Mille-Feuille Torte with Custard Cream

Ingredients

• Flour4 cups
• Water1 cup
• Butter1/4 kg
• Saltto taste
• Lemon juicea little
• custard creamas needed
• powdered sugar or jam and fruitto taste

Allergens (inferred from ingredient names): cereals_gluten, milk

Nutrition per serving (modelled estimate, not measured): kcal 420, protein 6, fat 22, carbs 48, fiber 1, sugar 16

Original steps

1. Add the salt to the flour and mix, then gradually add the water until a firm, stiff dough forms.
2. Prepare a baking sheet sprinkled with flour, then roll out the dough into a rectangle.
3. Spread the softened butter over half of the rolled dough, then fold the other half over it and press the edges lightly.
4. Roll the dough into a semi-circle shape, then press it with a rolling pin to distribute the air inside.
5. Roll the dough out to a thickness of 0.5 cm.
6. Repeat the folding and rolling process approximately 6 times, ensuring no butter leaks out of the dough.
7. Leave the dough in a cool place for 10 minutes.
8. Roll the dough out on a water-moistened tray, then prick the dough with a fork.
9. Bake in a hot oven until cooked, then cut into two equal pieces.
10. Fill between the layers with cream, then cover with the second layer, topping with either powdered sugar or jam with preserved or fresh fruit, and finished with whipped cream rosettes.