In a medium bowl, whisk together the egg yolks and sugar until the mixture turns pale and thick. Add cornstarch and whisk until smooth.

In a small saucepan, warm the milk and vanilla bean paste over medium heat until it steams (but doesn’t boil). Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.

Return everything to the saucepan and cook over medium heat, whisking frequently until the mixture thickens and becomes glossy, about 5–7 minutes. If necessary, strain the cream through a fine mesh sieve for a silky texture.

Stir in butter and almond extract until fully incorporated. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for 4–5 hours, or overnight.

Preheat your oven to 375°F (190°C). Line two springform pans with parchment paper and butter the sides to prevent sticking.

In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the butter is fully melted. Add the gluten-free flour blend all at once and stir vigorously until the dough pulls away from the sides of the pan and forms a smooth ball.

Remove the pan from heat and let it cool for about 5 minutes. Then add the eggs one at a time, beating well after each addition, until the mixture becomes smooth and glossy. Stir in the almond extract.

Divide the dough evenly between the two prepared pans. Spread it to the edges, leaving small peaks on top. Bake for 28–30 minutes, or until golden and puffed. Let the layers cool completely on a wire rack before assembling.

In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form.

Whisk the chilled pastry cream until smooth, then fold in the whipped cream in three parts to keep the filling light and airy. This should be a smooth, creamy filling with almond and vanilla undertones.

Line a springform pan with parchment paper around the sides to make removal easier.

Place one cooled éclair layer at the bottom of the pan, then spread the whipped pastry cream evenly over it. Add the second éclair layer on top and press gently to secure the layers.

Cover the cake and chill in the refrigerator for at least 2 hours to allow the cream to set.

In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth. The glaze should be pourable but not too runny.

Drizzle the glaze over the chilled cake, then sprinkle with toasted almond slices while the glaze is still wet, allowing the almonds to stick beautifully.

Let the glaze set for 10–15 minutes before slicing. Each slice should reveal golden pastry layers with smooth almond cream in between. Serve chilled with coffee or tea.

Store leftovers in an airtight container in the refrigerator for up to 2 days.