1. Make the puff pastry according to the method of making puff pastry. Roll the puff pastry into a 0.3cm thick rectangle.
2. 2. Custard cream sauce (approximately 325 grams): 250ML milk, 1 teaspoon of vanilla extract, 3 egg yolks, 75 grams of powdered sugar, 25 grams of low-gluten flour
3. 3. After the milk is boiled, turn off the heat, add vanilla extract and stir evenly, set aside for later use
4. 4. Take a large bowl, add egg yolk and powdered sugar 5. Use a whisk to quickly stir until white. 6. Sift in low-gluten flour
5. 7. Continue to stir and mix evenly. 8. Pour the heated milk into the egg yolk bowl carefully. Be careful not to pour too much at one time. Remember not to pour all at once, so that the milk is very good. It is easy to clump, the best way is to pour a little milk and stir for a few seconds, then pour a little milk, and stir again, each time you have to wait until the milk is evenly mixed before adding the milk
6. 9. Filter the mixed milk solution and pour it back into the milk pan (note that the milk pan should be cleaned, and the wall of the pan should be moistened with water first to avoid the phenomenon of egg paste coking during the heating process) 10. Heat with medium heat , While heating, stir quickly with a stirrer to avoid agglomeration
7. 11. When the egg batter is heated until it thickens a little, turn the heat to a lower level, and use a rubber spatula to scrape the cream stuck to the wall and bottom of the pot while stirring quickly in circular motions. 12. Wait until it becomes thicker. , Turn down the heat again, increase the stirring speed, and heat for about 1 minute. When the batter becomes a bit dry, turn off the heat
8. 12. When it becomes thicker, turn down the heat again, speed up the stirring, and heat for about 1 minute. When the batter becomes a little dry, turn off the fire. 13. Put the milk pot in ice water quickly, and at the same time Keep your hands and keep stirring and let it cool quickly. To increase the flavor, you can add a small amount of liqueur, cream or vanilla flavor, or none or nothing.
9. 14. Stir until it cools and put it in a piping bag for later use (Unused Karenda sauce can be put into a clean, water- and oil-free glass container, sealed and then placed in the refrigerator, but it is best to use it within three days. Otherwise it is easy to deteriorate) 15. Preheat the oven to 200 degrees, then remove the baking tray, put it in the middle of the oven, and bake for 20 minutes
10. Melaleuca in the oven
11. Melaleuca in the oven
12. Melaleuca in the oven
13. Melaleuca in the oven
14. Melaleuca in the oven
15. Melaleuca in the oven
16. Melaleuca in the oven
17. Melaleuca in the oven
18. Melaleuca in the oven
19. Melaleuca in the oven
20. Ready-made fruit napoleon pie
21. Ready-made fruit napoleon pie
22. Ready-made fruit napoleon pie
23. Ready-made fruit napoleon pie
24. Ready-made fruit napoleon pie
