First, prepare the dough for profiteroles. To do this, pour into a saucepan with a thick bottom water, put the water butter and add a pinch of salt. Melt the butter and bring mixture to a boil. Pour the sifted flour and quickly mix thoroughly. To reduce the heat. To enable the heating of the oven 200°. I have an electric oven and I put on the bottom of the oven small cast iron skillet with water.

Knead the dough until then, until you have a smooth ball, easily extending from the sides of the pan. Just a couple of minutes.

Remove the pan from the heat. To cool down a bit. I just transferred the dough to the bowl. Add one egg and knead until completely absorbed and dough each egg.

With a cooking bag, or You want it to transplant small dough balls on a baking tray lined with baking paper. Send a baking sheet in the preheated oven.

I baked the profiteroles for 20 minutes on 190°, then reduced the heat to 160° and bake for another 10 minutes. Then took out the pan from the oven and put the profiteroles to cool down on a grid, pre-pierced them with a skewer from one side. Since I only have one pan, and all the profiteroles did not fit, I baked them in two steps. I just turned a little less than 50 pieces.

While the second batch of profiteroles baked, I decided to cook the custard. To do this, dissolve in 100 ml of cold milk contents of one sachet of Custard with vanilla flavor TM Haas. Boil in a saucepan 200 ml of milk, reduce the heat, stirring constantly pour in a solution of cream in a saucepan. Stirring constantly bring the cream to a boil and turn off heat.

To cool the cream to room temperature and lightly beat with a mixer at medium speed. Literally a minute. The cream was very tasty, tender and perfectly homogeneous. Stuff with the help of culinary syringe or You like the profiteroles with cream. I didn't have enough cream on literally 10 profiteroles (maybe I'm too hard it tried) and I decided to dump the remaining profiteroles condensed milk.

Caramel. Caramel in the cake. It not only holds profiterole with each other, but has a meaning. When the meal was the profiteroles should be a snap. Here began my adventures... Usually I make caramel from cane sugar, lemon juice and no problem. In this recipe I decided to use a more budget option. 300 g plain white sugar I poured 50 ml of water and set to heat up first on low heat and then stirring brought to a boil and began to cook... I read that it is important not to let the caramel burn... I gave... but after 10 minutes of cooking, I realized that the caramel was too active to thicken.. So I turned off the heat and decided to use the caramel, which turned out... Need to dip the profiteroles into the caramel, keeping them shipname (my minor, I broke two of kitchen tongs in a row... so I had to use tongs for pickles and olives), and put on a plate for cake profiteroles on each other, bonding them with caramel. After the second choux pastry my caramel froze finally and irrevocably turned into a Lollipop... (to the delight of children).

Here's a thick boiled condensed milk I had. 1/3 of the banks went for a filling for profiteroles. Of the remaining condensed milk, I decided to cook the caramel room 2.

In a bowl I put the milk and added dark sugar syrup. Good Vymetal until smooth, gradually brought to a boil over low heat has uvaria to a thick state.

Next, I put the base of the cake with profiteroles stuffed with custard. Poured a caramel made of condensed milk and sprinkled for hruskoci pieces of candy, resulting from the first caramel.

The second row I put the profiteroles stuffed with boiled condensed milk and just poured caramel and sprinkled with pieces of candy.

Thus, in the form of a cone, I put all the profiteroles and poured the remaining caramel. Sprinkled with pieces of candy and removed to am in the cold, or rather to the balcony. Despite the fact that I did not quite a classic Croquembouche, a husband (not jealousy custard) and children (small believe I made the cake myself. Argument - he's like from an expensive candy store!!!) was overjoyed dessert. Custard with a slightly sweet vanilla taste, fresh dough profiteroles, very sweet caramel made of condensed milk and crunchy pieces of candy amazingly harmoniously combined in this dessert. The kids didn't even notice the lack of chocolate, so they needed the cakes...