Two layers of choux pastry are filled with fragrant custard cream. This recipe is a must-try!INGREDIENTS
For the dough:
150g (1 1/2 cups) flour
100ml (1/2 cup) water
100ml (1/2 cup) milk
80g (1/3 cup) butter
4 eggs
4 g (1 tsp) baking powder
a pinch of salt
For the cream:
500ml (2 cups) milk
150g (1 1/2 cups) sugar
100g (1 cup) flour
2 eggs
180g (3/4 cup) butter
METHOD
Add baking powder into a bowl with flour and mix.
Pour milk and water into a saucepan, add butter and a pinch of salt, and set over medium heat.
When the butter has melted and the mixture starts to boil, stir in the flour. Cook the dough for 1-2 minutes on low heat, stirring constantly. Transfer the mixture into a medium bowl to cool a bit.
Stir in eggs, one at a time, into the cooled dough.
Preheat the oven to 200°C/400°F.
Spread half of the obtained batter at the bottom of the cake springform and bake for 20 minutes. Then, continue with the remaining batter to obtain the second layer. Let cool.
In a saucepan whisk 2 eggs with sugar until smooth, add flour and mix well.
Pour in milk, stir well and brew the cream thickly over medium heat, stirring constantly for 3-4 minutes.
Transfer into a bowl and set aside to cool.
Beat butter until frothy, gradually add cooled cream, and continue to beat until smooth.
Place the bottom layer of the cake back in the springform and spread with the cream. Top with the second cake layer and transfer to the fridge to chill for at least 2 hours.
Decorate with icing sugar, slice, and serve.
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