# 9 - Something's Burning Uncut - Keith & The Girl

<p>Chemda Khalili & Keith Malley from the comedy podcast, Keith & The Girl, join Me as I try to make Croquembouche, AKA, Tower of Donuts. </p> <p>Recipe: <a class= "yt-simple-endpoint style-scope yt-formatted-string" spellcheck= "false" href= "https://www.youtube.com/redirect?redir_token=sCFm-YVvO0EkKj9rToEXXgLWRV98MTU3NTE2OTU5N0AxNTc1MDgzMTk3&q=http%3A%2F%2Fbit.ly%2FSBKeithandTheGirlRecipe&v=YH9fAcHp4DE&event=video_description" target="_blank" rel= "nofollow noopener">http://bit.ly/SBKeithandTheGirlRecipe</a></p> <p>CROQUEMBOUCHE</p> <p>A French dessert that’s often served at weddings and other special occasions.</p> <p>MAKE THE CUSTARD - Preheat oven to 425˚F</p> <p>- Separate out 18 egg yolks</p> <p>- In a pot, heat 6 cups milk and 2 teaspoons vanilla over medium heat.</p> <p>- Bring to a boil and then turn off heat.</p> <p>- 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.</p> <p>- Add ½ cup of the milk to the egg yolk mixture and mix until well combined.</p> <p>- Add the remaining milk mixture and beat until fully incorporated.</p> <p>- Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.</p> <p>- Remove from the heat and add 3 tablespoons butter, whisking to combine.</p> <p>- 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.</p> <p>MAKE THE PUFFS (“PATE A CHOUX”)</p> <p>- 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:</p> <p>- 4 cups flour</p> <p>- 12 eggs</p> <p>- 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.</p> <p>- Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove from heat and put in stand mixer.</p> <p>- Mix in one egg at a time until fully incorporated. - Using a piping bag with a round tip, fill the bag with the batter.</p> <p>- Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.</p> <p>- Use a wet fingertip to gently press down any points on the puffs.</p> <p>- Brush the egg wash over the the puffs.</p> <p>- Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.</p> <p>FILL THE CREAM PUFFS WITH CUSTARD MAKE THE CARAMEL</p> <p>- 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.</p> <p>- 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).</p> <p>- Remove the pan from the heat and add ⅔ cup heavy cream, stirring vigorously.</p> <p>ASSEMBLE THE CROQUEMBOUCHE</p> <p>- Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.</p> <p>- Continue to stack caramel-dipped cream puffs in a tower shape.</p> <p>- Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.</p> <p>The Berty Boy Tour is on sale now! Get your tickets at <a href= "http://www.bertbertbert.com">www.bertbertbert.com</a></p> <p><br /> For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com<br /> To Follow me on..<br /> Twitter: https://twitter.com/bertkreischer<br /> Facebook: https://www.facebook.com/BertKreischer<br /> Instagram: https://www.instagram.com/bertkreischer/?hl=en<br /> Youtube: https://www.youtube.com/user/Akreischer</p> <p> </p>