1-Getting Started with Dough and Oven Prep: First, mix 2 cups minus 2 tablespoons all-purpose flour, 1/4 teaspoon sea salt, and 3/4 cup plus 2 tablespoons cold water with a dough hook until it’s soft and pillowy. Pat it into a square, let it rest for a bit, then roll it out to an 18-inch square and remove any excess flour. Spread 2 sticks of softened butter over two-thirds of the dough, leaving a border, then fold it into thirds, pat out air bubbles, and seal the edges.

Turn the dough, roll it out again, add more butter, fold, and repeat for those perfect layers. For the last roll, spread the remaining butter over the whole surface, roll it into a tight log, trim the ends, cut in half, wrap, and chill it. Meanwhile, preheat your oven to 550°F and place the rack in the top third for that ideal browning.

2-Making the Custard: Whisk 3 tablespoons all-purpose flour with 1/4 cup of the whole milk until smooth. In another pot, boil 1 1/3 cups granulated sugar, 1 cinnamon stick, and 2/3 cup water until it reaches 220°F use a thermometer for accuracy, as I learned from a sticky mishap. Scald the remaining milk, whisk it into the flour mixture, then remove the cinnamon stick and slowly add the syrup, 1/2 teaspoon vanilla extract, and 6 whisked egg yolks. Strain and cover the custard to keep it silky.

Now, roll out your chilled dough logs to about an inch in diameter, cut pieces, and press them into mini muffin tins to form thin-bottomed shells with raised edges. Fill each shell three-quarters full with the custard mixture. Bake for 8 to 9 minutes for mini tins or 15 to 17 minutes for larger ones, until the edges are frilled and browned. Let them cool briefly, then dust with confectioners’ sugar and ground cinnamon best enjoyed warm!