Strawberry Custard Cream Pie

Instructions

puff pastry

1. Add sugar and salt to cold water and mix to dissolve.
2. Add cold butter to the flour, mix by hand, add cold water, and knead to make a lump.
3. Wrap in plastic wrap and harden in the refrigerator for about an hour.

Custard Cream

4. Add sugar to egg yolk and mix.
5. Add cornstarch and vanilla bean paste and mix.
6. Add some milk and mix, then add the rest of the milk and mix.
   (If you divide the milk and mix it, it mixes more evenly)
7. Boil over low heat until thick and large bubbles form.
8. Remove from heat, add butter, mix, and place in a bowl.
9. Place a plastic wrap on the top to prevent air from entering and cool in the refrigerator.
10. Coat the puff pastry with strong flour and spread it wide.
11. Spread soft butter at room temperature evenly and apply it and fold in 3 sections.
12. Spread out the dough, fold it in 3 sections twice more, wrap it in plastic wrap, and harden it in the refrigerator for about an hour.
13. Roll out the dough and cut it into 8 pieces.
14. Make a square cut on the top, brush egg wash (egg + milk 1:1), and bake in a 190-degree oven for 22 minutes.
15. Remove the tops of the strawberries and cut them lengthwise into 5-6 pieces.
16. Cut the top of the pie into squares and press firmly.

cream

17. Add sugar to fresh cream and whip hard.
18. Whip the custard cream to make it soft, add it to the whipped cream and mix.
19. Press the top of the pie once more and fill it with cream.
20. Top with strawberries and sprinkle sugar powder.