Lazy Napoleon

Bake the dough at 180°C (350°F) for about 25 minutes until golden brown. Let cool and split each sheet into 3 layers, reserving the crunchy top crust for the crumb coating.

For the cream, whisk together the egg yolks, sugar, zest, cream, and starch. While stirring continuously, pour in the hot milk in a thin stream, then transfer to low heat and cook until thickened. Let cool until lukewarm, then add the butter and juice. Whip with a mixer for a smooth texture.