Make the Cream: In a medium saucepan, whisk together the eggs, vanilla sugar, and cornstarch. Gradually add the milk, stirring constantly to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens into a cream. Once thickened, remove from heat and let cool.
Make the Dough: In a separate saucepan, combine the water, milk, a pinch of salt, and sugar. Add the butter and bring to a boil. Once boiling, remove from heat and immediately whisk in the flour until the mixture forms a smooth dough. Let cool slightly, then whisk in the eggs one at a time, beating well after each addition.
Bake the Crust: Preheat your oven to 200°C (392°F). Spoon the crust onto a parchment-lined baking sheet, forming a cake base in the desired shape. Bake for 25-30 minutes or until golden and puffed. Let cool completely.
Whip the Topping: In a large bowl, beat the 160g butter until light and fluffy. Gradually beat in the cooled cream, continuing to beat until well combined and smooth.
Assemble the Cake: Cut the cooled pastry base in half horizontally. Spread the creamy filling evenly over the bottom half, then gently place the top half on top. For an added touch, you can dust the cake with icing sugar or drizzle it with melted chocolate.
Chill and Serve: Refrigerate the cake for at least an hour before serving. This allows the flavors to blend and the cream to firm up slightly, making it easier to cut.
This cake is a delicious combination of moist dough, rich and creamy filling and the irresistible taste of vanilla. No wonder it’s in such high demand! Enjoy this indulgence!
