Větrník

Choux pastry

1. Preheat the oven to 480F/250C.
2. Add the water, milk, butter and salt to a saucepan over medium heat. Bring to a boil.
3. Remove from heat and pour all the flour at once. Mix with a spatula, making sure not to leave any lumps. The result is called a panade.
4. Desiccate the panade over medium heat, stirring with the spatula, until it comes off the sides of the pan and forms a ball.
5. Place the panade in the bowl of a stand-mixer and beat it for a minute with the flat beater or spatula in order to warm it.
6. Stir the eggs one by one at low speed using the flat beater or spatula. At first, the egg is difficult to incorporate, but it gradually incorporates with the panade.
7. Stir in the remaining eggs one by one. The choux pastry is ready for use. It must be used immediately.
8. Transfer the choux pastry to a piping bag with a large open star piping tip. Make rings of about 2 to 3 inches diameter on a baking sheet, allowing some space between them.
9. Bake these rings in the oven and immediately decrease the temperature to 350F/175C.
10. Open the oven after 25 minutes so that all moisture evaporates (do not open before), then close the oven and bake for another 3 minutes.
11. Remove from the oven and let cool completely on a rack.

Caramel cream

1. In a small saucepan, heat the cream without boiling, stirring regularly.
2. In a large saucepan, pour the sugar and melt it over medium-low heat until you get golden caramel.
3. Once the sugar is caramelized, add the hot cream. Boil over low heat until the caramel dissolves completely.
4. Refrigerate this preparation for 12 hours.
5. At the end of these 12 hours, gently mix this caramel cream with the whipped cream.

Vanilla cream

1. Place the heavy cream in the freezer.
2. Cut the vanilla pod lengthwise and scrape the vanilla seeds.
3. Pour the milk in a large nonstick saucepan. Add the sugar, the pudding powder, split vanilla pod and vanilla seeds. Bring to a boil, stirring regularly.
4. Remove the vanilla pod, and whisk. Cook for one minute, stirring constantly.
5. Set aside until completely cooled.
6. When the vanilla cream is cold, whip the cream in a bowl. Gently stir in whipped cream with vanilla cream. Reserve in the refrigerator.

Caramel icing

1. In a saucepan, caramelize the sugar on low to medium heat until you get an amber color.
2. Pour the hot milk and stir until well blended.
3. Off the heat, add the icing sugar and mix well until reaching a smooth texture.
4. If the icing is too thick, gradually add a tablespoon of water.
5. Assembly of the větrník
6. Transfer vanilla cream to a piping bag with a small open star tip.
7. Transfer the caramel cream to a second piping bag with a small open star tip.
8. Cut the rings in half.
9. At the bottom part of each ring, first place a small amount of vanilla cream.
10. Then, add a small amount of caramel cream on top the vanilla cream.
11. Dip the top part of each ring into the caramel glaze and place on the bottom ring with vanilla cream and caramel cream.