Preparation:

Preheat the oven to 180°C/350°F/Gas 4.

Pastry: Boil the water with butter in a small pot over a medium heat, once the mix is boiling, take it off the heat and quickly mix in the flour. Put the mix back onto the heat and cook for another 2-3 minutes constantly stirring. Leave it in a cool place for about 1h then add the rest of the ingredients. Whisk on low power with a hand mixer until all ingredients are well combined.

Divide the pastry into 2 equal parts. Line a 35 x 24cm size tray with baking paper and spread on one half of the pastry. Bake in preheated oven for approx. 30 minuts (or until golden brown).

Repeat for the second half of the pastry.

Cream: Boil 2 cups of milk in a small pot over a medium heat, then add the sugar. Pour the rest of the milk (1cup) into a large mixing bowl. Add the rest of the ingredients (except butter) to the mixing bowl whilst whisking slowly with a hand mixer. Add the contents of the mixing bowl into the boiling milk and sugar whilst quickly stirring to avoid lumps. Once the two are mixed together well, leave the custard to cool. Whisk the butter in a large mixing bowl until smooth. Gradually add the cold custard into the whisked butter whilst constantly mixing with a hand mixer.

Spread the custard and butter mix onto one of your pastry sheets and cover it with the other sheet. Leave in the fridge for at least 3 hours before consuming. 

Enjoy!