Ingredients

• 250ml whole milk

• 100g sugar

• 70g butter

• 130g flour

• 3 eggs + 1 egg white

• 1 egg yolk (egg wash)

• 3 tbsp orange blossom water

Further Improvements

• Not tried yet. Like a pâte à choux, but sweeter and with fewer eggs, so it doesn’t puff as much.

Directions

• Preheat the oven to 210°C and butter a ø28cm tart mold.

• Boil the milk, sugar and butter in a saucepan.

• Off heat, add the flour all at once and stir hard.

• Put it back on the heat for 1-2 minutes, stirring, until it forms a smooth ball that doesn’t stick to the sides.

• Off heat, add the eggs one by one, then the white, mixing well after each, like a pâte à choux.

• Add the orange blossom water.

• Spread it about 1.5cm thick in the mold.

• Brush with the egg yolk and draw a cross-hatch with a fork.

• Bake at 210°C for about 20 minutes until golden brown.