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In a saucepan, combine the eggs, sugar, and vanilla sugar.
Add the cornstarch and whisk until smooth.
Gradually add the milk while whisking constantly.
Place the saucepan over medium heat and bring the mixture to a boil, stirring continuously until it thickens.
Once thickened, remove from the heat and allow to cool completely, stirring occasionally to prevent a skin from forming.
Make the Choux Pastry:
In a saucepan, combine the water, milk, butter, salt, and sugar. Heat until the butter is melted.
Add the flour all at once and stir quickly to form a dough.
Cook the dough over low heat for 1-2 minutes, stirring constantly.
Transfer the dough to a mixing bowl and let it cool for a few minutes.
Once slightly cooled, add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
Preheat the oven to 180°C (350°F).
Transfer the dough to a piping bag and pipe small rounds onto a baking sheet lined with parchment paper.
Bake for 30-40 minutes or until golden brown and puffed up.
Allow the choux pastries to cool completely before filling.
Assemble the Cake:
Once the choux pastries are cooled, cut them in half horizontally.
Spoon a generous amount of the cooled vanilla cream into each pastry.
Place the top of the pastry back on and arrange them on a serving platter.
Serve and Enjoy:
Serve immediately, or refrigerate until ready to serve. Enjoy the delicate texture of the choux pastry and the rich vanilla cream filling.
Serving and storage tips:
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