300gm flour1 tsp salt10 tbsp water250gm butter
3 tbsp flour1 1/4 cups milk (separated)1 1/3 cups flour1 cinnamon stick2/3 cup water1/2 tsp vanilla6 large egg yolks
1. Put flour in a ring with the water and salt in the middle. Mix and make into a ball. Let it rest five mins.2. Roll it out into the shape of a dinner plate and add the butter that’s been cut into pieces and squashed until its flat.3. Fold in the sides to make a package and roll out to a 40x30cm rectangle.4. Fold in the two sides into the middle (the end thirds onto the middle).5. Wrap in glad wrap and leave in fridge for 10-15 min.6. Repeat the rolling and folding and fridging once more.7. Roll out into a 60x90cm rectangle and roll up from the longest side into a roll. Cut into two and refrigerate.8. For the custard, preheat oven to 290°C.9. In a medium bowl, whisk the flour and ¼ cup milk until smooth. Set aside.10. Bring the sugar, cinnamon and water to a boil in a saucepan and cool until it reaches 100°C. Do not stir.11. Meanwhile in another small saucepan, scald the remaining milk (1 cup). Mix this hot milk into the milk and flour mixture.12. Remove the cinnamon stick then pour in a thin stream into the hot milk and flour mixture, whisking briskly. Fold the vanilla and stir for a minute until very warm but not hot.13. Whisk in the yolks, strain the mixture into a bowl, cover with plastic and set aside.14. Remove a pastry log from the fridge and roll out until it’s 2.5 cm thick. Cut into 10mm pieces and put cut side down into the muffin tray.15. Press down with your thumb (thumb dipped in water) and smooth down the sides up until it reaches the top of the tins.16. The bottom should be thinner than the top.17. Fill 3/4 full with the custard and bake for 10 min until custard is set.18. Black spots should appear (depends on the oven).19. Remove from oven and let cool in the pan for a few minutes. Then let cool on a rack until room temperature.20. Sprinkle with icing sugar or cinnamon.
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