Větrník

Step 1: Bring the 2 cups whole milk and 1 vanilla pod to a simmer. Whisk the 4 egg yolks, 3 ½ oz sugar and 1 ⅝ oz cornflour in a bowl, pour on the hot milk while whisking, then return to the pan.

Step 2: Cook over a medium heat, whisking constantly, for 3–4 minutes, until it bubbles and is thick enough to hold a ribbon. Remove the pod, cover the surface with cling film and cool completely.

Step 3: Melt the 4 oz sugar in a dry pan over a medium heat, swirling, for 6–8 minutes, until amber. Off the heat, whisk in the ½ cup double cream carefully; it will spit. Cool to room temperature.

Step 4: Heat the oven to 400°F (350°F fan). Bring the 1 cup water, 3 ½ oz butter and 1 pinch salt to the boil, tip in the 5 ½ oz plain flour and beat over a low heat for 2 minutes, until the dough forms a smooth ball and leaves a film on the pan.

Step 5: Cool the dough for 5 minutes, then beat in the 4 eggs a little at a time until glossy and the dough falls from a spoon in a thick V shape.

Step 6: Pipe 8 rounds about 8 cm wide onto lined trays. Bake for 20 minutes, then lower to 350°F (325°F fan) and bake for 15–20 minutes more, until deep golden, light and dry. Do not open the oven during the first 20 minutes.

Step 7: Split each bun horizontally while warm so the steam escapes, and cool on a rack.

Step 8: Beat the 4 oz soft butter until pale, then beat in half the custard a spoon at a time and 4 tbsp of the caramel to make the caramel cream.

Step 9: Whip the ¾ cup whipping cream, cold to soft peaks and fold it into the remaining custard to make the vanilla cream.

Step 10: Mix the 5 ½ oz icing sugar with the remaining caramel and a few drops of hot water into a thick, spreadable glaze.

Step 11: Pipe caramel cream onto each base, then a tall swirl of vanilla cream. Spread glaze on the lids, set them on top and chill for 30 minutes before serving. Keep refrigerated and eat within 2 days.