This classic French celebration gateau is a favourite in my house for very special events such as my children's Christening cakes or celebratory wedding anniversaries. It makes a delcious change to our more traditional fruit cake. While there are many steps to make this cake, it is well worth the effort.

Ingredients

Puff pastry base

• 2 sheets frozen puff pastry, thawed

Choux pastry

• ½ cup flour
• pinch salt
• ½ cup water
• 50 grams butter, diced
• 2 eggs

Creme patissiere

• 3 egg yolks
• ¼ cup sugar
• 3 tablespoons flour
• 1¼ cups full cream milk
• 1 teaspoon vanilla essence

Caramel

• ½ cup sugar
• ¼ cup cold water

Method

Puff pastry base

1. Place the puff pastry sheets on top of each other and roll out large enough to cut out a 25cm diameter circle. Place on a lightly-greased oven tray. Bake at 200ºC for 20 minutes or until golden, well risen and cooked through. Transfer to a cake rack to cool.

Choux pastry base

1. Sift the flour and salt together. Heat the water and butter in a saucepan over a low heat at first to melt the butter. Once melted, bring to the boil, tip in the sifted flour, remove from the heat and beat quickly with a wooden spoon, until the mixture comes away from the sides of the pan and forms a ball. Cool for 5 minutes.
2. Add a quarter of the beaten eggs, and beat well. Add the remaining beaten egg a quarter at a time and continue to beat until the mixture is thick and glossy. (Alternatively, you can mix the cooled dough paste and eggs in a food processor).
3. Transfer the mixture to a piping bag fitted with a large plain nozzle. Pipe the mixture into 2-3cm rounds on a baking-paper lined tray. Alternatively, spoon the mixture into even-sized rounds.
4. Bake at 220ºC or fan bake at 200ºC for 20 minutes. Reduce the oven temperature to 140ºC (120ºC fan bake) for a further 10-15 minutes until the puffs are dry. Pierce the base of each puff with a small sharp knife to allow the steam to escape, and place on a cake rack to cool. (If you do not pierce the puffs, the steam will not escape and they will become soft).

Creme patissiere

1. In a small bowl, mix together the egg yolks, sugar and flour until thoroughly combined.
2. Heat the milk and vanilla essence in a saucepan, pour 1/3 hot milk over the egg mixture, beat well and then pour over the remaining hot milk in the saucepan. Cook slowly, beating continuously with a wire whisk for 3-4 minutes until smooth and thickened. Pour into a bowl, press a layer of cling film over the cream to prevent a skin forming. Cool, transfer to the refrigerator until completely cold.

To assemble

1. Have all the elements of the gateau at hand and begin by making the caramel and dipping the choux puffs.

Caramel

1. Place the sugar and cold water into a small heavy-based saucepan, stir over a gentle heat until the sugar dissolves. Once dissolved, stop stirring, increase the heat and boil vigorously, until the sugar starts to caramelise and turns a pale gold colour. Remove from the heat.
2. Using tongs, carefully dip 12 choux puffs into the caramel to glaze only the tops. Place the caramel coated puffs on a sheet of baking paper or a lightly greased tray and allow the toffee to set. Dip a table knife into any remaining caramel and drizzle 4-5 lattice style shapes onto a baking paper-lined tray for decoration. Once the caramel has cooled and set, fill the 12 choux puffs from underneath with creme pattiserie (the remaining puffs, can be used as profiteroles).
3. Spread the remaining patisserie cream over the puff pastry base. Arrange the filled caramel choux puffs around the edge of the gateau, decorate the centre with caramel lattice. Serve within 3-4 hours of making.

Cooks Tips

- When making caramel, use caster sugar if you have it. It dissolves quicker and may cause less stress if you are not used to making caramel.