Quick and Delightful French Cake Recipe

Ingredients

For the Pastry Cream:

• 2 eggs
• 120 grams (4 oz) sugar
• 15 grams (0.5 oz) vanilla sugar
• 500 ml (17 oz) milk
• 60 grams (2 oz) cornstarch

For the Choux Pastry:

• 100 ml water
• 100 ml milk
• 80 grams butter
• 120 grams flour
• 4 eggs (add one at a time, you may not need all)
• 30 grams (1 oz) laminated almonds

For the Mascarpone Cream:

• 250 grams (8.8 oz) mascarpone cream cheese
• Powdered sugar for decorating

Instructions

1. Prepare the Pastry Cream:

• In a saucepan, whisk together the eggs, sugar, and vanilla sugar until well combined.
• Add the cornstarch and mix thoroughly.
• Gradually stream in the milk, continuously whisking to ensure a smooth mixture without lumps.
• Continue cooking over medium heat, stirring frequently, until the mixture thickens and begins to boil.
• Remove from heat and let it cool, covering the surface with plastic wrap to prevent a skin from forming.

2. Make the Choux Pastry:

• Set the oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.
• In a medium saucepan, combine the water, milk, and butter. Bring to a boil.
• When the mixture reaches a boil, quickly add the flour in one go, stirring forcefully until it forms a ball and detaches from the sides of the pan.
• Remove from heat and let it cool slightly.
• Incorporate the eggs individually, beating thoroughly after each one until the dough becomes smooth and glossy.
• Spoon the dough into a piping bag and pipe small heaps onto the lined baking sheet.
• Sprinkle with laminated almonds.
• Cook in the oven for 20-25 minutes, until they are puffed up and a rich golden brown. Let cool completely.

3. Assemble the Cake:

• In a mixing bowl, beat the mascarpone cream cheese until smooth.
• Gently fold the cooled pastry cream into the mascarpone until well combined.
• Slice the choux pastries in half and fill with the mascarpone mixture.
• Dust with powdered sugar for decoration.