Hello ☺Thank you for watching my video.
Today I made a large pie puff using frozen pie sheets.
I usually use butter for the puff pastry, but this time I used liquid oil. Since the puff pastry dough contains cocoa, oil is good enough to make a delicious dough.
One thing to keep in mind when making puff pastry dough with oil is to make sure to bring it to a boil while stirring when you put it on the heat. It is water and oil, so if you don't mix it, the oil will splash and be dangerous, so be sure to heat it while stirring.
When baked with the pie crust attached, the puff pastry will expand greatly and can be filled with chocolate flavored whipped custard cream☺.
▷Ingredients (for 4 pieces):
■Puff pastry dough
90 g water
50 g rice oil or thick white sesame oil
1g salt
50 g cake flour
5 g cocoa powder
2 large whole eggs
1 pie crust (11 x 18 cm)
Chocolate custard cream
200 g milk
1 whole egg
30 g sugar
15 g cake flour
50 g sweet chocolate
100 ml heavy cream
10 g sugar
▷Preparation:
1. Thaw the frozen pie sheet in the refrigerator.
2. Shake the cake flour and cocoa powder for the puff pastry together.
3. Preheat the oven to 180°C.
▷How to make:
1. Make the puff pastry dough. Combine salt, water, and oil in a saucepan over medium heat. Heat until boiling, stirring constantly.
Once boiling, turn off the heat and stir in the sifted cake flour and cocoa powder. When flouriness is gone, heat again over medium heat, stirring constantly, for about 1 minute.
3. Transfer the dough to a bowl, add the beaten egg and mix well until glossy. Put the puff pastry into a bag to keep it from drying out.
4. Roll out the thawed pie sheet to about 20cm x 20cm and cut into 4 equal pieces.
5. Brush the pastry sheet with a thin layer of water, and roll out the puff pastry into four equal portions. Brush the puff pastry generously with water and wrap it in the pie dough.
6.
Bake in a preheated oven at 180℃ for 45-50 minutes.
7. Make the chocolate custard cream. Beat whole eggs in a saucepan, then add sugar, cake flour, and milk, mixing well after each addition.
8. Cook the custard cream over low heat, stirring constantly.
9. Remove from heat, add sweet chocolate and mix. Strain the mixture through a colander, cover tightly with plastic wrap, and place in ice water to cool.
10. Whip the heavy cream in ice water while cooling, and combine with the custard cream in step (9).
11. Fill the pie puff with the filling (10) and decorate with powdered sugar and chocolate.