Make Quick Puff Pastry
Wet ingredients: In a large cup whisk together 2 eggs, ⅛ tsp salt and stir in ⅔ cups cold water, then add 2 tablespoon vinegar & 3 tablespoons of vodka. Set aside.
Combine flour & butter: Add 6 cups flour and 1 ¾ cups of cold cubed butter to the cup of food processor. Then keep pulsing the mixture until the the mixture is the size of peas.
Add the egg mixture into the flour-butter mixture and continue pulsing until the dough starts sticking to itself, forming a dough, but is not formed yet.
Form a dough: Turn out the contents 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. Knead it several times, but as soon as the dough comes together stop kneading/working it. The butter needs to stay in small chunks within the dough or the puff pastry will not have puffy layers.
Divide & refrigerate: Cut the dough into 4 equal pieces. Roll each piece into a ball, flatten it into a disk, cover with plastic wrap and refrigerate for 1-2 hours (or up to several days if making ahead of time).
This will allow the flour to fully absorb the liquids and the butter to harden again.
Make the Egg Yolk Custard
Egg yolk mixture: In a 6 qt pot whisk together 7 egg yolks and 2 cups of sugar adding a little bit of milk as needed to help with mixing. Next, whisk in 2/3 cups flour until you have a uniform, lump-free batter adding bits of milk as needed to help with mixing.
Hot milk: In a saucepot heat the remaining milk over medium heat whisking continuously to keep the bottom from scorching. Alternatively you can microwave the milk until it is boiling.
Temper the egg yolk mixture by slowly pouring the hot milk into the egg yolk mixture, all the while mixing.
Thicken the custard: Now bring the mixture to a boil over medium heat, whisking continuously (!!) preventing the bottom of the pot from scorching. Once boiling, cook for 2-3 minutes or until the custard is thickened and the taste of flour desipates.
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