In this throwback episode, I bring on OG New York podcasters Keith and The Girl. I’m a huge fan of Keith Malley and Chemda and tried to wow them with one of the most complicated dessert recipes. Tune in and watch us go through every egg in the greater Los Angeles area! Follow Keith & The Girl: https://www.instagram.com/keithandthegirl Follow Keith Malley: https://www.instagram.com/malleykeith Follow: Chemda Khalili https://www.instagram.com/chemdakatg This episode is brought to you by Freeze Pipe. Get 10% off your order when you use code BURNING at https://thefreezepipe.com SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CROQUEMBOUCHE INGREDIENTS: Eggs Milk Vanilla Sugar Cornstarch Butter Salt Corn syrup Heavy cream MAKE THE CUSTARD 1. Preheat oven to 425˚F 2. Separate out egg yolks 3. In a pot, heat milk and vanilla over medium heat; ring to a boil and turn off heat. 4. Using a hand mixer, beat the egg yolks and sugar until light and fluffy 5. Add cornstarch and mix until fully incorporated. 6. Add some of the milk mixture to the egg yolk mixture and mix until well combined; add remaining milk mixture and beat until fully incorporated. 7. Over medium heat, whisk the mixture constantly until thickened - 7-10 minutes. 8. Remove from the heat and add butter, whisking to combine. 9. Strain the custard into a bowl; cover with plastic wrap and chill for 2 hours MAKE THE PUFFS (“PATE A CHOUX”) 1. In a large pot, bring water, butter, salt, and sugar to a boil over high heat. 2. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball. 3. Return the pot to the heat and cook for another 30 seconds to remove excess moisture; remove from heat and put in stand mixer. 4. Mix in one egg at a time until fully incorporated. 5. Using a piping bag with a round tip, fill the bag with the batter 6. Place 1” dollops on a parchment paper-lined baking sheet, spaced 1” apart. 7. Use a wet fingertip to gently press down any points on the puffs; brush the egg wash over the puffs 8. Bake for 15 minutes at 425°; reduce heat to 375° and bake for 15 minutes. 9. Fill the cream puffs with custard MAKE THE CARAMEL 1. Add sugar, corn syrup, and water to a pan over medium heat; bring to a boil and cover for 5 min. 2. Remove the lid and cook for an additional 7-10 minutes 3. Remove the pan from the heat and add heavy cream, stirring vigorously. ASSEMBLE THE CROQUEMBOUCHE 1. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern. 2. Continue to stack caramel-dipped cream puffs in a tower shape. 3. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower. Keith and The Girl and the Berty Boy | Something's Burning | S1 E17