– Take the dough out of the refrigerator, roll it to 1cm thin. Roll out cold butter 2-3 cm. Put the butter in the center of the dough, roll it back so that the edges are not open. Roll out the dough, fold it in 3, roll it out, fold it in 3 and then roll it again.
Pour the boiled milk cream mixture through a sieve into the custard mixture bowl, quickly stir well, then immediately pour the mixture back into the pot, stirring continuously until the mixture thickens. Pour the custard into a plate, wait for it to cool completely, then put it in the fridge.