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Ingredients:
For the Cream:
See also The BEST orange cake recipe
2 eggs
150 grams sugar (3/4 cup)
1 teaspoon vanilla sugar
70 grams cornstarch (1/2 cup)
500 ml milk (2 cups)
For the Choux Pastry:
100 ml water (1/2 cup)
100 ml milk (1/2 cup)
80 grams butter (1/3 cup)
A pinch of salt
1 teaspoon sugar
120 grams flour (1 cup)
3-4 eggs (depending on size)
Flaked almonds for topping
For the Buttercream:
140 grams butter at room temperature (2/3 cup)
Prepared pudding from the cream filling (at room temperature)
Directions:
Prepare the Cream:
Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
Prepare the Choux Pastry:
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