http://www.finecooking.com/recipes/salty-caramel-croquembouche-ricotta-cream.aspx

Video: How to Make a Croquembouche
http://www.finecooking.com/videos/how-to-make-croquembouche.aspx

This modern version of the French classic features ricotta cream filling for the puffs and a sea salt caramel coating. Serve this festive dessert the day it’s assembled.

Watch the video How to Make Croquembouche to see this centerpiece dessert come together step by step.

Yields about 70 cream puffs, more than enough for a 12-inch-tall croquembouche

For the pastry cream

• 1-1/2 cups whole-milk ricotta
• 3 cups whole milk
• 3 large eggs
• 3 large egg yolks
• Table salt
• 1 cup granulated sugar
• 6 Tbs. cornstarch
• 1 Tbs. pure vanilla extract
• 2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

For the pâte à choux puffs

• 7-1/2 oz. (15 Tbs.) unsalted butter
• 2-1/2 Tbs. granulated sugar
• Kosher salt
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
• 10 large eggs

For assembly

• 2-1/2 cups granulated sugar
• 1 Tbs. sea salt