Profiterole Pyramid

Heat the water with the butter and salt over low heat until the butter melts

Remove from heat and add all the flour at once, stirring quickly

Stir rapidly with a wooden spoon

Return to low heat, stirring constantly, until the mixture detaches from the bottom of the pan

Place the dough in a bowl and stir in 1 egg

Beat well with a wooden spoon

Add the remaining egg and beat until smooth

In small increments, pipe the dough into cones using a large star tip bag

Leave about 2 cm between each one

Bake in a preheated oven (200°C) for about 45 minutes, or until golden brown

Remove from the oven and let cool

Prepare the filling: heat the milk with the vanilla bean over low heat until boiling. Reserve

Beat the egg yolks with confectioner's sugar until smooth

Add the flour and mix well

In small increments, add the hot milk, stirring constantly, until thickened

Let cool

Cut the eclairs in half, without separating, and fill with the prepared filling

Prepare the caramel: heat the confectioner's sugar and water over medium heat, stirring only to dissolve the sugar

Bring to a boil, then reduce heat and simmer until the caramel forms

Dip the base of each profiterole into the still-warm caramel sauce

Assemble the pyramid by placing one eclair on top of another

Twenty minutes before serving, reheat the remaining caramel just to melt it

Remove from heat and stir with a wooden spoon until cooled and thickened slightly (when lifted with the spoon, a thin thread forms that does not break)

Allow to cool and thicken further

Drip in strands over the profiteroles

Serves 20.