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Preparation of cake that melts in the mouth
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 melts, add the flour.
Mix vigorously to avoid lumps and cook over low heat until the dough comes away from the walls.
Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing well between each addition.
Line the bottom of a springform pan with parchment paper and grease the edges.
Pour half of the choux pastry into the mold and level, remembering that you do not necessarily have to extend the pastry to the edge, as it will swell 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, so as not to interrupt the rise of the dough.
Once the choux pastry is cooked, remove from the oven, let cool a few minutes before unmolding.
Cook the other half of the choux pastry in the same way.
Now prepare the pastry cream: break the eggs in a saucepan, add the sugar and beat with a hand mixer for a few minutes.
Still beating, add the flour until you get a smooth mixture without lumps. Add the milk, stir and place on the heat.
Thicken the pastry cream, stirring constantly. As soon as it is ready let it cool to room temperature covered with transparent film.
When the custard has cooled, you can beat the softened butter with an electric mixer, gradually adding the cooled custard until it forms a smooth cream.
Now place a choux pastry base on a cake plate and spread the muslin cream over the cake base.
Top with the other choux pastry base, then place the cake in the fridge for at least 2 hours.
Dust the melt-in-your-mouth cake with icing sugar before serving.
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