Ingredients

¾ cup whole milk

1 tsp vanilla bean paste

2 large egg yolks, room temperature

¼ cup granulated sugar

3 tbsp cornstarch 

1 ½ tbsp unsalted butter, cubed

¾ cup granulated sugar

1 ¼ tsp baking powder

¼ tsp salt

¾ stick unsalted butter, softened

1 large egg, room temperature

½ cup  whole milk, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

2 oz semisweet chocochips 

⅓ cup + 1 tbsp heavy cream

In a saucepan, combine milk and vanilla paste together and mix well. Let it come to a boil.  Meanwhile, whisk egg yolks together and sugar until pale and smooth, then add the cornstarch and whisk until completely combined.

Slowly pour the milk mixture into the egg mixture and whisk continuously.

Bring the above mixture back to the gas stove and cook over high heat until thickened.

Remove from heat and add butter, whisk well until the butter has melted and the cream is smooth and glossy.

Transfer the pastry cream into a bowl and cover it with a piece of cling film pressed directly on the surface of the cream to prevent a skin from forming on top.

Set aside and allow to cool completely at room temperature. 

For Gluten free cakes:

Preheat the oven to 350ºF. Grease two 6 inch round cake tins with butter and line their bottoms with rounds of parchment paper.

In a bowl sift together the gluten free flour blend, almond flour, sugar, baking powder and salt.

Add the softened butter and, using your fingertips, work it into the dry ingredients until you get a mixture resembling breadcrumbs.

In a separate bowl, mix together the egg, milk and vanilla bean paste, and add them to the flour-butter mixture in two batches, whisking well after each addition, until you get a smooth cake batter with no flour clumps.

Cake Assembly:

Place the bottom sponge on a serving plate.

Transfer the vanilla cream into a piping bag fitted with a large round nozzle. Pipe the pastry cream in circles on top of the sponge, then use a small offset spatula to smooth it  into an even layer that fully covers the cake.

Place the other cake on top. Gently press down on it to ensure that it sticks to the pastry cream layer.

For chocolate ganache:

Place the chocolate chips into a heat-proof bowl.

In a saucepan over medium-high heat, cook the heavy cream until it only just starts boiling.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.

Allow it to cool and thicken slightly at room temperature (for about 30 minutes) or in the fridge (for about 15 minutes) with occasional stirring.

Pour or spoon the ganache onto the top sponge, and use a small offset spatula to smooth it out into an even layer and to guide it to gently drip down the sides. You can create a few swirls on top for a bit of extra decoration.

Allow the ganache to set at room temperature for about 30 minutes (or in the fridge for about 15 minutes) before slicing and serving.

Enjoy this dessert with some Tea!