Ingredients
Scale
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- A pinch of salt
- 2 cups (480 ml) milk
- ½ cup (100 g) granulated sugar
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup (115 g) unsalted butter (for the cream filling)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 200°C (400°F). Line two baking trays with parchment paper.
- Make the choux pastry: In a saucepan, combine water, butter, and salt. Bring to a boil. Add flour all at once and stir until a smooth dough forms and pulls from the sides.
- Dry the dough: Return it to low heat and stir for 1–2 minutes. Transfer to a bowl and cool slightly.
- Add eggs: Beat in the eggs one at a time until the dough is smooth and glossy.
- Bake pastry layers: Divide dough in half, spread each portion on a baking tray, and bake for 25–30 minutes until golden and puffed. Cool completely.
- Prepare the filling: Heat 1½ cups milk until almost boiling. In another bowl, whisk remaining milk with sugar, cornstarch, and egg yolks. Combine both mixtures and cook over low heat, stirring until thickened.
- Add vanilla and butter: Remove from heat, stir in vanilla, and cool. In a separate bowl, beat butter until creamy, then gradually add cooled custard to form a smooth cream.
- Assemble the cake: Place one pastry layer on a serving dish, spread cream evenly, and top with the second pastry layer.
- Chill and serve: Dust with powdered sugar and refrigerate for 2–3 hours before slicing.
Notes
For a lighter version, fold in whipped cream to the custard filling.
Add a hint of lemon zest or almond extract for extra flavor.
Dust just before serving for the freshest look.
Serve chilled for best texture and flavor.
- Prep Time: 25
- Cook Time: 30