Mixture
3 cups all-purpose flour
1 tablespoon active dry yeast
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
Cream:
1 liter whole milk
1 cup heavy cream
2 egg yolks
6 tablespoons cornstarch
1 teaspoon vanilla extract
Fruit compote and fresh fruit slices for garnish
Cobertura:
1 cup reserved fruit compote
1 tablespoon cornstarch
Mixture
3 cups all-purpose flour
1 tablespoon active dry yeast
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
Cream:
1 liter whole milk
1 cup heavy cream
2 egg yolks
6 tablespoons cornstarch
1 teaspoon vanilla extract
Fruit compote and fresh fruit slices for garnish
Cobertura:
1 cup reserved fruit compote
1 tablespoon cornstarch
To make the dough: combine flour and yeast in a bowl
Add granulated sugar, softened butter, eggs, and vanilla extract; mix well
Place on a floured surface and create a depression in the center
Add fruit compote and heavy cream to the center of the dough
With the help of a fork, mix only the eggs with the fruit until well combined
Gradually add flour to the center and mix with a fork until all ingredients are combined; do not overmix
Place the dough in an ungreased 26x40 cm baking dish and spread it evenly
Poke the dough all over with a fork and bake in a moderate oven (180°C) for about 30 minutes or until lightly golden on top
Let cool, remove from pan, and let cool completely in the pan
While that's cooling, prepare the cream for the filling: mix all ingredients in a pot and heat medium
Cook stirring constantly until thickened; let cool and cover the dough
Slice fresh fruit and arrange it over the cooled cream
Cover with the following topping: combine reserved fruit compote and cornstarch in a pot, then heat medium, stirring constantly, until a transparent and slightly thick sauce forms
