# What's Needed:
→ Choux Pastry
01 - 1 cup water
02 - 1/2 cup unsalted butter
03 - 1/4 teaspoon salt
04 - 1 cup all-purpose flour
05 - 4 large eggs
→ Vanilla Custard Cream
06 - 2 cups whole milk
07 - 1/2 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 4 large egg yolks
10 - 1 tablespoon vanilla extract
11 - 1/2 cup unsalted butter, softened
→ Topping
12 - 2 tablespoons powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 400°F. Line two 9-inch round cake pans, or one large baking sheet, with parchment paper.
02 - In a medium saucepan, bring water, butter, and salt to a boil. Remove from heat, add flour all at once, and stir vigorously until dough forms and detaches from the pan. Return to low heat and stir for 1 minute to dry slightly.
03 - Transfer dough to a mixing bowl and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
04 - Divide dough in half. Spread each portion evenly in the prepared pans or form two rustic rounds on the baking sheet. Bake 20 to 25 minutes until puffed and deep golden. Cool completely.
05 - Heat milk in a saucepan until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks until pale. Gradually whisk in hot milk. Return mixture to saucepan and cook over medium heat, stirring until thick and bubbling, about 2 to 3 minutes. Remove from heat and whisk in vanilla. Cool to room temperature.
06 - Beat softened butter until fluffy. Gradually add cooled custard cream, mixing until smooth and creamy.
07 - Place one choux pastry layer on a serving plate. Spread the custard cream evenly over it. Top with the second choux layer, pressing gently.
08 - Refrigerate for at least one hour. Before serving, dust generously with powdered sugar.
