1 batch of cream puff dough
For the cake batter:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 1/2 to 2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons water
For the cream:
2 cups whole milk
1 tablespoon vanilla extract
3 large eggs
2/3 cup all-purpose flour
1/4 cup unsalted butter, softened
For the meringue:
4 large egg whites
1 1/3 cups granulated sugar (250g)
1/2 cup water
1 batch of cream puff dough
For the cake batter:
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 1/2 to 2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons water
For the cream:
2 cups whole milk
1 tablespoon vanilla extract
3 large eggs
2/3 cup all-purpose flour
1/4 cup unsalted butter, softened
For the meringue:
4 large egg whites
1 1/3 cups granulated sugar (250g)
1/2 cup water
Prepare the cake batter: combine the flour and butter in a medium bowl
Beat with two forks until the mixture resembles coarse crumbs
Add the cold water, one tablespoon at a time, mixing with a spoon
Form a ball
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Mold into a circle and place in a tart pan with a removable bottom
Prepare the basic cream puff recipe
Place a small piece of dough inside a paper cone bag
Make a circle of 2 cm diameter inside a paper cone bag
Make a circle of 2 cm diameter on the edge of the cake batter
Set aside the remaining dough for cream puffs
Bake in a preheated moderate oven (170°C) for about 25 minutes or until lightly golden
Let cool and remove from tart pan
Assemble the cream puffs with the remaining dough and bake again
Let cool and prepare to assemble the cake
Make caramel by melting half of the sugar and water together
Dip each cream puff into the caramel and place around the cake
For the cream: heat the milk, vanilla extract, eggs, flour, and butter over low heat, stirring constantly until thickened
Remove from heat and let cool
Prepare the meringue: beat egg whites in a cold water bath until stiff
Melt granulated sugar and water together to form a syrup
Slowly add the syrup to the egg whites while beating continuously until stiff peaks form
Fold into the cooled cream mixture
Assemble the cake by placing the cream puffs around the base, then pouring the remaining caramel over the top
Serve chilled, for 12 servings.
