Corn starch: 60 g
Mass:
Eggs: 3-4
Milk: 100g
Water: 100g
Flour: 120 g
Butter: 80 g
Salt: a pinch
Sugar: a pinch
Decoration and assembly:
Butter: 160 g (at room temperature)
Chopped almonds: C/N
Powdered sugar: C/N
preparation
Step 1: Prepare the cream
In a saucepan, mix 2 eggs, 150 g of sugar, 20 g of vanilla sugar and 60 g of cornstarch.
Add 500 g of milk and cook over medium-high heat, stirring constantly, until the mixture thickens.
Let cool to room temperature, stirring often to prevent a crust from forming.
Step 2: Make the dough
In another saucepan, melt 80g butter with a pinch of salt, a pinch of sugar, 100g milk and 100g water.
Add 120g flour and mix well.
Add the other 3-4 eggs one by one, mixing well after each addition.
Step 3: Cook
Spread the dough on 2 baking sheets covered with a silicone mat or baking paper, about 30 x 40 cm.
Bake in a preheated oven at 200°C for 10-15 minutes.
Let cool completely.
Step 4: Assemble the cake
Cut the chilled pastry into 8 pieces, then each piece into 4 pieces.
Beat 160g of room temperature butter for 5 minutes.
Gradually add the cream, beating well until fully incorporated.
Assemble the cake by alternating layers of pastry and cream.
Step 5: Decorate and finish
Decorate the cake with chopped almonds.
Leave to cool in the fridge for at least an hour.
Dust with icing sugar before serving.
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