Meanwhile whisk the eggs with sugar until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly.

Meanwhile preheat the oven to 375 F (190C). Grease two 8 inch (20cm) pans and line with parchment paper.

Add the eggs one at a time, carefully incorporating each into the batter, using a wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.

Divide choux pastry evenly and spread on the bottom of the pans.

Bake for 25-30 minutes until nicely puffed and golden brown.

Let cool.

Before serving, dust with powdered sugar. Serve as is or with a berry coulis or chocolate sauce. Enjoy!