Melt-in-your-mouth cake preparation
Start by preheating your oven to 200°C (Th 7). Prepare the choux pastry. : in a saucepan melt the butter with the water and salt, the milk.
When the butter is melted, add the flour.
Mix vigorously to avoid lumps and cook over low heat until the dough comes away from the sides.
Remove from the heat and let cool for 5 minutes. Add the eggs one by one, mixing well between each addition.
Line the bottom of a springform pan with baking paper and grease the edges.
Pour half of the choux pastry into the mold, and level, remembering that the pastry does not necessarily have to be spread all the way to the edge, as it expands during baking.
Bake in a static oven for 20 minutes at 200°C (Th 7). It is important not to open the oven during cooking, to avoid interrupting the rising of the dough.
Once the choux pastry is cooked, remove it from the oven, let it cool for a few minutes before unmolding it.
Cook the other half of choux pastry in the same way.
Now prepare the pastry cream: break the eggs into a saucepan, add the sugar and whisk with a hand whisk for a few minutes.
Still whisking, add the flour until you obtain a smooth mixture without lumps. Add the milk, mix and place on the heat.
Thicken the pastry cream while stirring continuously. As soon as it is ready, let it cool to room temperature covered with plastic wrap.
When the custard has cooled you can whip the soft butter using an electric mixer, gradually adding the cooled custard until it forms a smooth cream.
Now place a base of choux pastry on a cake plate and spread the mousseline cream over the base of the cake.
Cover with the other choux pastry base, then place the cake in the refrigerator for at least 2 hours.
Sprinkle the melt-in-your-mouth cake with icing sugar before serving.
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