Beat the soft butter with 70 g of sugar. Add sifted flour and rub it between your fingers to get the crumbs. Gather the mixture well and add an egg. Knead the dough and put it in a plastic foil. Leave in the fridge for half an hour. Then roll sheet with a diameter slightly larger than the pan in which you will bake (20-24 cm) have previously been smeared with a little butter. Break toblerona top and let cool while preparing the second mixture. Melt the chocolate in a water bath. Add two eggs and three egg yolks, slightly stir and add other products, cream, condensed milk, 25 g of sugar and spoon wheat starch mixed into a spoonful of water. Pour cream over chocolate pieces tobleron and bake at 200 C (preheated) for about 30-35 minutes (depending on your oven). Remove leave to cool slightly and serve sprinkled with a little icing sugar optional.