INGREDIENTS:

NUMBER OF PORTIONS: 8

500 grams

yeast less puff pastry

450 grams

strawberries

CREAM:

750 grams

milk

2 units

eggs

150 grams

sugar

125 grams

condensed milk, sweetened

100 grams

butter

3 units

egg yolks

65 grams

starch

1 teaspoon

vanilla

METHOD OF PREPARATION:

PREPARATION TIME: ABOUT 1 HOUR

1. Slightly thaw the puff pastry leaves, then wrap to make them thinner and bigger. Place a saucer, and trim to make round sheets, but if desired, you can make a square or rectangular shape. Keep the remaining pieces from cutting.

2. Stretch the baking tin with parchment paper, place the casserole (if possible, place two), try with a fork, and place the remaining pieces next to it.

3. Bake in a preheated oven at 200 degrees C and bake for about 15 minutes until well browned.

4. Crush the baked small pieces and allow the sheets to cool.

5. Pour the sugar into the pot, add the eggs, add the yolks and whisk until smooth. Then pour in the starch and whisk. Add condensed milk, stir and add milk, stirring constantly.

6. Boil the prepared cream on medium heat, stirring constantly, for about 15 - 20 minutes until the cream thickens, then add the butter, and vanilla and mix until smooth. Cover the cream with a food wrap so that it touches the cream itself and leave it at room temperature until cool.

7. Cut the strawberries into slices or smaller pieces.

8. Place a sheet of puff pastry on a plate, place the cream, and spread over the entire width. Place the strawberries, then put the sheet back on, apply the cream, place the strawberries, and layer until there are no ingredients left. Sprinkle the prepared crumbs on top.

9. Place the prepared cake in the refrigerator and leave it to stand overnight to allow the flavors to blend.