Vanilla and caramel Saint-Honoré

Separate 6 eggs. Reserve their whites for the meringue, 5 yolks for the custard and the last yolk for glazing. Beat the remaining 4 whole eggs. Bring 125 g milk, 125 g water, butter and salt to the boil. Remove from the heat and add 150 g flour at once. Mix, then stir over gentle heat until the paste leaves the sides of the pan. Cool for 5 minutes. Gradually mix in the beaten eggs, fully incorporating each addition.

Heat the oven to 200 °C. Cut a shortcrust disc about 26 cm across and place on a lined tray. Prick it, then pipe choux around the edge and a thin spiral in the centre. Pipe small, spaced choux on another tray and lightly brush with the reserved yolk. Bake for about 30 minutes until the base and choux are risen, golden and dry. Cool on racks for about 30 minutes.

Soak the gelatine in cold water. Split the vanilla and scrape out the seeds. Heat the reserved 200 g milk with the vanilla. Whisk the reserved yolks with 60 g sugar, then the reserved 20 g flour. Whisk in the strained hot milk. Return to the pan and bring to the boil, stirring until thick. Remove from the heat and dissolve the squeezed gelatine in the custard. Keep warm while making the meringue.

Heat 300 g sugar with 90 g water to 130 °C. Whisk the reserved whites to peaks. Slowly pour in the syrup while whisking, keeping it clear of the whisk, and beat briefly. Gently fold the meringue into the warm custard. Make holes in the cold choux and pipe in the cream immediately. Spread the remaining cream in the centre of the base. Chill for about 60 minutes to set.

Heat the remaining 200 g sugar and 60 g water to a light amber caramel, then remove from the heat. Using tongs, carefully dip the choux tops in caramel and let set on a silicone mat. Dip their bases in the still-fluid caramel and attach around the pastry base, avoiding contact with hot caramel. Keep chilled until serving.