Step 1: Make the Cream
In a saucepan, whisk together the eggs and sugar until smooth. Add the cornstarch and mix well.
Step 2
Gradually pour in the milk, stirring constantly. Cook over medium heat, stirring continuously, until the mixture thickens (about 3–4 minutes).
Step 3
Transfer the cream to a bowl, cover it with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.
Step 4: Make the Choux Pastry
In a saucepan, combine milk, water, salt, sugar, and butter. Heat over medium heat until the butter has melted.
Step 5
Remove the pan from the heat and quickly stir in the flour. Return to the heat and cook for 1–2 minutes, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan. Transfer the dough to a bowl and let it cool slightly.
Step 6
In a separate bowl, whisk the eggs. Gradually add them to the cooled dough, mixing well after each addition until the mixture is smooth and pipeable. Transfer to a piping bag.
Step 7: Shape and Bake
Preheat the oven to 200°C (400°F). Trace an 18 cm (7-inch) circle on a piece of parchment paper. Flip the paper over and place it on a baking sheet.
Step 8
Pipe one ring of dough just inside the traced circle, a second ring just outside it, and a third ring on top of the first two.
Step 9
Brush with beaten egg and sprinkle with sliced almonds. Bake for 15 minutes, then reduce the temperature to 160°C (320°F) and bake for another 25 minutes. Let cool completely.
Step 10: Finish the Cream
Beat the softened butter until light and fluffy. Gradually add the cooled custard cream and continue beating until smooth. Transfer to a piping bag.
Step 11
Carefully slice the cooled choux ring in half horizontally.
Step 12
Pipe the cream generously onto the bottom half.
Step 13
Place the top half over the cream, like a sandwich.
Step 14
Dust with powdered sugar.
Step 15
Slice, serve, and enjoy!
