Caramel profiterole torte

Step 1

Preheat oven to 200°C. Roll out the sweet shortcrust pastry to a 22cm disc, about 5mm thick. Place the pastry on a baking tray lined with non-stick baking paper and place in the fridge for 15 minutes to chill. Bake in preheated oven for 15 minutes or until the pastry is golden.

Step 2

Meanwhile, to make the creme patissiere, use a small sharp knife to scrape the seeds from the vanilla bean. Combine the vanilla bean, seeds and milk in a small saucepan over medium heat and cook, stirring, for 5 minutes or until the mixture just comes to the boil. Cover and set aside for 5 minutes to infuse. Remove the vanilla bean. Use an electric beater to beat the egg yolks, flour and brown sugar in a large bowl until thick and pale. Gradually whisk in the infused milk. Place in a clean saucepan over medium heat. Cook, whisking constantly, for 5 minutes or until the mixture comes to the boil and thickens. Remove from heat and transfer to a heatproof bowl or airtight container. Place plastic wrap directly on the surface (to prevent a skin forming) and set aside to cool. Place the creme patissiere in the fridge for 30 minutes to chill.

Step 3

Place two-thirds of the creme patissiere in a piping bag fitted with a 1cm-diameter plain piping nozzle. Push the nozzle in the bottom of each profiterole and fill with creme patissiere. Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Fold the egg white, in 2 batches, into remaining creme patissiere.

Step 4

Place the shortcrust pastry base on a large serving plate. Spread the pastry evenly with the remaining creme patissiere. Top with the profiteroles, strawberries and blueberries.

Step 5

Place the caster sugar in a small frying pan over medium heat and cook, stirring, for 5 minutes or until the sugar dissolves and caramelises. Pour the hot toffee over the profiteroles and set aside for 5 minutes to set before serving.