1. Cook the cherries, sugar, and lemon juice in a saucepan over medium heat until juicy, then stir in a cornstarch slurry and simmer 1-2 minutes until thick and glossy. Cool completely.

2. Whisk the egg yolks, sugar, and cornstarch until smooth. Heat the milk until steaming, temper it into the egg mixture, then return everything to the pan and cook, whisking, until thickened, about 5-9 minutes. Stir in the vanilla, then cool to room temperature with plastic wrap pressed on the surface.

3. Preheat the oven to 400°F and line two 9-inch round pans with parchment. Bring the water, butter, and salt to a boil, remove from heat, and stir in the flour until a smooth ball forms. Cook briefly over low heat until shiny.

4. Cool the dough slightly, then beat in the eggs one at a time until smooth and glossy.

5. Divide the dough between the pans, roughing up the surface with a spoon. Bake 25-30 minutes until deep golden brown. Cool completely.

6. Beat the softened butter until fluffy, then gradually beat in the cooled pastry cream until smooth and silky.

7. Assemble one choux layer with the cherry compote, then the cream filling, and top with the second choux layer.

8. Chill at least 4 hours, dust with powdered sugar, and slice.