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BAM Cake converter 
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Ingredients:
For the vanilla cream:
- 350 g milk
- 60 g egg yolks (3 M egg yolks)
- 65 g sugar
- 5 squeezes of BAM vanilla paste
- 30 g starch
- 60 g butter
For puff pastry:
- 75 g water
- 40 g butter
- 0,5 g salt
- 45 g plain flour
- 75 g eggs
- powdered sugar for sprinkling
For the caramel filling:
For the chocolate icing:
Instructions:
For the vanilla cream:
1
Mix the egg yolks, sugar, starch and vanilla smooth with 50 g of milk and bring the remaining milk to the boil.
2
When the milk comes to the boil, remove from the heat and pour in the egg yolk mixture, stirring constantly. Bring the pan to the boil and cook, stirring constantly, for about 5 minutes. Melt the butter in the cream and stir well to combine the ingredients.
3
Cover the custard with plastic food film so that it touches the custard and chill.
For puff pastry:
1
Preheat the oven to 170 °C. Bring the water, butter and salt to the boil. Remove the pan from the heat and stir in all the sifted flour at the same time with a spatula or a rolling pin. Mix to a soft dough without lumps, bring to the boil and cook for a good minute on a medium heat, stirring. Transfer the dough to a plastic container and cool.
2
Gradually add the beaten eggs to the cooled dough and mix to form a smooth, shiny dough - the dough must be perfectly smooth, not too thick or too runny, but must hold its shape. Stuff the dough into a piping bag fitted with a 13 mm diameter French nozzle (star-shaped). Make sure that there is no air in the dough.
3
Pipe 8 eclairs onto the silicone base - the mixture should be evenly spread. Dip a finger in cold water and smooth the tops of the dough, then sprinkle the dough generously with icing sugar. Bake for 30 minutes (do not open the oven in between), then quickly remove the baking tray, prick each eclair with a toothpick and bake for a further 10 minutes. Remove the baked eclairs from the baking tray and cool completely on a wire rack.
For filling eclairs:
1
Melt the chocolate with the cocoa butter over steam.
2
Blend the vanilla cream smooth.
3
Cut the eclairs crosswise with a serrated knife. Pipe the caramel into the bottom of the eclairs, then pipe the vanilla cream in a generous spiral.
4
Dip the top of the eclair in melted chocolate and, once the excess chocolate has melted, place it on top of the vanilla cream. Sprinkle with roasted hazelnuts or almonds as desired.
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