Custard apple pie recipe
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■Apple confit
400g…Apple
50g…Granulated sugar
20ml…Lemon juice
30g…butter
① Peel the apple, divide it into 8 equal parts, and cut into bite-sized pieces.
② Add apples, granulated sugar and lemon juice to the pan and heat over medium heat to boil the water from the apples.
When water comes out to some extent, remove it, cover it, and simmer over low heat.
③ When the apple becomes transparent, add butter and transfer to a container to cool.
■custard
35g…egg yolk
30g…Granulated sugar
15g…Flour
200ml…milk
Earl Grey
① Put egg yolk and granulated sugar in a bowl, mix until whitish, and add flour.
② Put milk and Earl Gray tea leaves in a pan and boil them together with egg yolk.
③ Return the above to the pan and cook over medium heat.
The concentration will increase by heating, but because it has become heavier, do not stop the heat and heat until it is firm and glossy.
④ Transfer to a container and cool with ice water.
⑤ Cut and use the chilled pastry chef.
■ Finish
① Stack two pie sheets, stretch them to a thickness of 3 mm, and fit them into a 15 cm cercle.
② Cut the custard of black tea and spread it on the above.
③ Spread cold apples on the custard of black tea, put the par dough for decoration, and wrap it with the dough that sticks out of the cercle.
⑥ Add a small amount of water to the egg yolk, apply a pie sheet, and bake in an oven preheated to 180 ° C for about 50 to 60 minutes.
Adjust the baking time while watching the baking color.
⑦ Apply gum syrup to the baked surface, remove the heat and let it
4 окт 2024
