16 serving
Dough
Butter 120 gr
Milk 80 gr
Water 160 gr
All Purpose Flour 135 gr
Eggs 285 gr (circa)
Caster Sugar 1/4 tsp
Saklt 1/4 tsp
Bake at 220 °C / 428°F for 15 mins
continue baking at 170 °C / 338°F until deeply golden brown
Pastry cream
Milk 270 gr
Cream 170 gr
Egg Yolks100 gr
Caster Sugar 100 gr
Cornstarch 20 gr
Ricestarch 15 gr
Vanilla Extract
Lemon Zest
Let me know how you get on in the comments box below!
Enjoy!!!
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Written, Directed, Produced by: Sabrina Battaglia
Logo Design: Gae Imago, Sabrina Battaglia