Cake Inspired by St. Honoré

First, prepare the choux pastry. In a pot, mix water, milk, butter, sugar, and salt and bring to a boil. Remove from heat and stir in the flour. Return to the stove and stir on low to medium heat for about 2 - 3 minutes until the dough is smooth and compact, and a white film forms on the bottom of the pot.

Transfer to a mixing bowl and mix with a flat beater on low speed for a few minutes. Then, gradually add the eggs one by one (or in parts). The resulting dough should have a creamy consistency. We need it to hold its shape on the baking sheet, so be careful with the last part of the eggs. Watch the consistency and, if necessary, add only part of the remaining egg. Conversely, if the dough is too thick, feel free to thin it with a little water (if you don't have any unused cracked egg on hand).

Cover the dough with cling film to prevent it from drying out (it must touch the surface) and let it cool completely.