# What You Need:
→ Choux Pastry
01 - 1 cup water
02 - 1/2 cup unsalted butter
03 - 1 cup all-purpose flour
04 - 1/4 teaspoon salt
05 - 4 large eggs
→ Vanilla Custard 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 - 4 large egg yolks
11 - 2 teaspoons vanilla extract
12 - Pinch of salt
→ For Assembly
13 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 400°F. Line two 9-inch round pans with parchment paper.
02 - In a saucepan, bring water, butter, and salt to a boil. Remove from heat, add flour all at once, and stir vigorously until dough forms and pulls away from pan sides.
03 - Let dough cool 5 minutes, then beat in eggs one at a time until smooth and glossy.
04 - Divide dough evenly between prepared pans, spreading unevenly to create peaks and valleys for a rustic look.
05 - Bake 25–30 minutes until golden and puffed. Cool completely.
06 - Heat milk in a saucepan until just simmering.
07 - Whisk egg yolks, sugar, cornstarch, and salt until pale.
08 - Gradually whisk hot milk into yolk mixture, then return to saucepan and cook over medium heat, stirring constantly until thickened, about 2–3 minutes.
09 - Remove from heat, whisk in butter and vanilla extract. Cool to room temperature and chill until set.
10 - Spread custard evenly over one choux layer, top with second layer, and dust generously with powdered sugar.
11 - Refrigerate at least 30 minutes to allow layers to set before slicing.
