Prepare the Cream:
In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch.
Gradually stir in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
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Cover with cling film to prevent a skin from forming and let it cool completely.
Prepare the Choux Pastry:
Combine water, milk, butter, salt, and sugar in a saucepan. Heat until the butter is melted.
Stir in the flour all at once and cook for 1-2 minutes, stirring until it forms a smooth dough.
Remove from heat, let it cool for 4 minutes, then gradually add eggs, mixing well after each addition.
Preheat oven to 180°C (355°F). Pipe or spoon dough into a circle (18 cm/7 inches) on a baking sheet, brush with remaining egg, and sprinkle with almonds.
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Bake for 30-40 minutes until golden brown. Let it cool completely.
Prepare the Buttercream:
Gradually mix room temperature pudding into butter until smooth and creamy.
Assemble the Cake:
Slice the cooled choux pastry horizontally to create two layers. Spread buttercream on the bottom layer, then place the top layer over it.
Refrigerate for 30 minutes before serving.
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Serving Suggestions
Serve chilled with a dusting of powdered sugar.
Pair with tea or coffee.
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Garnish with fresh berries for added flavor and color.
Enjoy with whipped cream or a drizzle of chocolate sauce.
Cooking Tips
Ensure both the cream and butter are at room temperature before mixing to avoid curdling.
If the choux dough is too thick, add more egg, little by little, until the consistency is correct.
Allow the choux pastry to cool completely before slicing.
Assemble the cake shortly before serving to prevent sogginess.
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