Ingredients
For the dough:
75 ml whole milk
75 ml water
75 g unsalted butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
100 g all-purpose flour, sifted
170 g eggs (about 3 large eggs), weighed without shells, at room temperature
For the cream:
600 ml whole milk
160 g granulated sugar
1/2 teaspoon salt
50 g cornstarch, sifted
1 teaspoon vanilla extract
Four big egg yolks at room temperature
200 g unsalted butter, at room temperature
15 grams of granulated sugar, beaten with butter
For decoration:
Powdered sugar
Instructions:
For the dough:
Preheat the oven to 200°C/390°F (top and bottom heat, no fan).Grease the sides of two 23cm/9-inch springform pans with cooking spray or butter, then line the bottoms with parchment paper.
In a saucepan, combine the milk, water, unsalted butter, sugar, salt, and vanilla extract. Simmer over medium heat for a few minutes. Remove from heat and add the sifted flour. Mix until no dry flour is left, then return to low heat.
Cook the dough, continuously mixing with a rubber spatula for about 2 minutes or until the dough forms a ball and the bottom of the saucepan is covered with white residue. Remove from heat.
Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool down for 10 minutes or until it’s no longer hot to touch but still extremely warm.
Gradually add the eggs, mixing well after each addition. The dough should be smooth and have a firm consistency.
Divide the dough into two equal parts and spread unevenly between the prepared springform pans. Bake for 25-27 minutes or until the top turns deep golden brown. Allow to cool for 10 minutes before removing from the pans onto a cooling rack. Repeat if using only one springform pan.
For the cream:
In a saucepan, combine the milk, half of the sugar, and salt. Heat over medium heat until simmering.
In a heatproof mixing bowl, combine the remaining sugar with the sifted cornstarch. Add the egg yolks and vanilla extract, whisking until well mixed.
Slowly pour about half of the simmering milk into the egg mixture while whisking vigorously to temper the eggs. Next, return the egg mixture and the remaining hot milk to the pot.
Cook the mixture over low heat, whisking consistently for 5-9 minutes until it thickens to a pudding-like consistency. Cook for an additional 2 minutes while whisking to ensure no lumps form. Remove from heat and transfer the mixture to a shallow dish. Cover with plastic wrap, ensuring it touches the surface of the cream, and let it cool to room temperature.
In a stand mixer fitted with a whisk attachment (or using a hand mixer and a large mixing bowl), beat the room temperature butter with 15g of sugar until light and fluffy.
Whisk the cooled pastry cream until smooth. Gradually add the pastry cream to the butter, a few tablespoons at a time, whisking on medium speed until fully incorporated.
Assembling the cake: Place a clean ring from the springform pan on a serving plate. Line the sides of the ring with parchment paper, if desired. Place one layer of the cooled dough inside the ring and press slightly to flatten. Spread the cream evenly on top. Cover with the second layer of dough and press gently to attach. Refrigerate for 2-3 hours or until the cream is set.
Remove the ring and parchment paper (if used), dust the cake with powdered sugar for decoration, and serve.
Note: You can adjust the ingredients and substitute some items according to your preferences and dietary restrictions.