1. Prepare the Pastry Cream:

• Whisk the eggs, sugar, and vanilla sugar in a saucepan until well combined.
• Stir in the cornstarch and mix thoroughly to avoid lumps.
• Slowly add the milk, whisking continuously.
• Heat the mixture over medium heat, stirring often, until it thickens and starts to boil.
• Remove from heat, cover with plastic wrap (press it against the surface to prevent a skin from forming), and let it cool completely.

2. Make the Choux Pastry:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Heat the water, milk, and butter in a saucepan until it reaches a boil.
• Add the flour all at once, stirring vigorously until a smooth ball of dough forms and pulls away from the sides of the pan.
• Remove from heat and let the dough cool slightly.
• Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. (You may not need all the eggs.)
• Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet.
• Sprinkle laminated almonds on top of each pastry.
• Bake for 20–25 minutes, or until the choux pastries are puffed and golden brown. Let them cool completely.

3. Make the Mascarpone Cream:

• In a mixing bowl, beat the mascarpone cream cheese until smooth and creamy.
• Gently fold the cooled pastry cream into the mascarpone until well incorporated.

4. Assemble the Cake:

• Slice the cooled choux pastries in half horizontally.
• Fill the bottom halves with the mascarpone cream mixture.
• Place the tops back on and dust generously with powdered sugar for decoration.