Croquembouche

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

2. 2

   In a pot over low heat, cook the milk powder until golden, stirring constantly with a wooden spoon. Remove the pot from the heat, as needed, to stir and then return the pot to the heat (the milk powder tends to stick to the bottom of the pot). Add the cream and sugar. Bring to a boil while whisking. Remove from the heat.

3. 3

   Add the gelatin mixture to the pot and stir until dissolved. Strain through a sieve to remove any lumps, as needed. Pour into a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 8 hours or overnight. The caramelized cream will keep for 3 days in the refrigerator in an airtight container.