PARIS-ANJOU

In a saucepan, bring to the boil the water, milk, butter, salt and
sugar. Off the heat, add all at once the sifted flour. On the heat,
cook with a spatula out the paste until it no longer sticks to
the pan. Using an electric mixer or manually, gradually add the
eggs.
Fill a piping bag with a tip number 10 and pipe on a greased
baking sheet or covered with baking paper in the shape of a ring
of 24 cm in diametre, then a second ring glued to the inside of
the first, finally a last ring between the first two rings on top (or
individual pieces of 8 cm in diameter).
Preheat the oven to 200°C. Sprinkle over the egg washed ring,
almond batons. Pipe out as well some mini éclairs (carolines).
Bake at 180°C for approximately 30 minutes.

1. Basic custard:

With the tip of a knife, split the vanilla bean lengthwise and
scrape out the seeds. In a saucepan, boil milk, vanilla bean and
seeds. Pass through a sieve.

In a bowl, whisk egg yolks, sugar, then add corn flour. Pour the vanilla milk on the mixture and
return to saucepan. Boil whisking constantly. Off the heat, add
butter with a whisk. Pour into a large dish for quick cooling and
cover with a plastic wrap in contact with the cream. Place in
the refrigerator.

2. Cointreau® light cream:

Soak gelatin in cold water 15 minutes, then squeeze out
the water and melt it. Add the Cointreau® and zest. Quickly
incorporate some custard in the hot melted gelatin, then
add the remaining custard. Whisk the liquid cream with icing
sugar. With a spatula, add delicately the firm Chantilly in the
Cointreau® custard.

Slice the choux paste ring at two-thirds of the height. Using a
pastry bag fitted with a fluted tip, pipe the cream.
Place in the centre some mini éclairs on the cream, then
smoothly pipe a second run of rosettes on top.
Put the cover on the dessert and sprinkle with icing sugar.