1. Make the pastry cream. In a large bowl, add egg yolks, sugar, salt and cornstarch. Whisk to combine.  In a medium size saucepan, add milk and heavy cream. Heat over medium heat to a simmer. Turn off heat and remove saucepan. While whisking, pour approximately half the milk mixture into the egg yolk mixture. This is to help prevent the eggs from scrambling as it gradually heats up the egg mixture. Pour the egg mixture into the saucepan and return saucepan to stovetop. Over medium-low heat, cook, stirring constantly until mixture has thickened. Remove from heat and pour into shallow bowl. Place a piece of plastic wrap over top, pressing the plastic wrap directly over the surface to prevent a skin from forming. Place in refrigerator for 1-2 hours, or until completely cooled.

2. Make the cream puff layers. Preheat oven to 375F. Line two 8-inch circle pans with a parchment paper circle on the bottom. Spray nonstick spray on the sides of the pan. Set aside.

In a medium size saucepan, add butter, milk, water and sugar. Heat over medium heat until butter is melted. Add in flour all at once and stir until a smooth dough forms.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, using a handheld mixer. Allow to cool for 5 minutes. Add eggs one at a time, beating until fully combined.

Evenly divide the batter among the two prepared cake pans, making a textured surface on top.

Bake in preheated oven 30-35 minutes, or until deep golden brown, and feel firm and crisp.

Allow to fully cool.

3. Make the diplomat cream.

In the bowl of a stand mixer, fitted with the whisk attachment, or a large mixing bowl, add heavy cream and powdered sugar. Whip until stiff peaks form.

Fold the whipped cream into the cooled pastry cream.

4. Assemble.

Place one cooled cream puff layer in bottom of springform pan. Line the sides with parchment paper. Add diplomat cream, then add top cream puff layer. Place in refrigerator for 1-2 hours, so that the cream firms up.

5. Serve. Remove the side of the springform pan, then remove the parchment paper from the sides. You can use an offset spatula to help transfer onto a serving plate. Dust the top with powdered sugar and add fresh fruit. Serve and enjoy!