Croquembouche

• Prepare choux pastry and pipe in half-size – you should have about 48-50 puffs. Pierce the bottoms of the choux with a skewer, rather than the sides These can be made several days ahead and re-crisped in a 350ºF oven for 5 minutes or so. You want them to be fairly crispy and dry since they will be filled and dipped in caramel.

For the Filling

• Beat the cream, extract, sweetener, salt, and xanthan gum to stiff peaks. Whisk a third of the whipped cream into the pastry cream to lighten it and then fold in the remaining two thirds of the whipped cream. Transfer to piping bag fitted with a pastry filling tip.
• Pipe the cream into each choux, pressing gently until no more can be piped in. Set aside.

For the Caramel

• Melt the isomalt in a microwave-safe glass bowl or cup by microwaving it on high until completely liquid. It will be extremely hot so use caution and oven mitts to handle the glass dish. Using a toothpick, stir in brown and yellow food color until desired caramel color is reached.

To Assemble

• Very carefully (to avoid burns) dip the tops of the filled choux into the caramel, letting any excess drip off and then set aside to cool until set. Dip all the choux before stacking them. If the caramel gets too thick, microwave it until liquid again.
• Dip the sides of a glazed choux into the caramel again and place onto a plate. Place a second choux next to it, holding until set. Repeat, forming a ring as you dip and add more choux. Use 9 choux to form the base layer, ensuring that the caramel coated tops are facing out. Once the bottom ring is complete, repeat with an another 8 choux atop the bottom layer, angling the puffs slightly in between to form a cone upwards. Continue layering choux, decreasing the number of puffs in each successive ring until you reach one at the top.
• Dip a fork into the caramel and let some fall from the tines. If small strands like fine hair can be pulled away as you lift the fork, the caramel is at the right temperature for decorating. Dip the fork again and let it drizzle onto the choux tower, swirling the fork around to spin the sugar in fine strands around the choux. Repeat until you are happy with the amount of spun sugar around the tower. Decorate with edible flowers, if desired.

• Sprinkle gelatin over water in a small bowl and it set aside to rehydrate.
• Add the cream and milk to a large pot on medium heat and bring to a simmer then reduce the heat to low.
• Whisk the yolks together with the stevia, salt, and glucomann in a large heat proof bowl.
• When the milk and cream are at a low simmer, slowly pour the hot mixture into the egg yolks while whisking constantly to keep the eggs from overcooking to temper them. Then pour the tempered yolks back into the pot of cream. Cook while whisking slowly and constantly until thickened, about 4-5 minutes. As the mixture becomes more thick, whisk vigorously to keep the cooking even, watching for bubbles. When you see a couple of bubbles, remove from heat. Do not boil as it will cause the eggs to overcook and scramble.
• Remove from heat and whisk in the rehydrated gelatin until smooth, about 1 minute. Then whisk in the butter, another 30 seconds or so.
• Strain the mixture through a fine mesh strainer and into a storage container. Immediately press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold, about 2 hours and up to 3 days. Whisk thoroughly before using.