5
Once cooked, turn out onto a rack. Then repeat the operation with the rest of the dough.
Creamy custard
6
In a saucepan, pour the milk and vanilla. Bring everything to a simmer.
7
Meanwhile, in a salad bowl, whisk the sugar with the eggs. Add the cornstarch and whisk again. There should be no lumps.
8
Pour in the hot milk while mixing. Then transfer the device to the saucepan.
9
Cook everything over low heat, stirring constantly. Once the custard starts to bubble, cook for 3 minutes.
10
Remove from the heat, pour in the mascarpone and mix vigorously.
Montage
11
Once cooked and cooled, place the first choux pastry in the bottom of a retractable circle or in a springform pan of the same diameter. Then pour in the pastry cream.
12
Spread using a spatula then close with the second choux pastry.
13
Refrigerate for at least 5 hours or even overnight.
14
Unmold the cake. Sprinkle with icing sugar and enjoy!
CATEGORY
To assemble, place the first choux pastry in the bottom of the circle and pour the cream (photo 1). Then spread with a spatula (photo 2). Finally, place the second choux pastry on top (photo 3).
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