Step 1: Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C) and grease a round baking dish or springform pan.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Spread the dough evenly in the prepared baking dish, covering the bottom and slightly up the sides.
- Bake for 25–30 minutes, or until golden and puffed. Let it cool completely.
Step 2: Make the Custard Filling
- In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth.
- Heat over medium heat, stirring constantly, until the mixture begins to thicken.
- In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks.
- Return the tempered yolks to the saucepan and cook, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract and butter. Let cool to room temperature.
Step 3: Assemble the Cake
- Slice the baked choux pastry horizontally to create a top and bottom layer.
- Spread the cooled custard filling evenly over the bottom layer.
- Place the top layer of pastry over the custard.
Step 4: Garnish and Serve
- Dust the top of the cake with powdered sugar.
- Refrigerate for at least 2 hours to allow the custard to set.
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