My mom's cream puff pastry is unparalleled in taste, especially the cream

Like many, I also admire intricate cakes and complexly decorated tortes. I pause at the bakery counters, captivated by the display. I'm also a massive fan of panettone — the Italian yeast cake and French macaroons — notorious for their difficulty to make. They are undoubtedly attractive and delicious, but I still maintain that nothing surpasses my mom's cream puff pastry.

Though a cream puff pastry may not win a beauty contest compared to visually refined bakes, given the choice between it and a three-tiered chocolate and nut cake with mascarpone and edible gold, I would choose the cream puff pastry. But, only one made following a time-tested recipe, such as the one I've shared below. Try it out and let me know if you share my sentiments!

Ingredients:

• 4 eggs,
• 1 cup flour,
• 1 cup water,
• 1/2 stick of margarine,
• 1 teaspoon baking powder.

For the cream:

• 2 cups of milk,
• 1 cup sugar,
• 1 stick of butter,
• 2 tablespoons potato starch,
• 2 tablespoons wheat flour,
• 1 egg,
• 1 pack of vanilla sugar.

1. In a saucepan, boil water with margarine, then gradually add flour while stirring consistently. Set aside to cool.
2. Add the eggs to the cooled mixture, include baking powder and beat with a mixer for around 10 minutes. Knead the dough and divide it into two equal parts. Form the dough layers and bake each for about 25-30 minutes at 392 degrees Fahrenheit, in a buttered pan, of course.
3. Boil half the measured milk with white and vanilla sugar. The other half, mix with potato and wheat flour. Combine both mixtures, bring to a boil, and then allow it to cool. Stir gradually, adding in the butter, and ultimately, the egg.
4. To assemble, spread the prepared cream between the dough layers, dust the top with powdered sugar, and refrigerate for several hours. Savor and enjoy!