How to cook
Beat the yolks with the sugar. Add the flour and 2/5 cup (100 ml) of the milk. Beat until homogeneous. Put the rest of the milk on the stove to heat up to boiling point.
Pour in the yolk mixture in a trickle, while stirring nonstop. Lower the stove to the lowest setting and stir until very well thickened. Add the butter, stir and remove from the heat. Cover with stretch wrap and let it cool.
Once the cream has cooled, prepare the glaze. Heat the confectionery cream in a water bath. Crumble the chocolate in it and stir until it melts. Remove from the stove and leave it to cool.
I used a cake form but I recommend making it in a small, rectangular oven dish. Arrange a layer of biscuits, while dipping them in the milk for a second before you do.
Distribute the rest of the cooled cream on top and another layer of biscuits. Pour on the chocolate and leave in the fridge overnight.