Ingredients
Choux pastry (profiteroles)
Toffee tumbles
Vanilla custard
Toffee
Method
Choux pastry (profiteroles)
1.Preheat oven to 220°C. Grease baking sheets, line with parchment paper.
2.Make choux pastry for the profiteroles: Combine butter with the water in medium pot, bring to a boil. Add flour, beat with wooden spoon over medium heat until mixture forms a smooth ball.
3.Transfer mixture to small bowl, beat in eggs with electric mixer in about six batches until mixture becomes glossy. Spoon mixture into piping bag fitted with 1.25 cm plain tube.
4.Pipe about 300 tiny dollops of pastry (about 1/4 level teaspoon) 1.25cm apart, onto trays, bake 7 minutes.
5.Reduce oven to 176°C; bake another 5 minutes or until puffs are crisp. Repeat with remaining mixture. Set aside to cool.
Toffee tumbles
6.Preheat oven to 176°C. Line 6-hole oversize (Texas) muffin or 12-hole standard pan with paper baking cups.
7.Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flours and almond meal, in two batches.
8.Divide mixture among baking cups; smooth surface. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
Vanilla custard
9.Bring milk and vanilla bean to a boil in small pot; discard vanilla bean. Meanwhile, beat egg yolks, sugar and cornstarch in small bowl with electric mixer until thick. With motor running, gradually beat in warm milk.
10.Return custard to same pot, stir over medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap, cool.
Assembling
11.Cut a 2cm deep hole in the center of each cake, fill with custard, replace lid.
12.Spread tops of cakes with a little more custard. Top with a layer of puffs. Stack remaining puffs on cakes dipping each in a little custard.
Toffee
13.Combine sugar with the water in small heavy-based pot. Stir over medium heat, without boiling, until sugar dissolves; bring to a boil.
14.Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; let stand until bubbles subside before using.
15.Drizzle toffee over puffs. Serve.
You can make your own almond meal by grinding blanched almonds in a nut mill or food processor until they reach the consistency of cornmeal.
Note
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