Caramel Torte

For the dough, add water, salt and butter in a saucepan and bring to a boil. Add the flour, cornstarch, vanilla sugar and baking powder all at once and stir vigorously until the mixture forms a ball. Remove from the heat and vigorously stir in one egg at a time, incorporating well after each addition. Let cool slightly and transfer to a piping bag. Pipe 8 small balls of dough onto a parchment-lined baking sheet. Pipe the remaining dough into 2 circular discs 26 cm (approximately 10 inches) in diameter on parchment-lined baking sheets. Bake in a preheated oven at 200°C (gas mark 4-5, fan: 180°C)(approximately 400°F) for about 25 minutes. Then let cool. 

For the cream, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Stir together the pudding powder with 10 tablespoons milk. Boil remaining milk with sugar. Stir the pudding mix into the milk and sugar mixture in the saucepan and bring to a boil. Squeeze excess water from the gelatin and stir into the custard mixture. Cool the custard mixture over an ice water bath while vigorously stirring. Whip the cream and fold into the custard mixture. Transfer 3 tablespoons of the cream to a piping bag fitted with a star tip and carefully fill the pastry balls.