Croquembouche with Orange Custard and Dark Chocolate

Choux Pastry

• 300 g water
• 160 g unsalted butter, diced
• ½ tsp fine sea salt
• 20 g caster sugar
• 240 g plain flour
• 350 g medium eggs, approx. 6 eggs

Orange Custard

• 140 g caster sugar
• 2 oranges, thin peelings of skin only
• 1000 g milk
• 100 g cornflour
• 4 medium eggs
• 4 egg yolks, from medium eggs
• 2 tsp natural vanilla extract

Dark Chocolate

• 500 g dark chocolate, small pieces or callets

Assembly

• 50 g icing sugar