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Custard cream pie corone｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

frozen pie sheet : 2 sheets
卵黄 : 2個
溶き卵 : 小さじ1
きび砂糖 : 30g
薄力粉 : 20g
牛乳 : 200g
バニラエッセンス : 適量
溶けない粉糖 : 適量

Time required

40minutes

Procedure

1) make custard cream 00:05
Put the egg yolks in a bowl and set aside a small amount of the yolks with a teaspoon.
Add the egg yolk acne sugar and mix, then sift the cake flour and mix.
Add milk and mix so that there are no lumps.
Heat in the microwave at 600w for 2 and a half minutes.
Remove and mix with a whisk, heat again in the microwave for 2 minutes, add vanilla essence and mix.
2) cool the custard cream 02:32
Transfer 1 to a vat, etc., wrap it so that it sticks over the custard, and chill in the refrigerator.
3) bake the pie coronet 02:56
Thaw the frozen pie crust.
Cut the dough into 6 pieces and wrap the dough around the paikorone mold.
When you have finished rolling, line them up on a baking sheet and brush with the beaten egg that was set aside in step 1.
Preheat the oven to 190℃ for 12 minutes, then lower the temperature to 170℃ and remove from the oven for 6 minutes.
Return the chilled custard to the bowl, mix, and pour into a piping bag.
Fill the pie with custard cream and sprinkle with powdered sugar to complete.

Point

- Uses 5 cornet molds (diameter 2 cm x 12 cm).
・Use a 17.5cm x 10.6cm frozen pie sheet.
Separate egg whites and yolks.
・Because the beaten egg will be applied to the pie crust at the end, add a little egg white and mix to make it easier to spread.
・When making custard only, use 2 egg yolks without setting aside.
・Cane sugar can be replaced with granulated sugar.
・Cornstarch can be substituted for soft flour.
・Milk can be substituted with soy milk.
・Milk is used immediately after taking it out of the refrigerator.
・Putting an ice pack under the vat will cool it down faster.
・If you defrost the pie sheet too much, it will be difficult to handle, so be careful.
・Preheat the oven to 190℃.
・Since there are only 5 coronet molds in the video, one is fired as it is.
・Pinch the end of the pie crust to stop it.