Apple Custard Pie

August 28, 2009

190 x 35~45min. make(18cm x 22cm)

300g puff pastry: see this
63g flour
63g bread flour
3g salt
12g butter
63ml cold water
100g butter
200g pastry cream: see this
1 apple, sliced into 0.5cm thick
:for finishing:
1tsp sugar
2tbs jam

Roll out the dough into a 18cm x 22cm rectangle.
(Gather the scrape pieces of dough, cover, and reserve for another use.)
Place the dough on a baking sheet.
Refrigerate for 30 minutes to relax and firm the dough.

Pipe the pastry cream or spread the pastry cream over the puff pastry piece.
Decorate the sliced apples and sprinkle the sugar.

Bake until the puff pastry is golden brown and baked all the through.
Spread the jam over the apples.

pies
tarts

Puff Pastry Dough

125g flour
125g bread flour
25g butter
125ml water
5g salt
200g butter

dough

1.
Sift the flour and salt into a mixing bowl.Rub the butter (25g) and mix in the water.
Gently knead the dough on a floured surface.Cut a cross halfway into the ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2.
Flatten the 200g of the butter into a rectangle 2.0cm thick.
On a lightly floured surface, open the cut ball of the dough.Roll out the dough into a square. ;slightly thicker in the center than on the sides.
Place the butter block diagonally within the square.
3.
Fold over the dough to cover the butter.
(Wrap the dough in plastic wrap and refrigerate for 30 minutes.)

4.
Roll the dough into a rectangle 1.2cm thick, as carefully and evenly as possible.
On a lightly floured surface, roll out the dough into a rectangle three times the length.
Fold one-thirds of the dough over the middle section, then fold the remaining one-third over the both of them, brushing away the excess flour from the inside as you fold.
:: The dough now has one single turn. ::

5.
Position the dough so that the long sides run horizontally, roll the dough to the same size rectangle as before and make the second single turn.
6.
Give the dough a quarter turn clockwise.
Repeat the process once more and mark on the dough by a finger.
:: Rest the dough in the fridge for at least 30 minutes. ::

7.
Repeat the rolling and turning process twice more, then refrigerate for 30 minutes before using.

important!
When you begin the second turn and third turn,place the dough in front of you
so that the short ends of the rectangle are on your left or right.

direction hints from
*"caking vol.7"
*"Tarts with tops on or how to make the perfect pie"
*"The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition"

Cream Cheese Pie

August 26, 2009

190 x 35 min.( 7cm round x 6 )

puff pastry :see this
300g puff pastry
:cheese cream:
75g cream cheese, at room temperature
5g butter, at room temperature
15g icing sugar
10g egg yolks, beaten
1 pinch of salt
12 frozen raspberries
1 tbsp sugar (optional)

: filling :
Cream the butter and cream cheese.
Add the icing sugar and the egg yolk.

1.
Roll out the dough into 3mm thick.
Using a 7cm and 8cm round cutter,
Cut out 12 rounds ; 7cm x 6 + 8cm x 6.
Place the filling and raspberries on the smaller round dough.
* Gather the scrape pieces of dough, cover, and reserve for another use. * Keep the pieces you are not working on in the refrigerator.

2.
Cover with the larger dough and gently fold the edges of the top round under the edges of the bottom round.
Freeze the pies until the dough is firm.
3.
Crimp the edges to seal ; press with the tines of a fork to prevent the filling from oozing out as it bubbles up in the heat of the oven.

4.
Using a small round cutter or a nozzle, cut a hole in the center of the top to allow steam to escape during baking. ( or slits by a sharp knife )
Brush the egg yolk mixture over the top of the pastry.

5.
Bake until the puff pastry is golden brown and baked all the through.
(optional:
Bake for 30 minutes and remove from the oven.
Sprinkle the surface with sugar and put the pies back to the oven.
Bake until the sugar is caramelised. )

May 31,
2009

pies
tarts

Pumpkin Pies

180 x 45 minutes
(20cm diameter tin)

200g pumpkin, baked until soft
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180c for 15 minutes

1. Mix all ingredients in a blender.
2. Pour the filling into the baked pie shell.
3. Bake until golden brown.

about this recipe
:no spices, flour and brown sugar
:use maple syrup and cream cheese
:Allow the filling to rest for 15 minutes before filling the pie shell
to give the pumpkin absorb the liquid. It makes a smoother filling.
Other recipe is from baking books in North America.

Line a tart shell

1. On a lightly floured surface, roll out the dough into 2.5-3-mm thick.
2. Keep moving and turning the dough as you roll it.


3. Roll the dough up and place the tart pan in front of the dough.
4. Unroll the dough over the pan.


5. Press sides and bottom tightly onto the pan. ; the floured surface up.
6. Trim away the excess dough with knife.
7. Prick the dough lightly to be sure trapped air can escape.

May 27,
2009

pies
tarts

Lemon Custard Pie

(tart tin 20cm in diameter)
2 eggs (100g)
50g butter
100ml lemon juice
5g corn starch
80g sugar
200g flaky pie dough or sweet paste;
bake blind at 180c for 15 minutes
for topping
100ml cream, whipped and chilled in fridge
10g sugar

To make the filling
1. Combine 2 eggs, sugar and corn starch in a bowl;set aside.
Place the lemon juice in a heavy-bottomed saucepan and bring to
a boil.

2. Pour the lemon juice into the egg mixture. whisk slowly and
strain it though a sieve. Pour the egg mixture back to the pan
and cook, Stirring constantly until it comes to a boil.

3. Remove from the heat and add the butter into it. Blend in a
blender if it lumps.Pour out into a clean bowl and let custard
cool on water bath immediately.

4.Whip the chilled custard until smooth. Place the custard in
the shell and spread it. Spread the whipped cream covering the
lemon custard.

notes:

For whipped cream: Do not overwhiped. It becomes curdles and grainy
in appearance while spreading onto the lemon custard.