Galette Besancon Franche-Comté or custard ~ welcome

It's almost epiphany and as always I offer some recipes of kings cakes.
I love the bisontine cake that is much lighter than the classic cake with frangipane cream or almond. At home, the children also like so I took the opportunity to make them happy.
This cake is to puff dough, and it is traditionally flavored with orange blossom. Is added to the paste of cream or anything or pastry cream.
Usually I do it very simply with thick cream, this year I wanted to try with the custard.
I took the recipe for Lucille and Pascaline S blog as sisters,

for a cake (pie pan) for the choux pastry : 250 ml milk 70g unsalted butter 130g flour3 eggs 50 g sugar 1 pinch salt 1 rum cap or two tablespoons water Orange Blossom

for pastry cream (we use only half)
3 egg yolks
150 g powdered sugar
450 ml milk
50 ml cream
1 vanilla pod
25 g cornstarch
15 g flour

1 egg yolk for gilding

Prepare the custard :
Pour milk and cream into a saucepan, add the scraped vanilla bean. Bring to boil.Meanwhile in a bowl mix the egg yolks with the sugar. Add flour and cornstarch. Whisk briskly. Pour the boiling milk over the mixture while whisking to avoid lumps. Mix well to get a smooth texture and then put them in the pan and cook over low heat until the cream thickens. Book.

prepare choux pastry:
In a saucepan, pour the milk, add the butter cut into pieces, sugar and sel.Porter the boil. Once the liquid boils, turn off the heat and pour in the flour once a jerk. Stir briskly to mix the dough. It must become homogeneous. Return to heat and stir the dough for 2-3 minutes to "dry out". The dough should come off of the pan and forms a ball.
Turn off the heat and let cool a few minutes. Then add the eggs one by one, mixing well between each addition.

Then mix the choux pastry with 250 ml of custard and the scent of your choice (rum, orange blossom, almond extract ...)
Grease a pie pan and place a round cut at the bottom of pan in greaseproof paper (this will make it easier release) Pour the batter into the mold. Smooth the surface gently with a small spatula. Slide the bean in the dough, smooth again.
Dilute the egg yolk in a little milk or water (barely) and gently brush the surface of the wafer. Draw with a fork braces.
Bake at 180 degrees in preheated oven. Bake for 30 to 40 minutes (put a baking paper on top if the cake darkens too)

Allow to cool before unmolding.

Verdict: we still love it at home. The texture is soft near a thick flan.
You can add fruit in the cake (raspberries, blueberries, apples or pears) or chocolate chips.
The stated amounts of custard that will remain of the cream (to use for another recipe or to eat with slab)
the cake is not very thick, use a fairly flat bean.

I had the good sense to want to put chocolate chips in my first try, but the chips have melted and I got a chocolate cake. It is best to put the chips when the dough is in the mold, then smooth to drive them.