How Is This Tower of Pastries Made? HD

Anna Olson builds this grand tower of cream puffs by glueing profiteroles together with caramelized sugar. Profiteroles recipe: https://youtube.com/watch?v=o6Z05ViWnVc Recipe makes 1 tower of 50-60 profiteroles. INGREDIENTS Pastry Cream 1 cup 2% milk ½ vanilla bean OR 1 1/2 tsp vanilla bean paste 3 large egg yolks 3 Tbsp sugar 2 Tbsp cornstarch 2 Tbsp unsalted butter, cut into pieces Choux Paste ¾ cup 2% milk ¾ cup water 1/2 cup + 2 Tbsp unsalted butter 2 tsp sugar ½ tsp salt 1 ⅔ cup all-purpose flour 5 large eggs, at room temperature Profiteroles double Choux Paste recipe 9 Tbsp water 3 cup sugar 3 Tbsp white corn syrup OR glucose Assembly directions: Pastry Cream 1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer. 2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it. 3. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, (just to a bubble,) about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use. Choux Paste 1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough “cleans” the sides of the pot (no longer sticks). Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little. 2. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition. 3. Work with this recipe while the batter is still warm. Profiteroles 1. Make 2 recipes of choux paste. 2. For the profiteroles, preheat the oven to 400 F and line four baking trays with parchment paper. 3. Fill a piping bag fitted with a large plain tip with the choux paste. Pipe profiteroles, each about 1 1/2-inches across. Wet your finger in cool water and tap any points on the batter. It is alright for the piped profiteroles to sit out if you have to bake in batches. 4. Bake the profiteroles for 10 minutes, then reduce the heat to 375 F and continue to bake for about 15 more minutes, until they are a rich golden brown colour and are very light. Allow the pastries to cool completely before filling. Assembly 1. Cover a 12-inch Styrofoam cone with parchment paper (the cone can be found at any craft store) and place this on a parchment lined baking tray. 2. Bring the water, sugar and corn sy