I made a fun-shaped custard cream pie. I put moist custard cream and raspberry inside the puff pastry and baked it, and it was really delicious because it was crispy and savory. I think the raspberries inside are more delicious as they burst and add freshness. I made a shape by adding thin lines at the intersection, and it looked like a leaf and was pretty. You can make it a little easier if you make the line spacing a little wider. You have to take all the shapes and finish the sides carefully before baking so that the cream does not leak out. You need to apply enough egg water to get an appetizing color, but if the color is too light, bake it at 220 degrees for 1 minute to get a good color. I think the combination of pie and custard cream is always satisfying.
▶About 4 servings.
195g Cake flour
135g Cold unsalted butter
45g Cold water
2 Egg yolks
12g Corn starch
1/8ts Vanilla bean paste
200g Hot milk
Egg wash (egg + milk)
1. Add cold unsalted butter to the soft flour and use a scraper to mix the flour and butter until they are small and mix.
2. Add sugar and salt to cold water, mix, put in (1), form a light mass, wrap in plastic wrap, and rest in the refrigerator for 1 hour.
3. Add sugar to egg yolk and mix. Add corn starch and mix, then add vanilla bean paste and mix.
4. Add hot milk, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.
5. Roll out the rested pie paper and repeat the fold 3 fold 3 times, wrap in cling wrap and rest in the refrigerator for 1 hour.
6. Roll out the rested pie paper, divide it into 4 equal parts, and cut the dough.
7. Put custard cream on one side, put raspberries on it, shape it, apply egg water, and bake in an oven preheated to 190 degrees for about 25 minutes.