Puff Pastry Pie
A flaky pie crust encases delicate puffs and mocha cream, with a total preparation time of about 160 minutes.
Ingredients
unsalted butter
50 g
milk
50 ml
water
50 ml
salt
1 pinch
eggs
2
cake flour (sifted)
50 g
frozen pastry sheets (20 cm x 20 cm)
2
pastry cream (refer to P30 fruit tart recipe)
160 g
heavy cream
80 ml
powdered sugar
to taste
Instructions
1
Preliminary Preparation
Refer to P34~P35 steps 1~7 to make the pastry cream. Sift the cake flour. Line a baking tray with parchment paper. Preheat the oven to 200°C before baking.
2
Make the Base Choux Pastry
Combine ingredients A (butter, milk, water, salt) and bring to a boil. Remove from heat, add the sifted cake flour, and stir until a dough forms. Add the eggs gradually and stir until the batter is smooth and glossy.
3
Bake the Choux
Transfer the batter to a piping bag and pipe rounds onto a parchment-lined baking tray. Bake in a preheated 200°C oven.
4
Cut the Puff Shells
Slice the baked puffs horizontally, separating the tops from the bottom halves.
5
Make the Mocha Glaze
Mix the ingredients together evenly, then add ingredients C and continue stirring to make a mocha glaze.
6
Decorate the Puff Tops
Dip the cut puff tops into the mocha glaze and place them on a cooling rack to dry.
7
Make the Mocha Cream
Place the heavy cream (ingredient B) in a bowl set over an ice bath and whip to 80% stiff peaks. Gradually fold in the pastry cream and mix until evenly combined.
8
Assembly
Transfer the mocha cream into a piping bag fitted with a star tip. Pipe rounds onto the bottom halves of the puff shells. Once set, place them on top of the glazed tops.
