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Croque-en-bouche (3)

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      Title: CROQUE-EN-BOUCHE (3)
 Categories: Desserts, French
      Yield: 10 Servings
 
      2 c  Cold milk
    1/2 lb Unsalted butter
      2 ts Salt
  1 1/2 tb Sugar
      3 c  Flour
     12 ea Eggs
      1 ea Vanilla bean
      1 ds Salt
  4 1/2 c  Milk
      8 ea Egg yolks
      3 c  Sugar
    2/3 c  Flour
      1 ea Caramelized almonds
      1 ea Caramelized orange slices
 
  From Paul Bocuse's French Cooking.  Pastry that crumbles in your
  mouth. Method:  Place milk, butter, salt, and sugar in a saucepan.
  Bring to a boil, add the flour, dry the dough on the heat for about 4
  minutes, beat in the eggs, one at a time.  Butter the pastry sheets,
  put the dough into a pastry bag, and pipe 60 small puffs onto the
  sheets. Bake in a 400 degree oven for about 20 minutes. Cream
  Filling: Steep a vanilla bean with a pinch of salt in 4 1/2 cups
  milk; in a bowl, mix the egg yolks with 1 1/2 cups sugar and then add
  the flour; stir into the milk with a whisk and cook over a low flame
  for a good 5 minutes; use to fill the puffs. Heat 1 1/2 cups sugar
  until it melts and turns caramel color. Oil the inside of a
  cone-shaped mold.  Dip the puffs into the caramel. Starting from the
  point, stuff the whole mold with puffs, each one dipped into caramel.
  Let cool. Unmold.  Decorate with caramelized almonds and caramelized
  orange slices.
 
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