff Tower. This towering creation is a delightful combination of airy pate a choux filled with rich pastry cream and elegantly adorned with spun sugar. Perfect for special occasions, this dessert is sure to be the centerpiece of any table. Let’s dive into the recipe!

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Ingredients

Pate a Choux:

• ¾ cup of butter
• 1 ½ cups water
• 2 cups all-purpose flour
• ¼ tsp salt
• 2 tsp sugar
• 7-8 whole eggs

Pastry Cream:

• 2 cups of milk
• ½ cup sugar, divided
• 2 egg yolks
• 1 whole egg
• 1/8 cup of cornstarch
• 2 Tbsp butter
• 1 Tbsp vanilla

Spun Sugar:

• 1/2 cup water
• 2 cups of sugar
• 1/2 tsp cream of tartar

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Directions

For The Pate a Choux:

1. Preheat your oven to 450°F (230°C).
2. In a heavy pot over medium heat, mix together the butter and water. Bring this mixture to a boil.
3. In a separate bowl, sift together the flour, salt, and sugar.
4. Once the butter mixture begins to boil, remove it from the heat and quickly stir in the dry ingredients until a dough forms.
5. Transfer the dough to a mixer and allow it to cool slightly.
6. Begin adding the eggs one at a time, mixing thoroughly after each addition, until the mixture is thick yet smooth enough to pipe but not too runny.
7. Pipe small rounds of the mixture onto a baking sheet.
8. Bake for 10 minutes at 450°F, then reduce the temperature to 350°F and bake for an additional 10 minutes until the puffs are golden brown and fully cooked through.

For The Pastry Cream:

1. In a medium saucepan, dissolve the sugar in milk over medium heat, bringing it just to a boil.
2. In a separate bowl, whisk together the egg yolks, whole egg, and cornstarch.
3. Gradually temper the egg mixture by slowly adding the hot milk while whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
5. Remove from heat and stir in the butter and vanilla extract.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill until ready to use.

For The Caramel and Spun Sugar:

1. In a clean saucepan, combine the water, sugar, and cream of tartar.
2. Heat the mixture over medium heat without stirring until it reaches 300°F (150°C) on a candy thermometer. The caramel should be a light amber color.
3. Remove from heat and allow the caramel to cool slightly until it thickens but is still pourable.
4. To make the spun sugar, dip a fork or whisk into the caramel and wave it back and forth over a parchment-lined surface to create fine threads of sugar. Work quickly as the caramel hardens fast.

Assembly:

1. Begin by dipping the bottom of each baked puff into the caramel.
2. Arrange the caramel-dipped puffs in a circle on your serving platter to form the base of your tower.
3. Continue to layer the puffs in a circular pattern, gradually tapering the layers to create a conical shape.
4. Once the tower is assembled, use the spun sugar to decorate the tower, draping the delicate strands over and around the puffs for a stunning finish.

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Serving Suggestions

This Cream Puff Tower serves 12 and is the perfect dessert for weddings, birthdays, or any special event. With a prep time of 45 minutes and a cooking time of 40 minutes, you’ll need about an hour and 25 minutes in total to create this masterpiece. Each serving is approximately 200 calories, making it a delightful indulgence.

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Conclusion

The Cream Puff Tower is a dessert that delivers on both taste and presentation. With its crisp choux pastry, creamy filling, and elegant spun sugar, it’s a showstopper that will leave your guests in awe. Whether you’re hosting a dinner party or celebrating a milestone, this recipe is sure to make the occasion memorable. Enjoy baking and impressing your loved ones with this spectacular treat!

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