Preparation
-
For the pastry cream: put the milk in a pan and bring to a boil. In another pan, place the eggs, sugar, cornstarch, flour and mix everything. Add the milk slowly, stirring constantly. Bring to a boil, stirring constantly, until it thickens. Add the vanilla flavoring and mix everything. Pour the cream into a bowl, cover with cling film and leave to cool to room temperature. Place the butter in a bowl and use a mixer to mix everything until the butter is creamy. Add spoonfuls of the cream and mix everything until it becomes a homogeneous cream.
-
Preheat the oven to 190ºC.
-
For the choux pastry: Place the milk, water, butter, sugar and salt in a pan. Heat until the butter melts completely. Remove from the heat and add the wheat flour, stirring constantly. Return to heat and cook for 1 to 2 minutes, stirring constantly. Place the dough in a bowl and let it cool. Add one egg at a time, stirring constantly until a smooth cream forms. Pour the dough into two molds, greased with oil and lined with parchment paper. Bake in a preheated oven at 190ºC for 30 to 35 minutes or until golden.
-
On a cake plate, place part of the dough. Add the cream on top and cover with the other dough. Cover with cling film and refrigerate for approximately 4 to 6 hours. Decorate with powdered sugar and serve.
