Caramel Choux Pastry Tower

PREPARATION

• 1
  Bring two deciliters of water to a boil with the diced butter, then add the flour while continuously stirring and cook over low heat until it thickens.
• 2
  Once thickened, remove from heat, let it cool for a short while, and beat in the eggs one by one with a whisk. Then transfer the mixture into a piping bag.
• 3
  Pipe small mounds onto a baking tray lined with baking paper (make them small, as they will grow significantly during baking), and place this into a 180-degree oven. Reduce the temperature after a few minutes and bake the choux pastries.
• 4
  From the vanilla pudding powders, cook a thick pudding with five deciliters of milk and three tablespoons of granulated sugar, then let it cool completely.
• 5
  Whip the cream into a stiff foam with the powdered sugar and vanilla sugar.
• 6
  Mix the cooled pudding with the creamed butter, then fold in the whipped cream. You can add a little lime to taste. Once this is ready, spoon it into a piping bag with a long nozzle and fill the cooled choux pastries with it.
• 7
  Caramelize 10 dkg of sugar, then pour in one deciliter of heated cream. Cook this over medium heat until thick, then let it cool.
• 8
  Build a pyramid from the filled choux pastries with the creamy caramel sauce.
• 9
  Finally, caramelize 5 dkg of granulated sugar, let it cool slightly, then use a wooden spoon or fork to pull threads from it, with which to wrap the choux pastry tower.
• 10
  Serve immediately, as the cream will soften the pastry if left standing.