Homemade Millefeuille: the recipe for the timeless dessert

Preparation:

Mix flour and butter in pieces until a sandy mass is formed.
Whisk the egg separately with water, vinegar and salt. Then add the mixture to the bowl with the flour and butter.

Knead with your hands and divide into 7 equal parts.
Cover with cling film and place in the fridge for at least 2 hours.
For the cream: Mix the condensed milk, eggs, sugar, vanilla sugar, flour and starch in a saucepan.
Mix well, then add the milk.

Bring the mixture to a boil, stirring constantly until it thickens.
Cover with cling film and allow to cool to room temperature.

Roll out the dough into discs of about 20 cm diameter and prick with a fork.
Cook in a preheated oven at 200° for 10-12 minutes.

Beat the butter separately for 3-5 minutes and then incorporate it into the cream.
Assemble the millefeuille and spread the cream so that the surface of the cake is also covered.
Decorate with crumbled puff pastry scraps.