Imagine the largest, most luxurious éclair—this cake is like that.
2 teaspoons pure vanilla extractFor the pâte à choux3 eggsTo make the frosting, in a medium saucepan, heat the milk to 180°F. While the milk is heating, in a medium-large bowl, whisk together the eggs, granulated sugar, cornstarch, vanilla, and salt until well blended. Carefully pour about half of the hot milk into the egg mixture while stirring constantly.
Let the dough cool for a few minutes, then add the eggs, one at a time, beating well after each addition with the wooden spoon until fully incorporated before adding the next egg. When all the eggs have been incorporated, you should have a glossy, thick, sticky batter.Divide the batter evenly between the prepared springform pans, then spread the batter in each pan with an oiled rubber spatula. The surface doesn’t have to be too smooth.
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