Preheat your oven to 400°F (200°C) and prepare your baking sheet by lining it with parchment paper.

In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter over medium heat. Bring to a rolling boil and add 1 cup of all-purpose flour and a pinch of salt, stirring until a smooth dough forms.

Remove from heat and cool for about 5 minutes.

Incorporate 4 large eggs one at a time, mixing each until smooth.

Divide dough in half and spread each half onto your prepared baking sheet.

Bake for 30-35 minutes until golden brown.

In a medium saucepan, combine 1 cup of granulated sugar, ¼ cup of cornstarch, and 2 cups of milk. Whisk consistently over medium heat until thickened.

Remove from heat, whisk in 4 egg yolks and 1 tablespoon of vanilla extract, along with ½ cup of softened butter.

Whip 1 cup of heavy cream until soft peaks form and gently fold into the custard.

Layer one cooled pastry on a platter and fill with custard, topping with the second layer.

Dust with powdered sugar before serving. Serve chilled or at room temperature.