There's more to German food than beer and bratwursts. On the sweeter side, it's known for its fine bakeries and rich tortes. Try this iconic dessert with a luscious rum and vanilla cream filling inside.
- 115g butter, chopped
- 125ml (1/2 cup) water
- 125ml (1/2 cup) milk
- 1 1/2 teaspoons caster sugar
- 1/2 teaspoon salt
- 190g (1 1/3 cups) plain flour, sifted
- 6 eggs
- 315g (1 1/2 cups) caster sugar, extra
- 80ml (1/3 cup) water, extra
- 50g (1/2 cup) flaked almonds, toasted
- 6 egg yolks
- 125g (3/4 cup, lightly packed) brown sugar
- 50g (1/3 cup) cornflour
- 1/4 teaspoon salt
- 750ml (3 cups) milk
- 1 1/2 teaspoons vanilla extract
- 60ml (1/4 cup) rum
- Preheat oven to 190C. Place the butter, water, milk, sugar and salt in a heavy-based saucepan over medium heat. Bring to boil. Remove from heat. Add flour. Use a wooden spoon to beat until well combined. Place saucepan over low heat. Stir for 1-2 minutes or until a ball forms. Cool slightly, stirring occasionally. Add eggs, 1 at a time, beating until smooth and shiny. Set aside to cool completely.
- Place mixture in a piping bag fitted with a large plain nozzle. Pipe 2cm discs, allowing room for spreading, on lined baking trays. Bake for 20-25 minutes or until puffed and golden. Leave in oven, with door ajar, for 10 minutes. Set aside to cool completely.
- Meanwhile, to make cream filling, whisk egg yolks, sugar, cornflour, salt and 125ml (1/2 cup) of milk in a bowl. Bring remaining milk and vanilla in a saucepan to a simmer over medium heat. Pour milk mixture over egg mixture. Whisk to combine, return to pan over medium heat and bring to a simmer. Whisk for 1 minute until thick. Whisk in rum. Cover surface with plastic wrap and place in fridge to chill.
- Slice pastry buns in half horizontally. Place cream mixture in a piping bag fitted with a large star nozzle. Pipe cream mixture onto the base of each bun and sandwich with tops. Transfer to a baking tray lined with baking paper.
- Place the extra sugar and water in a saucepan over medium heat. Stir for 2 minutes or until sugar dissolves. Bring to boil. Boil, without stirring, brushing down the side of the pan often with a wet pastry brush, for 10 minutes or until golden. Set aside for 1 minute to allow bubbles to subside. Drizzle the caramel over the buns. Sprinkle with almonds. Set aside for 5 minutes to set.