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100 g unsalted butter, chopped,
at room temperature
150 g plain flour, sifted
To make crème patisserie, place milk and vanilla bean and seeds in a large
saucepan over high heat and bring to just below boiling point.
Meanwhile, place egg yolks and sugar in a large bowl, whisking to combine, then
add flour, whisking to combine. Gradually pour in hot milk mixture, whisking slowly
to combine. Return to same pan and cook over medium heat, stirring constantly, for
5 minutes or until thick enough to coat back of a spoon.
Add butter, stirring to combine. Strain into a bowl, discarding vanilla bean. Cover
surface with plastic wrap and cool. Refrigerate until needed.
Meanwhile, to make choux pastry, place 250 ml water and butter in a large
saucepan over medium heat and bring to just below boiling point.
Remove from heat, then, working quickly to avoid lumps, add all the flour,
beating with a wooden spoon. Return pan to medium heat and cook, stirring, for 1
minute or until mixture forms a ball and comes away from the side of the pan.
Remove from heat and allow cooling slightly. Beat in eggs one at a time, mixing
well before each addition. Pastry should be smooth, soft and just firm. Set aside.
Preheat oven to 220°C. Grease and line 2 oven trays with baking paper. Roll out
puff pastry on a lightly floured work surface to 6 cm discs, about 5mm thick.
Transfer to one of the prepared trays and prick all over with a fork. Place choux
pastry into a piping bag fitted with a 1½ cm plain nozzle. Pipe two circles onto each
pastry disc, starting on the edge and working towards the centre, leaving a gap
between each concentric circle. Pipe remaining choux into 5 mm profiteroles on
second prepared oven tray. Brush each with a little water.
Place pastry bases and profiteroles in oven and bake for 8 - 10 minutes or until golden,
then reduce heat to 180°C and bake base for a further 25 minutes and profiteroles for a
further 10 minutes or until dry. After removing profiteroles from oven, cut a small hole in
each base to allow steam to escape. Transfer pastry bases and profiteroles to wire racks
and set aside to cool completely.
Meanwhile, to make Chantilly cream, whisk cream with sugar and vanilla in an electric
mixer to stiff peaks. Refrigerate until needed.
Reserving 60 ml, place crème patisserie into a piping bag fitted with a 1 cm plain nozzle
and fill the profiteroles.
To make caramel, fill a large heatproof bowl with iced water. Place sugar, glucose and
125 ml water in a saucepan and bring to the boil over medium heat, stirring to dissolve
sugar. Cook for 10 minutes or until dark golden. Dip base of pan into iced water to stop
caramel from cooking, then use immediately – if caramel starts to set, place pan over low
heat and stir until softened again.
Working quickly and carefully, dip top of one filled profiterole into hot caramel, allowing
excess to drip off, then set aside. Repeat with remaining 11 profiteroles and caramel.
To assemble gateau, spread reserved crème patisserie around edge of cooled pastry
base and place a little in the centre.
Arrange profiteroles, caramel-side up, around pastry edge and leaving a 5 mm gap
Place Chantilly cream in a piping bag fitted with a 2 cm fluted nozzle, then pipe cream
around centre profiterole and in between profiteroles around the edge.