Melt-in-the-Mouth Cake: Simple and Affordable
Discover the recipe for this melt-in-the-mouth cake: a truly traditional recipe that combines a crisp, baked choux pastry with an incredibly indulgent mousseline cream.

For this recipe to be a success, it’s essential to carefully measure and prepare the ingredients before starting.

It’s also important to respect the baking time and temperature, so follow the step-by-step instructions below.

Ingredients
Choux Pastry:
100 ml water
150 g flour
100 ml milk
80 g butter
4 eggs
1/2 tsp salt
Chiffon Cream:
500 ml milk
2 eggs
180 g butter
150 g sugar
100 g flour
Preparing the Melt-in-the-Mouth Cake
Begin by preheating the oven to 200°C (390°F).

Preparing the Choux Pastry:
In a saucepan, melt the butter with the water, milk, and salt.

Once the butter is completely melted, add the flour.

Mix vigorously to avoid lumps and cook over low heat until the dough pulls away from the sides of the pan.

Remove from the heat and let cool for 5 minutes. Add the eggs one at a time, mixing well after each addition.

Line the bottom of a springform pan with parchment paper and grease the sides.

Pour half of the choux pastry into the pan and smooth it out. There’s no need to spread it all the way to the edge, as the pastry will expand during baking.

Bake in a preheated oven at 200°C (390°F) for 20 minutes.

⚠️ It’s important not to open the oven during baking to avoid interrupting the rising of the pastry.

Once the choux pastry is baked, remove it from the oven and let it cool for a few minutes before unmolding.

Bake the other half of the choux pastry in the same way.

To prepare the pastry cream: Crack the eggs into a saucepan, add the sugar, and whisk for a few minutes.

While continuing to whisk, gradually add the flour until you have a smooth, lump-free mixture. Add the milk, mix, and place over heat.

Cook the pastry cream, stirring constantly, until it thickens. Once ready, let it cool to room temperature covered with plastic wrap.

When the pastry cream is cold, beat the softened butter with an electric mixer and gradually add the pastry cream until you obtain a smooth and homogeneous cream.

Assembling the cake: Place one choux pastry base on a cake plate and spread the mousseline cream over the base.

Cover with the other choux pastry base and refrigerate the cake for at least 2 hours.

Before serving, dust the melt-in-the-mouth cake with powdered sugar.