1 c. butter
2 c. water
2 c. flour
1 tsp. salt
8 eggs
1 egg beaten with 2 tbsp. water

In a large saucepan over moderate heat, melt butter in water. When liquid comes to a rolling boil, add all the flour and salt. Stir vigorously until mixture forms a solid mass and comes away from the sides of the pan. Remove from heat and cool for 5 minutes. Using a wooden spoon, beat in the 8 eggs, one at a time, making sure batter is completely smooth after adding each egg.

When dough is satiny smooth, drop it by teaspoonfuls onto a greased cookie sheet, spacing them at least 1 inch apart. You will need two sheets. Smooth the mounds of dough into rounds with dampened fingers, brush each lightly with the egg and water mixture, and bake in a 400 degree oven for 20 minutes. Remove from the oven and pierce each puff with the tip of a sharp knife to allow excess steam to escape. Return to the oven for another 2-3 minutes. Place on racks to cool. When cool, fill each puff with pastry cream. (Puffs may be baked up to 24 hours in advance but once they are filled the Croque-en-Bouche should be assembled immediately.) Makes 60-70 small puffs.

PASTRY CREAM:

3/4 c. sugar
6 egg yolks
Pinch of salt
1/2 c. flour
2 1/2 c. milk, scalded
2 tsp. vanilla

Beat sugar and egg yolks together until fluffy and pale in color. Beat in salt and flour until smooth and creamy. Gradually add the scalding milk. Place in a heavy saucepan and cook over low heat whisking constantly. Mixture will soon thicken; continue to whisk until smooth. When very thick, remove from heat, pour into a bowl, and beat in vanilla. Press plastic wrap onto surface of cream to prevent a skin from forming and chill thoroughly. This may be prepared up to 24 hours in advance. Yields about 3 1/2 cups.

CARAMEL FOR ASSEMBLING:

3 c. sugar
1/2 c. water
Pinch of cream of tartar

Place sugar, cream of tartar and water in a small saucepan. Stir over low heat until sugar is dissolved. (Do not stir after this point.) Raise heat and allow sugar syrup to cook until it is a ruddy gold in color (345 degrees). Remove from heat and place in a large pan containing boiling water to keep it soft and manageable.

Lift each puff with tongs and dip the unpierced side into the syrup. Place syrup side down on a large round serving platter on which a thin layer of syrup has been spread. Make a round of puffs then another ring of puffs on top. Keep building in this manner to form a tall cone. Any remaining caramel can be drizzled over the cone. Be very careful when working with the caramel as it is very hot. Also, do not dip puffs on pierced side or the filling may cause the caramel to not harden properly. Makes 12-15 servings.