Croquembouche

Whisk 80g egg yolks, 150g sugar, and 30g cornstarch in a bowl until pale and smooth.

Bring 500g milk and 1g vanilla bean to a boil, then temper into the yolk mixture and thicken over heat.

Boil 250g water, 100g butter, and 3g salt, then stir in 150g flour until a dough ball forms.