Candy Cane Croquembouche

Directions

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