Crust
2 cups all-purpose flour
1/2 cup warm water
1/4 cup sugar
1/2 cup melted butter
1/2 cup cornstarch
1/2 teaspoon grated lemon zest
2 eggs, beaten
1 packet active dry yeast (15g)
Filling
2 cups milk
1/3 cup sugar
1/4 cup flour
2 tablespoons unsalted butter, softened
2 egg yolks
Topping
11/2 cups confectioner's sugar
1/4 cup milk
Accessory
Form a hole in the middle of a 23cm diameter
Crust
2 cups all-purpose flour
1/2 cup warm water
1/4 cup sugar
1/2 cup melted butter
1/2 cup cornstarch
1/2 teaspoon grated lemon zest
2 eggs, beaten
1 packet active dry yeast (15g)
Filling
2 cups milk
1/3 cup sugar
1/4 cup flour
2 tablespoons unsalted butter, softened
2 egg yolks
Topping
11/2 cups confectioner's sugar
1/4 cup milk
Accessory
Form a hole in the middle of a 23cm diameter
Crust
Dissolve yeast in warm water
Add sugar, melted butter, and cornstarch
Mix well
Add flour and cornstarch, mixing until just combined
Add lemon zest
Beat eggs in a stand mixer
Gradually add the crust mixture, beating until smooth
Pour into a form, cover, and let rise
Preheat oven to medium heat and bake until golden brown
Unmold when cool
Filling
Cook flour with butter over medium heat, stirring constantly, until butter melts
Add sugar and, gradually, milk
Stir until smooth
Add egg yolks and cook for 3 minutes, stirring constantly
Let cool
Cut the pão in half and fill with cream
Topping
Mix milk with confectioner's sugar to obtain a creamy topping
Spread over the pão and serve.
