For the dough,
8 cups of wheat flour
2 whole eggs
2 1/2 cups of milk
1 cup of unsalted butter
1 tablespoon of salt
5 cups of softened butter
1 1/2 cups of wheat flour for dusting
For the filling,
1 can of sweetened condensed milk
1 can of heavy cream
1 1/4 cup of milk
3 tablespoons of cornstarch
1 tablespoon of grated lemon zest
For the dough,
8 cups of wheat flour
2 whole eggs
2 1/2 cups of milk
1 cup of unsalted butter
1 tablespoon of salt
5 cups of softened butter
1 1/2 cups of wheat flour for dusting
For the filling,
1 can of sweetened condensed milk
1 can of heavy cream
1 1/4 cup of milk
3 tablespoons of cornstarch
1 tablespoon of grated lemon zest
Preheat the oven to hot (250°C)
Prepare the dough: mix together the flour, eggs, milk, butter, and salt until a homogeneous mass is formed
Knead thoroughly and roll out the dough on a floured surface, forming a 1 meter x 1 meter square
Spread 250g of butter evenly over the entire square
Fold it twice horizontally and once vertically, forming a smaller square
Let it rest in the refrigerator for 40 minutes
Repeat this process three more times until all the butter is used up
Each time you open the dough and add butter, dust with wheat flour on the surface
Set aside
Prepare the filling: in a saucepan, combine all ingredients and stir over heat until it thickens into a rich cream
Let it cool
Roll out the dough and cut it into 8-centimeter squares
Fill the center of each square with a spoonful of the cooled cream
Fold like an envelope, forming a triangle
Press the edges tightly together
Place the puffs in a baking dish and bake
Once the pastry is golden brown, reduce the heat to low (150°C) and let it finish baking
Serve at room temperature.
