An excellent delectable, classical dessert that features during special occasions, that truly becomes a show piece on your dining table.
For the puffs:
In a saucepan, melt butter, add in water with salt and sugar. In a few minutes, remove mixture from flame, and add in flour.
Return pan to flame and, using a wooden spoon, whisk vigorously for 2 to 3 minutes until it forms a film on the bottom of pan. Cool slightly, and add 6 eggs, one at a time, whisking vigorously.
Make a glaze by beating the remaining egg with 1 teaspoon water, and setting aside. Using a pastry bag and a ½ inch wide plain tip, pipe out mounds that are 1 inch high and 3/4 inch in diameter on a lined baking sheet.
Brush the mounds with egg glaze, and smoothen the tops. Bake for 25 minutes until puffed and golden. Cool on racks.
For the cream:
In an electric mixer fitted with the whisk attachment, beat egg yolks, gradually adding sugar, until mixture is thick and pale yellow.
Fold in flour. Scald milk, and add in dribbles to egg mixture, setting aside 1/2 cup for later.
Place mixture in a clean pot over high heat, and stir vigorously until the mixture boils and thickens. If it seems too thick to pipe, add reserved milk and loosen it a bit.
Remove from the flame. Using a hand whisk, beat butter into egg mixture, one tablespoon at a time. Fold in the chocolate and coffee mixture.
Use a piping bag fitted to pipe the cream into each puff.
For the caramel:
In a saucepan, combine 2/3 cup water, sugar, and corn syrup, and bring to a boil over high heat. Cover pan, and boil until steam dissolves all contents.
Uncover, and boil 5 more minutes, or until caramel is made. Remove from heat. Dip the bottom of each puff into caramel, and arrange puffs into a pyramid.
For the spun sugar web to wrap:
Cut the looped ends of a wire whisk with wire cutters, or use two forks held side by side, and dip the ends into caramel.
Wave the caramel back and forth over the croquembouche, allowing the strands to fall into long, thin threads on it. Wrap any stray around the croquembouche. Serve this beauty with pride to your guests.
Croquembouche is best served by itself, or along with other desserts. This dessert may also be partnered with an exotic ice cream, along with a chocolate sauce drizzle.