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1
Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper.
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2
Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan.
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3
Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms.
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4
Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes.
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5
Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes.
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6
Beat in 1 egg until incorporated, then beat in 1 more egg.
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7
Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight.
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8
(You may not need all of the third egg.)
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9
Transfer the dough to a pastry bag fitted with a 1/4-inch round tip.
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10
Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs.
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11
(Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.)
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12
Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes.
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13
Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes.
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14
Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes.
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15
Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely.
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16
Make the filling: Put the white chocolate in a medium heatproof bowl.
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17
Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate.
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18
Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract.
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19
Stir in the mascarpone until combined.
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20
Cover and refrigerate until thick enough to pipe, about 30 minutes.
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21
Transfer to a large pastry bag fitted with a 1/4-inch round tip.
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22
Insert the tip of the pastry bag into the hole in each puff and pipe in the filling.
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23
Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours.
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24
Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth.
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25
Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off.
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26
Transfer the puff to a platter, icing-side down.
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27
Repeat with more puffs, arranging them side-by-side in a 7-inch circle.
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28
Fill in the circle with more puffs to stabilize the base of the tower.
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29
Continue building a conical tower of puffs, using the icing to hold them in place.
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30
(If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.)
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31
Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.
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32
Photographs by Johnny Miller
