- for the dough
- 125 milliliters water
- 25 grams butter
- 75 grams Pastry flour
- 25 grams cornstarch
- 1 packet Vanilla sugar
- 3 eggs
- 1 generous pinch Baking powder
- For the cream
- 6 sheets clear gelatin
- 650 milliliters milk
- 2 packets Caramel custard powder
- 5 heaped tablespoons sugar
- 300 milliliters Whipped cream
- For garnish
- 2 tablespoons sugar
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.
Top each of the circular dough discs with the remaining cream. Place one on top of the other. Top with cream puffs and refrigerate for about 1 hour.
For the garnish, melt the sugar in a pan until it is golden brown. Pull the sugar with a fork into thin threads and garnish the cake with the spun sugar.