Custard Cream Pie Recipe

Name: Custard Cream Pie
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 2
Cuisine: Korean
Ingredients: 195g Cake flour; 135g Cold unsalted butter; 45g Cold water; 5g Sugar; 1g Salt; 2 Egg yolks; 40g Sugar; 12g Corn starch; 1/8ts Vanilla bean paste; 200g Hot milk; Raspberry; Egg wash (egg + milk)

Cooking Tree2023-02-0901.1K views

Custard Cream Pie is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

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 about 1 minute.

I think the combination of pie and custard cream is always satisfying~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Cream Pie

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Rating: 5.0/5
( 63 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

195g Cake flour

135g Cold unsalted butter

45g Cold water

5g Sugar

1g Salt

2 Egg yolks

40g Sugar

12g Corn starch

1/8ts Vanilla bean paste

200g Hot milk

Raspberry

Egg wash (egg + milk)

Instructions

Add cold unsalted butter to the soft flour, and use a scraper to mix the flour and butter until they are small in size.

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.

Add sugar to egg yolk and mix, add cornstarch and mix, then add vanilla bean paste and mix.

Add hot milk, mix, transfer to a pot, stir over low heat, heat until thickened, and cool.

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.

Roll out the rested pie paper and cut it into quarters, shape it and cut the dough.

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.

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