250 g Maya bread flour Bakers@Home
250 g Biscuit / cookie mix Bakers@Home
4 g Salt
4 g Dried yeast
140 ml Cold water
80 g Soft flour
200 g Crème patissière mix Bakers@Home
500 ml Milk or cold water
Put all ingredients together in a mixer.
Knead the dough for 8 minutes until smooth.
Let the dough rest under a damp tea towel for 15 minutes.
Divide the dough into two equal pieces and roll it out into a large slice about 3 mm thick.
Apply the Pastry Cream to the bottom slice with a piping bag. (in strips 5 cm apart)
Roll out the other piece of dough and place it over the bottom slice with the pastry cream.
Cut the dough in half between the applied strips of pastry cream.
Cover with an egg and decorate with almond flakes.
Preheat the oven to 200 ° C.
In the meantime, let it rest for 15 minutes.
Bake at 200 ° C in the middle of the oven for 22 to 25 minutes.
Afterwards, let the cakes cool and cut into pieces to serve.