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["Preheat oven to 375u00b0 F.", "On medium-high heat bring the water, butter, sugar, and salt to a simmer. When the butter has completely melted, add the flour and mix vigorously with a wooden spoon. With every bit of elbow grease you can muster, continue mixing for 4 minutes. A mass of dough will form and it will begin to come away from the sides and bottom of the pot. Remove from the heat and transfer dough to a stand mixer outfitted with a paddle attachment. Add eggs one at a time, making sure each is consumed by the dough before you add the next. You can also leave it in the pot and mix by hand.", "Cool for a couple of minutes, stirring occasionally to release steam. When cool enough to handle, transfer into a piping bag. Pipe out 1-inch rounds. Smooth out any pointy peaks by dipping your finger in water and gently pressing them out; this will ensure an even bake. Bake until golden brown, approximately 20 minutes. Allow them to cool then fill them with pastry cream.", "For the pastry cream: In a small heavy-bottomed pot, warm the milk gently to a simmer. If you want to flavor your pastry cream, do so now: You can use vanilla, lavender, or even a chai tea bag. Allow a half hour for the flavors to mature, and then reheat back to a simmer.", "Meanwhile, mix the sugar, salt, yolks, and cornstarch together in a bowl. Temper by adding half of the hot milk into eggs, whisking feverishly. Add the egg mixture back to the milk and stir constantly with a wooden spoon on medium high heat until it coats the back of the spoon. Immediately transfer to a bowl and stir a couple minutes to cool down, then add the butter and mix well. Place a piece of plastic wrap directly on the cream so as not to create a skin. Chill until completely cooled.", "Transfer to a piping bag, poke each cream puff gently with the tip of the bag, and fill.", "For caramel, place 2 cups of sugar and 1/4 cup of water in a pan, stir to combine, and cover. Cook over medium-high for about 15 minutes, until the caramel is a light amber.", "With tongs, gently dip each cream puff into the caramel and begin to start stacking your croquembouche. Make sure your base is sturdy and continue upwards.
