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CLASSIC CHOUX PASTRY LAYER CAKE WITH VANILLA CUSTARD

By Delicious Recipes!Posted on
CLASSIC CHOUX PASTRY LAYER CAKE WITH VANILLA CUSTARD

CLASSIC CHOUX PASTRY LAYER CAKE WITH VANILLA CUSTARD

Enjoy a delicious layered dessert featuring light and airy choux pastry sheets filled with smooth, rich vanilla custard. This recipe yields 8 large portions, perfect for celebrations or family gatherings.

🕒 Prep Time: 30 min

🍳 Bake Time: 25-30 min
🍽️ Chill Time: Overnight (or several hours)
🍰 Servings: 8 large

Ingredients

Choux Pastry (Eclair Dough):

  • 250 ml water
  • 125 g unsalted butter (82% fat)
  • 125 g all-purpose flour
  • 5 eggs

Vanilla Custard Cream:

  • 750 ml milk
  • 140 g sugar
  • 1 packet bourbon vanilla sugar
  • ½ vanilla pod
  • 40 g flour
  • 40 g cornstarch
  • 6 egg yolks
  • 1 pinch salt
  • 100 g unsalted butter (82% fat)
  • 1 sheet gelatin (1.5 g)

Instructions

Prepare the Choux Pastry:

  1. In a saucepan, bring water and butter to a boil. Once butter melts and mixture boils, add all flour at once and stir vigorously until dough forms a ball around the wooden spoon.
  2. Remove from heat and add eggs one at a time, mixing thoroughly after each. The dough may separate at first but keep stirring until it regains a smooth consistency.
  3. Line two 28×18 cm baking trays with parchment paper and grease edges with a small butter cube.
  4. Divide dough evenly between trays and spread evenly using the back of a spoon. Dough is firm and elastic, so press firmly to level it out.
  5. Bake at 200°C (390°F) for 25-30 minutes until golden and puffed.
  6. Remove from oven and let cool; the bottom layer may deflate slightly for a flatter base. The top layer can be cooled in the oven with the door slightly open to keep it puffed.

Prepare the Vanilla Custard:

  1. Soak gelatin sheet in cold water.
  2. In a bowl, whisk egg yolks with flour, cornstarch, salt, and about 50 ml milk until smooth.
  3. Heat remaining milk with sugar, vanilla sugar, vanilla pod seeds, and pod in a saucepan until hot but not boiling. Remove pod.
  4. Slowly pour hot milk into the egg mixture while whisking constantly to temper the eggs.
  5. Return mixture to saucepan over medium heat, stirring continuously until it thickens like soft polenta. Lower heat and keep stirring for a few more minutes.
  6. Remove from heat, let cool slightly, then gradually add butter, stirring until melted.
  7. Add drained gelatin and mix until dissolved.
  8. Let custard cool until warm but not hot, stirring occasionally to prevent skin forming.

Assemble the Cake:

  1. Place one choux pastry sheet in a tray (preferably the less perfect one). Spread custard evenly on top.
  2. Place the second choux pastry sheet over the custard and press lightly.
  3. Let cool at room temperature for about 1 hour, then refrigerate overnight or for several hours to set.
  4. Cut into 8 pieces with a large serrated knife (wipe the knife clean between cuts) and serve chilled.

💡 Tips

  • Adding eggs gradually and mixing well ensures smooth dough.
  • Cooling custard gently prevents lumps and skin formation.
  • Use a serrated knife for clean slicing.

🎉 Perfect For

  • Celebrations and special occasions
  • Afternoon tea or coffee breaks
  • Classic European dessert lovers