1 cup of water, 3 oz of fat, a pinch of salt - bring it to a boil and add 1 cup of flour, mix for 5 minutes. Leave to cool and then beat in 4 eggs one at a time.
Spray pinwheels on the baking sheet. Bake in oven at 390 °F / 200 °C for 15 minutes and then again at 340 °F / 170 °F for about 10-15 minutes. Most importantly, don't open the oven or they won't rise. I slice them while still warm.
Cream: 2 cups of milk, 2 packs of vanilla puddings, 1/4 cup of granulated sugar, 8 oz of butter, 3 packs of vanilla sugars, 4 tbsp of rum - boil the pudding, and then add it to the whipped butter when it has cooled.
Caramel whipped cream: 1/2 a cup of granulated sugar, 12 oz of whipping cream Burn 1/2 a cup of granulated sugar to a golden caramel and carefully pour 1/2 a cup (4 oz) of heated whipping cream into the caramel, stirring constantly and carefully, a lot of steam is released and you could get burnt. Leave the lumps that form to dissolve, then drain and put in the fridge overnight after it has cooled. The next day, whip 8 oz of whipping cream and mix in the creamy caramel.
Caramel glaze: burn 3/4 cup of granulated sugar into caramel. Add 5-8 tablespoons of caramel whipped cream drop by drop, stirring constantly, otherwise lumps would form. Follow the density of the glaze. It should have the consistency of liquid honey, if it is too thin, just thicken it with a little powdered sugar. Coat the pinwheel tops and let them drain.
