For the cream
- 2 eggs
- 180 g of sugar
- 100 g of flour
- 500 ml of milk
- 200 g of butter
Procedure
- In a saucepan, heat the milk, water and butter until it has melted. Then remove the pan from the heat and slowly add the flour mixed with the yeast and salt while stirring constantly.
- Once all the ingredients have been integrated, add the eggs one by one, mixing well after each addition.
- Now we divide the dough into two equal parts. We stretch each portion into two rectangles of the same size and then we place them on two trays previously greased or lined with baking paper.
- We put it in a preheated oven at 180°C until we see that they are golden.
- For the cream, combine the eggs, sugar and flour in a bowl. Then heat the milk in a saucepan without letting it boil. Gradually add the hot milk to the mixture that we have prepared with the eggs, stirring constantly.
- Return to the heat and stir until the cream has thickened. When the heat is turned off, add the butter in pieces, mixing until you have obtained a homogeneous cream.
- Once the dough has cooled, place one of the layers of dough on a plate. Pour the cream on top and cover with the other layer of dough, pressing gently.
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