Candy Cane Croquembouche

• 6 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 10 ounces white chocolate, finely chopped
• 2/3 cup heavy cream
• 1/4 teaspoon peppermint extract
• 1 16 -ounce container mascarpone cheese
• 2 1/2 cups confectioners' sugar, plus more for dusting
• 1/4 cup whole milk, plus more if needed
• Crushed candy canes, for topping

1. Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper.
2. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan.
3. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms.
4. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes.
5. Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes.
6. Beat in 1 egg until incorporated, then beat in 1 more egg.
7. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight.
8. (You may not need all of the third egg.)
9. Transfer the dough to a pastry bag fitted with a 1/4-inch round tip.
10. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs.
11. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.)
12. Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes.
13. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes.
14. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes.
15. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely.
16. Make the filling: Put the white chocolate in a medium heatproof bowl.
17. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate.
18. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract.
19. Stir in the mascarpone until combined.
20. Cover and refrigerate until thick enough to pipe, about 30 minutes.
21. Transfer to a large pastry bag fitted with a 1/4-inch round tip.
22. Insert the tip of the pastry bag into the hole in each puff and pipe in the filling.
23. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours.
24. Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth.
25. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off.
26. Transfer the puff to a platter, icing-side down.
27. Repeat with more puffs, arranging them side-by-side in a 7-inch circle.
28. Fill in the circle with more puffs to stabilize the base of the tower.
29. Continue building a conical tower of puffs, using the icing to hold them in place.
30. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.)
31. Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes.
32. Photographs by Johnny Miller

unsalted butter, sugar, salt, flour, eggs, white chocolate, heavy cream, peppermint, mascarpone cheese, sugar, milk, candy canes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/candy-cane-croquembouche.html (may not work)