For the dough
8 1/4 cups all-purpose flour (1 kg)
4 cups unsalted butter, cold and cut into pieces (800 g)
1/2 teaspoon salt
For the cream filling
1 cup granulated sugar
1 cup cornstarch
4 large egg yolks
4 cups milk
1 vanilla bean or 1 teaspoon pure vanilla extract
For the dough
8 1/4 cups all-purpose flour (1 kg)
4 cups unsalted butter, cold and cut into pieces (800 g)
1/2 teaspoon salt
For the cream filling
1 cup granulated sugar
1 cup cornstarch
4 large egg yolks
4 cups milk
1 vanilla bean or 1 teaspoon pure vanilla extract
Place the flour on a surface and make a depression in the center
Place the butter around the depression and cover with a little flour
Add the salt and carefully add 1 3/4 cups more and 2 tablespoons of water (450 ml) to the center of the flour
With one hand, mix the water with the flour, without picking up any butter pieces
Work until you get a soft dough
Mix in the butter into the dough and knead well
Divide the dough into two parts
Roll out one half into a 48 x 38 cm rectangle on a floured surface
Fold in one-third of the dough, starting from the wider side
Dust with flour and fold in the other part, like an envelope
Let it rest for 5 minutes
Repeat the operation, adding a little more flour
Do this operation 4 times
Divide this dough into 8 pieces
Roll out each piece on a parchment-lined surface
Place a disc of dough in an ungreased muffin tin
Press the mold onto the dough
Use a sharp knife to trim the edges, leaving 1 cm around the bottom of the mold
Let it rest for 5 minutes
Place the dough with parchment paper on a baking sheet
Pierce with a fork and bake in a preheated oven at 230°C for 20 minutes or until golden brown
Repeat this operation 8 times, using the remaining dough
Let the disks cool
Prepare the cream: In a bowl, combine half of the sugar, cornstarch, and egg yolks
Add 1 cup of milk and whisk with an electric mixer, mixing carefully until all ingredients are combined. Reserve
While this is happening, place the remaining milk in a saucepan, add the other half of the sugar, vanilla bean, and bring to a boil (if using vanilla extract, add it later)
Join the mixture with the cornstarch mixture and whisk again
Heat over low heat, stirring constantly, for 2-3 minutes or until thickened
Transfer to a bowl and cover with plastic wrap pressing onto the cream, so no film forms
Let cool and then pass through a fine-mesh sieve
To assemble the dessert: Place a disk of dough on a serving plate and spread a little cream over it
Repeat this operation until the cream is gone and the disks are all used up
Decorate with whipped cream, if desired
Refrigerate or freeze until serving time
Servings: 10
Calories per serving: 704
Note: Wrap leftover dough, refrigerate or freeze for use in another recipe.
