Better than ECLAIRS and PROFITEROLES! My husband asks me to make this cake 3 times per week.KARPATKA

Combine water, milk, unsalted butter, pinch of salt, and pinch of sugar in a medium saucepan.

Heat over medium heat until butter completely melts.

Add flour and mix until no dry flour is left.

Keep cooking until the dough forms a ball and leaves a pale residue on the bottom of the saucepan.

Place the dough into a mixing bowl and let it cool for 10 minutes.

After 10 minutes, add one egg and mix until fully incorporated. Repeat with the rest of the eggs.

Split the dough between two spring forms and spread it unevenly.

Bake for 20 minutes in a preheated oven at 190°C until reaching a deep golden-brown color on top.

For the filling, combine eggs, sugar, and corn starch in a mixing bowl and mix well.

Add vanilla paste and mix again.

Slowly add hot milk to the egg mixture whisking continuously.

Pour into a saucepan and place on medium heat, bringing to boil and whisking until a lump-free custard forms.

Strain the custard through a fine mesh strainer to remove any remaining lumps and cover with clear wrap to cool completely.

When the choux pastry is ready, cool it on a cooling rack completely.

Whisk soft unsalted butter until light and fluffy, then gradually add the cooled custard a few spoonfuls at a time.

Place one layer of baked choux pastry onto a serving plate.

Spread the custard cream on top and even out the surface.

Cover with another layer of baked choux pastry.

Chill in the fridge for a few hours before serving and sprinkle generously with icing sugar before serving.

Equipment Needed

Dietary

Allergens