Cake NAPOLEON: classic recipe with custard

Ingredients (rolling diameter 20 cm, diameter after baking approx. 17 cm) ►Dough
Flour 450 gr
room temperature butter 450 gr
Rub the butter into the crumbs into the flour
100 ml water, 1 egg, tsp vinegar
let the dough rest for 30 minutes
Cut the dough into 8 equal parts

►Cream
1 egg, a glass of sugar, 750 ml milk
3 tbsp flour
vanillin
butter 150 g
For 8-15 minutes in the oven at 200 gr
until cooked and cooled