Custard Cake

There are many recipes for choux pastries, typically in smaller formats like éclairs and profiteroles, while cakes are typically filled with this type of cream. We suggest you prepare a complete choux pastry cake—from the layers to the cream—for a festive table or a cozy tea party. This picturesque and delicious cake simply melts in your mouth!

Step-by-step recipe

Step 1:

Custard Cake - Step 1 Pour 70 grams of milk and the same amount of water into a saucepan, add 60 grams of butter and heat until the butter is completely melted.

Step 2:

Custard Cake - Step 2 Add a little salt, sugar, pour in the sifted flour and cook for about 2 minutes, stirring constantly with a spatula, until the dough comes together into one lump.

Step 3:

Custard Cake - Step 3 Place the dough in a bowl and spread it out a little to help it cool faster.

Step 4:

Custard Cake - Step 4 Using a spatula, stir in the eggs one at a time.

Step 5:

Custard Cake - Step 5 Line two pans with parchment paper and pour the dough into the pan, spreading it over the entire surface without trying to level it out.

Step 6:

Custard Cake - Step 6 Bake the cakes at 190 degrees for 15-18 minutes.

Step 7:

Custard Cake - Step 7 For the custard, combine milk, eggs, sugar and cornstarch in a bowl and whisk until smooth.

Step 8:

Custard Cake - Step 8 Heat the milk and pour it in a thin stream into the egg mixture, stirring constantly.

Step 9:

Custard Cake - Step 9 Pour the resulting mixture into a saucepan and cook the cream, stirring constantly with a whisk, until large bubbles appear.

Step 10:

Custard Cake - Step 10 Remove the cream from the stove, add vanilla sugar, stir, cover with film in contact with the surface and leave until completely cool.

Step 11:

Custard Cake - Step 11 Place the butter in a bowl and beat with a mixer until white.

Step 12:

Custard Cake - Step 12 Add the custard base to the butter, one tablespoon at a time, mixing with a mixer at maximum speed.

Step 13:

Custard Cake - Step 13 Place the first layer of cake into the ring, press it down slightly, and generously cover it with custard, smoothing it out. Fill the cavities on the inside of the top layer with custard, place it on top, stretch it, and press the edges.

Step 14:

Custard Cake - Step 14 Refrigerate the cake for at least 3 hours. Dust the soaked cake with powdered sugar.

Cooking tips

Pour the hot milk into the egg mixture slowly, in a thin stream, whisking constantly to prevent the eggs from setting. The butter and custard base should be at the same temperature—room temperature—to prevent the custard from separating.