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カスタードひとくちパイ｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

egg yolk : 2 pieces
砂糖 : 大さじ3
コーンスターチ : 大さじ2
牛乳 : 160cc
バニラエッセンス : 適量
冷凍パイシート : 適量
卵黄（照り用） : 適量

Time required

25minutes

Procedure

1) Make custard cream 00:19
Add egg yolk and sugar to a bowl, mix with a whisk until whitish, sift cornstarch and mix well. Add milk in several batches, mix well each time, wrap and heat in a 600w microwave for 2 minutes. Mix well with a whisk, heat for another 1 minute and mix, then heat for 30 seconds each while watching the situation, and mix well each time.
2) Refrigerate 01:30
When it's just right, add vanilla essence, mix the whole thing, wrap it in plastic wrap so that it sticks properly to the custard cream, and cool it in the refrigerator.
3) Die out the pie sheet and bake in the oven 01:43
Roll out the pie sheet with a rolling pin, cut it out with a mold, apply egg yolk, and bake in an oven at 200 ° C for about 12 minutes.
4) パイを冷ます 02:28
焼けたら冷まし、中央をくぼませておく。
5) カスタードクリームを絞る 02:39
2を一度泡立て器で混ぜてなめらかにし、絞り袋に入れて、4に絞っていく。

Point

・ Move the pie sheet from the freezer to the refrigerator.
・ Process 1 Although it is still liquid in the first microwave oven heating, it becomes a trolley in the second microwave oven heating. From the third time onward, microwave for 30 seconds each and continue heating until the hardness is just right.
・ The time required does not include the time to cool the custard cream and the time to bake the pie.