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The cake preparation melts in your mouth:
Prepare the dough: boil the water and butter in a saucepan. Add all the flour and cook for another 2-3 minutes, stirring vigorously, as for choux pastry (for example using a whisk or a wooden spoon).
The dough should be smooth, form a ball and come away from the walls. Leave to cool a little, then add the eggs, one by one, mixing everything well, finally add the yeast (optional), mix well.
Preheat the oven to 180°C.
Divide the dough in half. Line the rectangular pan with baking paper (or butter and flour). Roll out half the dough into a rectangle (35cm x 24cm) thinly using a spoon. Cook the dough for about 20 minutes at 180°C.
The dough should be golden and crunchy; If it is too soft when it comes out of the oven, cook a little longer. Repeat the operation for the other half of the dough, cooking a second rectangle.
Prepare the cream: boil 2 cups of milk and sugar. Beat the remaining milk with the egg yolks, vanilla sugar, flour and starch. Add this mixture to the boiling milk, stirring vigorously to avoid the formation of lumps.
Cook for about 1-2 minutes. Let it cool a little. Add the soft butter and mix until you obtain a smooth cream.
Distribute the cream evenly on the first rectangle of dough, cover with the other. Store in the refrigerator for at least 3 hours. Dust with icing sugar before serving. Happy tasting!