CROQUE-EN-BOUCHE (3)

• 2 c Cold milk
• 1 /2 lb Unsalted butter
• 2 ts Salt
• 1 1 /2 tb Sugar
• 3 c Flour
• 1 2 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.