# What you need:
→ 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 Cream Filling
06 - 2 cups whole milk
07 - 1/2 cup granulated sugar
08 - 1/4 cup cornstarch
09 - 1/4 cup unsalted butter, softened
10 - 2 large egg yolks
11 - 2 teaspoons vanilla extract
→ Finishing
12 - 2 tablespoons powdered sugar for dusting
# Directions:
01 - Preheat oven to 400°F. Line two 8-inch square or round baking pans with parchment paper.
02 - In a saucepan, combine water, butter, and salt. Heat until butter melts and mixture boils.
03 - Add all flour at once, stirring vigorously until dough forms a ball and pulls from the pan.
04 - Remove from heat and cool dough for 5 minutes. Beat in eggs one at a time until thick and glossy.
05 - Spread dough roughly into prepared pans, allowing imperfections for signature texture. Bake 25–30 minutes until golden and puffed. Cool completely in pans.
06 - Heat milk to simmer. In a bowl, whisk sugar, cornstarch, and egg yolks.
07 - Slowly pour hot milk into egg mixture while whisking. Return to saucepan and cook on medium, whisking until thick and bubbling.
08 - Remove from heat and stir in butter and vanilla until smooth. Cool to room temperature, stirring occasionally to prevent skin.
09 - Place one pastry layer on serving plate. Spread cooled vanilla cream evenly. Top with second pastry layer.
10 - Generously dust with powdered sugar before serving.
