Soup Bowl Napoleon

Roll the dough out into a thin sheet, cut into sticks, and bake at 200 degrees for 20 minutes.

Mix the flour and sugar together and pour them into a saucepan.

Pour in 300-400 ml of milk and whisk thoroughly until smooth to prevent lumps.

Add the remaining milk and place the saucepan over the heat.

Wait for bubbles to appear and the cream to thicken, pulling away from the sides of the pan until it becomes very thick, then remove from the heat.

Transfer the cream to a bowl, press plastic wrap directly onto the surface, and let it cool completely.

In a mixer bowl, beat the butter and vanilla until pale, then gradually incorporate the pastry cream base in several additions.

Whip the cream until fluffy and white, add the condensed milk, and beat until smooth.