Choux cake with vanilla custard

• In a heavy-bottomed saucepan, bring the water, butter and salt to a boil.
• Add the flour, and mix quickly with a wooden spatula until the dough forms a single lump.
• Dry it a little until a film appears on the bottom of the saucepan.
• Remove from the heat, and let the dough cool a little (to 122F | 50C).
• Add one egg at a time, mixing until smooth (you may pre-mix all the eggs with a fork).
• Put the finished dough into two molds with a diameter of 20-22cm (7.87-8.66 inch), greased with butter.
• Bake the cake layers in the oven preheated to 392F (200C) for 20-25 minutes.

• Mix the eggs with sugar and starch using a whisk.
• Bring the cream to a boil; add the vanilla seeds or vanilla extract.
• Pour some of the hot cream into the egg-sugar mixture, stirring constantly. Mix with the rest, and return it back to the heat.
• In a water bath or in a saucepan with a thick bottom, bring the cream to thickening, but don't bring to a boil so that the yolks do not curdle.
• Add the chocolate to the hot cream; then, add the pre-soaked gelatin, and mix well. You can mash the mass with a blender.

* If the cream seems not sweet enough for you, then increase the amount of sugar.

Assemble the cake in a detachable ring mold: lay out the first choux cake, it should fit close against the edges of the mold. Pour the cream, and press it with the second choux cake on top. Refrigerate until set (for least 3-4 hours).