For the dough:

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100 g butter

1 tsp sugar

A pinch of salt

140 g flour (1 cup + 1 tbsp)

200 ml water (1 cup)

4 medium eggs (if large, use 3 – the dough shouldn’t be too runny, it should look like in the video )

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For the cream filling:

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5 tbsp sugar

2 ½ tbsp cornstarch

1 egg yolk

2 ½ cups milk

1 packet vanilla

150 g butter

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How to make the cream:

In a saucepan, cook all the cream ingredients except butter until thickened. Cover with plastic wrap and let it cool in the fridge. In a mixing bowl, beat the butter, then gradually add the cooled cream mixture while continuing to beat. Your cream is ready – keep it in the fridge.

How to make the dough:

1. In a saucepan, bring water, butter, salt, sugar, and vanilla to a boil.

2. Add the flour and stir continuously.

3. Once it comes together as a dough, cook for another 2–3 minutes, then set aside to cool.

4. When cooled, add the eggs one by one, mixing well after each.

5. Divide the dough into two equal parts and spread in two separate pans, making wave-like patterns.

6. Bake in a preheated oven at 180°C (356°F) for 35 minutes (do not open the oven door while baking).

7. Once baked, spread the cream filling between the two layers, pressing gently to fill all the gaps. You can also add strawberries or raspberries for extra flavor.

8. Chill in the fridge for a few hours, then dust with powdered sugar before serving. Enjoy!