This croquembouche is basically an edible Christmas tree
Two pastry bags; ½"-diameter pastry tip and a small star tipPreheat oven to 425˚. Line a rimmed baking sheet with parchment paper. Heat milk, butter, granulated sugar, salt, and ½ cup water in a medium saucepan over medium, stirring occasionally to melt butter. As soon as butter is melted, add flour all at once and stir with a wooden spoon, carefully at first to incorporate, then vigorously, until dough forms a single mass.
Beat remaining egg in a small bowl until no streaks remain and lightly brush tops of dough. Bake 15 minutes, then lower heat to 350˚. Continue to bake until puffs are deep golden brown all over and sound hollow when tapped on the bottom, 10–15 minutes.Dough can be made 1 day ahead; transfer to pastry bag and chill. Puffs can be baked 2 days ahead; store airtight at room temperature. Reheat at 350° for 5 minutes to crisp; puffs are easier to fill when firm.
Fit pastry bag with star tip. Transfer chilled pastry cream to bag. Working one at a time, poke a hole into the bottom of each puff with a paring knife. Gently pipe in pastry cream to fill. Puffs will begin to get soggy as soon as they are filled, so wait until just before serving to add pastry cream.Caramel and AssemblyFill a large bowl with ice water. Bring sugar, corn syrup, and ½ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
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