Classic Croquembouche

Prepare the crème pâtissière: In a saucepan, bring milk and vanilla bean seeds/pod to a simmer. In a separate bowl, whisk yolks and sugar until pale, then whisk in cornstarch.

Temper the eggs by pouring half the hot milk into the yolk mixture while whisking constantly. Return everything to the pan and cook over medium heat, whisking vigorously until thickened and boiling.

Remove from heat, whisk in cold butter until melted. Pass through a sieve, cover with plastic wrap directly touching the surface, and refrigerate until completely set.

Make the choux: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a rolling boil. Remove from heat and immediately dump in all the flour.

Return pan to medium heat. Stir constantly with a wooden spoon to dry out the dough until a thin film forms on the bottom of the pan (about 2-3 minutes).

Transfer dough to mixer. Beat with paddle attachment to cool slightly. Add eggs gradually, one by one, mixing fully between additions until dough is smooth, glossy, and falls in a 'V' shape from the paddle.

Preheat oven to 200°C (400°F). Pipe 3cm rounds onto parchment-lined baking sheets, spacing them apart. Flatten peaks with a wet finger.

Bake for 15 minutes, then reduce heat to 170°C (340°F) and bake for another 15-20 minutes until deep golden and hollow sounding. Turn oven off, crack door, and let dry for 10 minutes.

Poke a small hole in the bottom of each cooled puff. Fill generously with the chilled crème pâtissière using a piping bag. Set aside.

Make the caramel: Combine sugar, water, and glucose in a clean saucepan. Cook over medium-high heat without stirring until it reaches a light amber color (approx 160°C/320°F). Remove from heat immediately.

Lightly oil the cone mold. Carefully dip the side (or bottom) of a puff into the hot caramel and place it at the base of the mold. Repeat to form a ring. Continue building upwards, gluing puffs to each other and the row below.

Once the tower is set (10-15 mins), carefully lift the mold off. Dip a fork into the remaining caramel and flick it rapidly around the tower to create spun sugar threads.