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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.