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1
Filling:.
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2
Heat milk slowly in a saucepan until small bubbles form around the edges of the pan.
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3
Meanwhile, in a separate bowl, whisk eggs and sugar together until fluffy and well mixed.
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4
Add cornstarch and mix vigorously.
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5
Whisk in 1/4 cup of the warm milk.
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6
When completely mixed, mix in the remaining milk, preserving the saucepan.
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7
Pour mixture back into the saucepan.
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8
Cook over medium-high heat, whisking constantly, until slowly boiling.
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9
Add vanilla to mixture.
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10
Remove from heat and add butter. Let the mixture cool slightly.
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11
Store in the refrigerator for 2 hours, tightly covered by plastic wrap to avoid forming a skin.
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12
Pastry:.
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13
Preheat the oven to 425. Line a 9-inch cake pan with wax or parchment paper.
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14
Mix water, butter, salt, and sugar in a saucepan and heat to a rolling boil over medium-high heat; immediately remove.
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15
Stirring with a wooden spoon, add all of the flour and stir vigorously until mixed, 30-60 seconds.
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16
Return the pan to heat and cook, stirring, for 30 seconds.
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17
Immediately put into a mixing bowl and, with an electric mixer, mix at medium speed.
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18
Add eggs one at a time, scraping sides with a rubber spatula after each addition.
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19
Mixture should be smooth but not stick to the beaters. If it sticks, add one extra egg; mix well.
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20
Pour into parchment lined cake pan and spread evenly.
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21
Use an egg wash (1 egg + 1 Tbsp water, whisked) over the top using a pastry brush.
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22
Bake for 15 minutes and then turn the heat down to 375; bake for another 30 minutes.
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23
Remove from the oven and let cool enough to cut in half, horizontally. If the cake is not completely cooked in the center after it is cut, place on a greased cookie sheet, center side up. Bake for another 5-10 minutes.
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24
The pastry will be flatter than normal pastry and not fluffy. Make sure to cool completely before filling.
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25
Topping:.
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26
Place chocolate in a double broiler and melt.
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27
Add cream and mix until smooth.
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28
Take off the heat cool slightly.
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29
Assembling:.
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30
Place bottom pastry piece on a plate.
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31
Put all of the custard on top and spread to cover the entire bottom of the pastry.
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32
Place the top piece of pastry on top.
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33
Pour melted chocolate mixture on top and spread until the top is covered.
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34
Refrigerate for at least 1 hour before slicing.
