そうめん（あんかけの焼きそうめん）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
Strawberry Millefeuille | Emojoie Cuisine's recipe transcription
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Ingredients
- egg yolk : 4 pieces
- Granulated sugar (for custard cream) : 100g
- Cornstarch : 35g
- milk : 400ml
- Vanilla extract : 1 tablespoon
- Puff pastry : 200-230g
- Granulated sugar (for puff pastry) : 20g
- Fresh cream : 50g
- Granulated sugar (for fresh cream) : 5g
- strawberry : 200g
Time required
60minutes
Procedure
-
1)
Make custard cream
00:12
Mix egg yolk and sugar until white, then add cornstarch and warm milk in that order and return to the pan.
Heat the pan over low heat, stir constantly to cream, add vanilla extract, transfer to a bowl and refrigerate. -
2)
Prepare the pie
02:26
Stretch the puff pastry into a rectangle, sprinkle with granulated sugar, make a hole with a fork and bake in an oven at 180 ° C for 10 minutes.
Weigh the top plate and bake in an oven at 180 ° C for 10 minutes. -
3)
Get ready for decoration
03:18
After shaping the baked pie, divide it into three parts.
Stir the custard cream and slice the strawberries into thin slices. -
4)
decorate
04:06
Layer the pie, custard cream, and strawberries in that order.
The top is decorated with 8 minutes of fresh cream and strawberries.
Point
When the custard cream is cooked, stir it constantly to avoid burning.
When refrigerating custard cream, wrap the surface of the cream and be careful not to dry it.
Prepare the pie dough of your choice, stretch it to a size of 28 x 33 cm, and bake it.
The custard cream is put in a piping bag and squeezed using a flat mouthpiece.
The time required to refrigerate the custard cream is not included in the required time.
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