I made a strawberry custard cream cake with a crunchy texture! This is really, really, the taste is constantly intruding. The combination of custard cream and strawberry is very good, and it goes well with pies, so I think it’s delicious. When making puff pastry this time, I made it simpler by only using cold paper towels twice, but the texture is still very good.
About 8 to 10 cakes
90g cold water
100g tapioca flour
40 g cold unsalted butter
80g unsalted butter
1 egg yolk
2g vanilla beans
100g warm milk
5g unsalted butter
50g ice cream
1. Add sugar and salt to cold water, stir until dissolved.
2. Add cold butter to the flour, mix well with your hands, add cold water and knead until it forms a ball.
3. Wrap in cling film and let firm in the refrigerator for about an hour.
4. Add the sugar to the egg yolks and mix well.
5. Add cornstarch and vanilla powder and mix well.
6. Add some milk and mix well, then add the rest of the milk and mix well.
7. Bring to a boil over low heat until thick and large bubbles form.
8. Turn off the heat, add the butter, mix well and put in a bowl.
9. Place cling film on top to prevent air from entering and cooling in the refrigerator.
10. Cover the puff pastry with a thick layer of flour and spread it out.
11. Spread softened butter at room temperature on top and fold into 3 parts.
12. Spread the dough out, fold it into 3 parts, fold in half, cover with cling film and let the dough harden in the fridge for about 1 hour.
13. Roll out the dough and cut it into 8 pieces.
14. Cut a square on top of cake, brush with egg egg + milk 1:1 and bake in oven 190 degrees for 22 minutes.
15. Cut off the tops of strawberries and cut them lengthwise into 5-6 pieces.
16. Cut the top of the cake into squares and press firmly.
17. Add sugar to whipped cream and whip.
18. Whip the custard cream until soft, add to the whipped cream bowl and mix well.
19. Press the top of the cake again and fill it with cream.
20. Put strawberries on top and sprinkle powdered sugar on top.