PREPARATION: 30 min
COOKING: 1 hour
Quick Puff Pastry
400 grams butter, cold
150 ml cold water
6 cups all purpose flour
1 tbsp vinegar (9%)
3 tbsp vodka/cognac
Pinch of Salt
Egg Yolk Custard:
5 cups milk
1 1/2 cup sugar
7-8 egg yolks
1/2 cup flour
1 tbsp vanilla sugar
Make Puff Pastry: Mix cold water, 1 tablespoon vinegar & 3 tablespoons vodka in a cup.
In a separate cup whisk together eggs and salt. Combine mixtures of two cups and stir to combine. Add flour to the cup of your food processor.
Add cold, cubed butter and pulse or process until the crumbs are pea size.
Add the egg mixture and continue processing until the dough starts sticking to itself a bit, but is not formed yet.
Pour the content of the food processor bowl onto work surface and start gathering and sticking the dough together with your hands, trying to work it as little as possible.
Form a ball and kneed it for a couple of seconds until a dough forms. Shape the dough into a log and then cut it into 10 equal pieces.
Roll each piece into a ball, place on a plate, cover with plastic and refrigerate for about an hour.
Egg Yolk Custard: Combine egg yolks & sugar in a bowl and whisk them together, add the flour and whisk again, forming very uniform, clump free batter.
Heat the milk in a pot until boiling, transfer the the egg & flour mixture into a larger pot
.Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.
Pour the mixture back into the pot and bring it to boil, continuously stirring and keeping the bottom of the pot from scorching.
Once boiling, cook for 2-3 minutes. Allow the custard to cool, do not refrigerate, just bring to room temperature.
Preheat oven to 400F. Set the rack in the middle.
On a back of a wax roll baking sheet, roll out 1 dough ball, until about 11-12 inches in size, by dusting the surface with flour as needed.
Bake for 5-7 minutes, until lightly golden.
Repeat with the rest of the dough.
Once the cake layers have cooled, place a 10 inch plate on top of each cake layer and cut around, collecting the scraps into a separate bowl and being careful to keep the cake layers from cracking.
Crumble the cake scraps.
Place first cake layer on a serving platter. Place about 3 large spoons of custard and smooth it around.
Repeat with the rest of the custard and cake layers.
Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around.
Sprinkle the rest of the cake crumbs on top of the cake.
Cover the cake and keep in the fridge for at least 24 hours before serving.