Prepare the crème patissiere:
Bring the milk to the boil.
Whisk the 2 whole eggs with the 60 g of caster sugar.
Add 30 g of flour and pour in the boiling milk.
Return the mixture to the saucepan and bring to the boil - cook for 3 minutes from the boiling point. Set aside and allow to cool.
Preheat the oven to 180 degrees C.
In a large bowl, mix the butter, 200 g of sugar and the salt.
Add 1 whole egg, 2 egg yolks and the vanilla pod seeds. Mix well and finish with 300 g of flour to obtain a smooth batter. Place this mixture in a piping bag.
Butter and flour the moulds.
Pipe the batter into the moulds in a spiral pattern.
Cover with creme patissiere then add a second spiral of batter.
Beat the remaining egg with a little water to use as a glaze.
Brush the gateaux with the glaze and then place in the fridge.
Bake for 20 minutes in the oven.
Once cooked, remove from the oven and allow to cool before removing from the moulds.
«The creme patissiere can be prepared in advance. Just keep in the fridge and then remove to allow it to soften a little before use.»