Doughnut-Hole Tower
This is a riff on the “croquembouche” (translation: crunch in the mouth) invented in France in 1700, traditionally made with choux pastry balls piled high and held together with caramel…
Instructions
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1
In a saucepan, bring the water and sugar to a boil. Cook, without stirring, until the mixture turns golden brown. Off the heat, gradually stir in the cream and salt. Watch out for splattering. Let cool. Transfer to a bowl and let cool completely in the refrigerator for 1 hour.
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2
In a bowl, beat the butter with the caramel until the buttercream is smooth. Spoon the buttercream into a pastry bag fitted with a plain tip. Set aside.
This is a riff on the “croquembouche” (translation: crunch in the mouth) invented in France in 1700, traditionally made with choux pastry balls piled high and held together with caramel strands. It’s served as a wedding cake in France and Italy.
