For the dough
2 cups of water (480 ml)
1 cup of butter (200 g)
2 cups of wheat flour (240 g)
6 eggs
For the filling
3 cups of milk (720 ml)
2/3 cup of sugar (120 g)
1/2 cup of cornstarch (55 g)
3 egg yolks
For decoration
Dried apricots, cherries, and strawberries in syrup
Some mint leaves
For the dough
2 cups of water (480 ml)
1 cup of butter (200 g)
2 cups of wheat flour (240 g)
6 eggs
For the filling
3 cups of milk (720 ml)
2/3 cup of sugar (120 g)
1/2 cup of cornstarch (55 g)
3 egg yolks
For decoration
Dried apricots, cherries, and strawberries in syrup
Some mint leaves
Prepare the dough: in a medium saucepan, bring the water and butter to a medium heat until they come to a boil
Remove from the heat, add the wheat flour one at a time, and mix rapidly with a wooden spoon until you get a smooth, even mixture
Return the saucepan to the heat and mix until the dough forms a ball that doesn't stick to the bottom of the pan
Transfer to a bowl and add an egg at a time, beating well with a wooden spoon until the dough is smooth and silky
If desired, beat in a stand mixer for 4 minutes using the paddle attachment for dough
Grease a 31x45 cm baking dish and reserve
Preheat the oven to 200°C (hot)
Pipe the dough into a large pastry bag with a smooth tip or a star tip
Cover the entire bottom of the reserved baking dish with strips of dough, close together
Bake in the preheated oven for about 35 minutes, or until the strips are firm, dry, and golden brown
Remove from the oven and cut two horizontal cuts to get three rectangular pieces of dough each measuring 31 cm x 15 cm. Reserve
Prepare the filling: in a medium saucepan, mix all the ingredients together and bring to a low heat, stirring constantly until it thickens and comes to a boil
Remove from the heat and let cool, covered with plastic wrap to prevent a skin from forming on top of the cream
Assemble the dessert: in a rectangular serving dish, place one of the reserved dough pieces and top with 1/3 of the filling
Repeat the process with the other dough pieces, finishing with the filling
Decorate with dried apricots, cherries, strawberries in syrup, and mint leaves
Maintain in the refrigerator until serving time
Cals per slice: 254
