Traditional French festive cake that is actually easier to make than it looks.
TO MAKE Crème Pâtissière
Boil the milk.
In a clean bowl beat eggs and sugar until the mixutre is thick and pale and then add the flour. Beat and add hot milk gradually until well combined.
Pour mixture in a saucepan and stir continuously on a low heat with a wooden spoon until thick. Stir in the rum.
Put in a bowl, cover and refrigerate.
TO MAKE Choux Pastry
Preheat oven to 175°C. Melt butter with water and salt and bring to the boil.
Add flour in one go and stir with a wooden spoon until smooth and doesn’t stick to the saucepan or spoon.
Transfer mixture to a large bowl and beat adding 1 egg at a time until mixture is thick and glossy.
Put mixture in a piping bag with a large nozzle and pipe 3cm rounds spaced 3cm apart. Place in the oven and cook for about 45 mins.
Once cooked and cooled, fill the choux with the crème pâtissière.
TO MAKE Toffee
Put sugar with just enough water to cover the sugar in a saucepan and stir until sugar has disolved. Without stirring allow to boil until colour is golden. Remove from heat.
Using tongs (to avoid burning your fingers), dip each choux in the toffee and build up a tower. When assembled add the sugared almonds randomly to the cake.
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