コロネ（カスタードパイコロネ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Fold a piece of 25-30cm aluminum foil into 3 equal parts.
Wrap it around a cylindrical object and mark it.
Wrap it tightly around your index finger and shape the hole so that it is 2 cm in diameter.
Make 5 identical ones in the same way.

Beat the egg yolks in a heat-resistant bowl, add a small amount of milk and mix.
Add granulated sugar and a small amount of milk in that order, and mix each time.
Add the cake flour while sifting and mix, then add the vanilla paste and the rest of the milk in that order and mix each time.
Make an air inlet and outlet, wrap it, and heat it in a 600W microwave for 1 minute and 30 seconds.
Mix well, wrap with plastic wrap, and heat in a 600W microwave oven for 1 minute.
Mix well, make an air inlet and outlet, wrap, and heat in a 600W microwave for 30 seconds.

Use a rubber spatula to remove the cream from the inside of step 2, and cover with plastic wrap.
Place in ice water (not listed) to cool, then chill in the refrigerator for 30 minutes to 1 hour.

Place the half-thawed frozen pie sheet on a plate that has been lightly dusted with cake flour.
Roll out the frozen pie sheet with a rolling pin to 30cm x 12cm.
Cut lengthwise into 3 equal parts.

1に4を巻きつける。
ボウルに卵を割り入れて溶く。
クッキングシートを敷いた天板に生地を並べ、卵液を塗る。

5を190度に予熱したオーブンで10～12分焼く。
形が崩れないように1を取り出し、ケーキクーラーに乗せて粗熱を取る。

Place fresh cream in a bowl of ice water (not listed) and whip with a hand mixer.
Beat 3 with a hand mixer at low speed until creamy.
Add fresh cream and beat with a hand mixer.
Place in a piping bag and cool in the refrigerator.

6に7を絞り入れ、粉糖(分量外)を振りかける。
お皿に盛って完成。