Petit croquembouche

Step 1

For the creme patissiere, place milk, cream and vanilla pod and seeds in a pan over medium heat and bring to just below boiling point, then remove from the heat and remove vanilla pod. Whisk yolks and sugar together in a bowl until thick and pale. Add flours, then stir in cream mixture. Transfer to a clean pan and cook over low heat, whisking constantly, for 3-4 minutes until very thick. Transfer to a bowl. Cover surface with baking paper. Cool to room temperature, then chill.

Step 2

Preheat oven to 180°C and line 2 baking trays with baking paper. Sift flour, sugar and 1/2 teaspoon salt together in a bowl. Place butter and 150ml water in a pan over low heat, stirring until butter melts. Increase heat to medium-high, add flour mixture and beat with a wooden spoon until a smooth paste and the mixture starts to come away from the sides of the pan. Cool slightly, then place in an electric mixer. Add eggs, 1 at a time, beating well after each addition until smooth and glossy.

Step 3

Transfer dough to a piping bag fitted with a plain 1cm nozzle. Pipe 36 x 1cm balls onto the trays 3cm apart. Bake for 20 minutes or until puffed and golden. Pierce the side of each choux bun with the tip of a knife, then return to the oven for a further 2 minutes to dry out. Transfer to a wire rack to cool completely.

Step 4

For the toffee, place sugar, glucose and 1 cup (250ml) water in a pan over low heat, stirring until the sugar dissolves. Simmer for 5-6 minutes until light golden. Remove from heat, then place the base of the pan in a bowl of iced water to cool slightly.

Step 5

To assemble, use a piping bag to fill each choux puff with creme patissiere. Dip one side of each profiterole in the toffee and arrange around a polystyrene cone, using the toffee to stick the profiteroles together. Decorate with spun sugar (see notes) and serve.