Ice Cream for DIY : The compounding ratio between whipped cream and condensed milk is about 1 : 1. Condensed milk has made from whole milk and sugar, vaporized until it gets thick.
Making Ice cream : ① Pour 300 gram cold heavy cream into prechilled metal bowl and electric-whisk at low speed until the stiff peak form. ② Add mango puree and continue whisking until it gets even. ③ Gradually pouring condensed milk (total 275 gram), electric-whisk until well incorporated. ④ Transfer the dough into square box to freeze it at least 6 hours.
Making Peach Compote : ① Prepare 2 medium sized white peach ( Do not peel away). Cut into the half to scoop out the core with a spoon. ② Pour 75 gram white wine, 300 gram water and 75 gram superfine sugar into a saucepan over medium-low heat. ③ Once the sugar has completely dissolved, add 15 gram lemon juice (100%) and a few drops of vanilla oil to stir well. ④ Turn off a burner and dump all of the divided peaches into the wine-syrup. Again turn on a burner to bring it to a boil over medium heat. Once it has got boiled, put on the lid and get set over low heat. ⑤ Stir every 5 minutes to soak the peaches well into the wine-syrup for about 15 minutes. When the peach gets enough softened to pierce easily by chopsticks, remove from heat. ⑥ Remove the lid, and place 1 sheet of parchment paper as a drop lid deep inside of the saucepan. Let it cool at room temperature. The peach compote has done. ⑦ Separate the peaches from the juice.
Cacao Swiss Roll : Protein percentage has adjusted to about 10%.
調理法は、スイスロールの常法に基づいて作成しています（See→スイスロール）ので端折ります。Bain-marieで卵黄・砂糖を混ぜ牛乳とキャノラオイルを混ぜます。メレンゲをstiff peakに仕上げたのちgo back methodで混合します。最後に粉類を振るってスパチュラで混ぜでバッターの出来上がりです。
Preparing for batter : ① Separate egg yolks from egg whites. Place 4 egg yolks and 50 gram superfine sugar in a large heat-durable bowl. Dissolve sugar over simmering water in a saucepan (Bain-marie). ② Remove from heat. Whisk until it gets pale and triple-voluminous as ribbon stage. ③ Pour 200 gram whole milk in a 250 mL measuring cup and put 40 gram butter into it. Then dissolve the butter in a hot water to make milk butter. ④ Meanwhile, peer an apple to cut into a half size. Remove core and slice it into about 5mm width.
Mixing with Meringue : ⑤ The milk butter dropping low around 40C in temperature, combine it with the egg yolk mixture to whisk evenly until well incorporated. Leave it aside until use. ⑥ Place 4 egg whites and 3 gram white wine vinegar into a metal bowl. Electric-whisk at low speed until the soft peal form. ⑦ Add 30 gram superfine sugar and continue electric-whisking at high speed until it gets into the firm peak form. ⑧ Dump 1/4 volume of the meringue into the egg yolk mixture and fold it gently until well incorporated. Put all of the leftover of the meringue with a few drops of vanilla oil into it to fold it gently so as not to deflate as possible. .⑨ Sieve the flour (50 gram bread four and 90 gram cake flour) over it and combine with down to up fold from center to margin. ⑩ Put all the sliced apples into the batter and soak them well.
Oven-baking : ① Place the thin-sliced apples well soaked in the prepared rectangular pan. Overlay them evenly and flatly using chopsticks until exhausted. Finally pour the remaining batter over the apple layer. ② Place on a baking tray and oven-bake at 170C for about 60 minutes until the batter gets golden brown in color and well cooked. ③ Take out from the oven and remove the outer mold. Let it cool on a cooling rack at room temperature. ④ Then chill it in a fridge overnight attached with the paper mold. ⑤ Flip upside down and punch out the φ6 cm column using a cercle. The linear line of the sliced apple is clearly shown. ⑥ Set in a glass and pour the whipped cream on top as sample to taste.
Preparing for Mango Puree : ① Divide the flesh from the core of a mango. ② Dice the separated mango to give a right and left cut on the opposite site of the skin. ③ Warp and cut off the diced pulp to put it into a saucepan. ④ Add 20 gram superfine sugar and simmer it over medium-low heat. ⑤ Pour 5 gram lemon juice and simmer with stirring continuously until the diced pulp gets into thick consistency. ⑥ Transfer into a 500 mL measuring cup and electric-blend until it gets no chunky. ⑦ Return it into the saucepan. Add a few drops of lemon essence and 3 drops of vanilla oil to stir evenly over low heat. Transfer the puree into another cup and chill in a fridge.
Preparing Apple Compote Puree : ① Prepare 1.5 medium sized yellow apple and peel away. Cut into the half to scoop out the core with a spoon. Then cut into 4 portion of each ( finally, 8 divisions per 1 apple).② Pour 75 gram white wine, 300 gram water and 80 gram superfine sugar into a saucepan over medium-low heat. ③ Once the sugar has completely dissolved, add 15 gram lemon juice (100%) and a few drops of vanilla oil to stir well. ④ Turn off a burner and dump all of the divided apples into the wine-syrup. Again turn on a burner to bring it to a boil over medium heat. Once it has got boiled, put on the lid and get set over low heat. ⑤ Stir every 5 minutes to rinse the apples well into the wine-syrup for about 15 minutes. When the apple gets enough softened to pierce easily by chopsticks, remove from heat. ⑥ Remove the lid, and place 1 sheet of parchment paper as a drop lid deep inside of the saucepan. Let it cool at room temperature. The apple comport has done. ⑦ Separate the apples from the juice. Place the apples into a mixer to blend them into puree.
How to make Condensed Milk : ① Pour 400 gram whole milk and 110 gram superfine sugar into a saucepan over low heat. Simmer it continuously stirring with a wooden spoon or a flower whipper. Stay cautious not to get burned. Once boiling up, hot milk easily gets over a saucepan. Stir continuously to hold it in a saucepan. If boiling up many times, turn down the heat as low as you can get it settled. ② When the the hot milk get thick and a little darker, now is the time to remove from heat. It typically takes about 30 minutes with loosing a half of the volume pre-cooked. Transfer the condensed milk into a heat-durable cup and chill it in a fridge.
スフレチーズケーキ : Soufflé Cheesecake as Japanese Soufflé Cheese cake part1
スフレチーズケーキは、正式にはJapanese Soufflé Cheesecakeと呼ばれオリジンは日本だそうです。ベークドチーズケーキに使う生クリームを牛乳に変更して湯煎で焼き上げることでふんわりと仕上がるのが特徴です（カロリーも控えめになります）。スフレチーズケーキの焼成は、ほとんどのオーサーが湯煎で160℃ x 50~60分（表面が狐色に焼けるまで）を標準手法としているようです。
Making batter : In advance, line parchment paper on the bottom and side of a φ18cm springform cake pan. The lateral paper shield needs 10 cm hight at least because a cake rises over the side wall of a cake pan. Then cover the bottom of the cake pan with 2 layers of aluminum foil overlapped. Preheat the oven up to 160C. ① Place 200 gram cream cheese, 40 gram butter, and 80 gram whole milk into a large bowl and warm it up over a double boiler (Bain-marie) on medium-low heat. ② Stir evenly until smoth. Then, remove fron heat and add a few taps of a lemon essence and 10 gram lemon juice. Stir evenly. ③ Separate 4 whole eggs to egg yolks and egg whites, and refregerate egg whites in a fridge until use. Dump 4 egg yolks into the cream cheese mixture and whisk evenly.
Making meringue : ④ Sift 25 gram cake flour, 25 gram bread flour and 16 gram cornstarch over the egg yolk- cream cheese mixture. Fold it evenly until no powder chunk shown. Put it aside. ⑤ Place 4 egg whites and 3 gram white wine vinegar into metal bowl and electric-whisk at low speed. ⑥ When it gets into the soft peak form, adding 30 gram superfine sugar, continue to electric-whisk at high speed. Repeat the same procedure at 3 times until the sugar is exausted. ⑦ Stop whisking at the stiff peak form. The meringue has done.
⑧メレンゲを1/3ほどーズ混合液に加え、スパチュラで混ぜてなじませます。 ⑨Go back methodに従い、メレンゲに上記を全部戻し今度はゆっくりと丁寧に混ぜて(fold)ていきます。メレンゲの塊がなくなって均一になる最小限の回数だけfoldを繰り返します。 ⑩用意した焼型に生地を注ぎます。 ⑪天板に乗せ、お湯を底面から1cmを超える深さになるまで加えます。 ⑫160℃で60分ほどオーブンで調理します。時間は表面の焼き色を見ながら微調整します。この後、加熱を止めオーブンのドアを少し開いて（割り箸を挟んだ程度の隙間を作ります）予熱で20分位じっくりと中心部まで熱を加えておきます。 ⑬オーブンから取り出して室温で冷まします。クッキングシートの油の跡から2cmくらい丈が縮んだことが分かります。
Preparing for oven-baking : ⑧ Dump 1/3 volume of the meringue into the cream cheese mixture and fold it with a spaula until well incorporated. ⑨ Accoring to go back method, return it back into the meringue in the metal bowl. Fold it gently to avoid deflating the meringue until no meringue mass shown. ⑩ Pour the batter into the prepared mold (pan). Tap the pan and release large air bubble with stirring by a stick. ⑪ Place the mold on the bking plate filled in hot water which requires 1cm depth at least. ⑫ Oven-bake in the hot water bath at 160C for about 60 minutes until the surface gets golden brown. Then turn off the oven and leave the cheese cake with the door slightly opned for about 20 minutes. ⑬ Cool it completely at room temperature although the cake loses its volume in the hight.
Assembling : ⑪ Dump 1 cup of an apricot jam into a saucepan to dissolve over medium heat. Blend it into puree with a handy-blender. ⑫ Pour the puree over the cake. Let it chill with unmolded in a fridge overnight..
チーズケーキの焼き時間の公式 150℃～160℃ X 50~60分（表面が狐色に焼けるまで） その後オーブンをオフにして若干ドアを開き気味にして予熱で20分位焼き進みを加える。
ブリオッシュが基本生地で中央にカスタードを挟む様ですが, オリジナルのレシピでは、カスタードにはバニラとレモンクリームの混ぜ合わせたものを使用する様です（Alex Ledsom: A brief history of the tarte tropezienne, the french riviera’s favorite dessertを参照しました）。表面をクリスタルシュガーでコーティングする様ですがこれだけではインスタ写真で投稿されている様な表面のメロンパン様の凸凹模様ができません。いろいろ調べていると、どうもこれはcraquelin(クラクラン)を使用する様でした（クリスピーシューを作るときに使用するドウですからこれは有名ですね（一安心））。そもそもこれが日本のメロンパンのオリジンの様ですからこれを刻んで上から振りかければあの様な美しい凸凹模様となるのも納得がいきます。あとケーキシロップにorange blossom waterというのをほとんどのレシピで使っているのがわかりましたがこんなものは見たことも聞いたこともありませんので、国産のカクテルベースTUMUGIとレモンゼスト、レモンエッセンス混ぜてlemon syrupをこしらえてコンバートしてみました。
Basic Brioche Dough Ingredients : Keep it in a fridge overnight.
For Craquelin
Amount
Butter(salted)
20
Powdered Superfine Sugar
15
Cake Flour
10
Bread Flour
10
Basic Craquelin Dough : Mix the same volume of butter, sugar and flour.
For Lemon Syrup
Amount
Water
120 gram
Superfine Sugar
45 gram
Lemon Essence
8 drops
Lemon Zest
1 ea.
Vanilla Oil
6 drops
TUMUGI
8 gram
Original Lemon Syrup : The Japanese cocktail base “TUMUGI” is converted.
For Tropezienne Custard
Amount
Whole Milk
265 gram
Lemon Syrup
15 gram
Superfine Sugar
60 gram
Egg Yolk
4 ea. (80 gram)
Cornstarch
20 gram
Cream Cheese
200 gram
Vanilla Oil
a few drops
Powdered gelatin
5 gram
Water (cold)
25 gram
Tropezienne Custard: Original recipe requires Mascarpone. Unfortunately, I coudn’t get it. So I applied a typical cream cheese instead of Mascarpone. For stabilizing the pastry cream, add 2 to 3 percent (W/W) gelatin with 5-fold volume of cold water.
Preparing for Brioche : ① Pour 100 gram whole milk in a middle bowl (heat-durable). Dump 70 gram salted butter and 20 gram fat spread into it. Place it on the saucepan with a simmering water over medium heat. Mix it well until the butter is completely melted.② Sieve all dry ingredients (150 gram bread flour, 150 gram cake flour, 6 gram active dry yeast, 1.5 gram salt and 45 gram powdered superfine sugar in a metal bowl . Stir evenly with a fork. ③ Throw 2 whole eggs (at room temperature) into the milk-butter mixture in the middle bowl, one by one, whisking continuously with a balloon whipper. ④ Pour the egg-milk-butter mixture into the flour mixture with folding it gently by a wooden spoon until it gets to be a wet dough. ⑤ Rinse inside of a large bowl with vegetable oil. ⑥ Transfer the dough into the large bowl. Cover tightly with a plastic wrap and lay a towel over the top. ⑦ Leave the rise at room temperature for 1 to 2 hours to confirm bubbling up. ⑧ Once doubled in the size, place the dough with a towel over the top into a fridge overnight (for about 12 hours).
Making craquelin: ① Place 20 gram butter, 10 gram cake flour, 10 gram bread flour and 15 gram powdered superfine sugar in a metal bowl. Press to combine it with a pastry blender. ② Once the dough gets in together, transfer the dough on a floured surface of plastic wrap. Get the dough into round shape with plastic wrap.③ Place the dough on parchment paper with floured surface. Fold the dough with the parchment paper, then roll the dough out into square shape with a rolling pin. ④ Keep it in a freezer until use. Preparing Lemon Syrup: ① Place 45 gram superfine sugar and 1 lemon zest with 120 gram water in a saucepan over medium-high heat. Simmer it to a boil. ② Add a few drops of lemon essence and of vanilla oil, 8 gram TUGUMI over low heat and stir. ③ Remove from heat and transfer the syrup into cups through a mesh strainer to retrieve the lemon zest.
Preparing for Tropezienne Custard: Beforehand, dissolve 5 gram powdered gelatin into 5-fold volume (25 gram) of cold water and bloom it. Chill it in a fridge until use. ① Place 60 gram superfine sugar, 20 gram cornstarch and 4 egg yolks in a middle bowl. Whisk well until it gets creamy and well incorporated. ② Pour 265 gram whole milk into a saucepan, and bring it to a boil over medium heat. ③ Remove from heat. Pour slowly the half volume of the hot milk into the egg yolk mixture with continuously stirring to temper it. ④ Get it back into the saucepan. Again expose to the medium-low heat, and whisk continuously until the cream gets thick. ⑤ Then remove from heat and whisk vigorously for about 2 minutes until the custard has got to the favorite consistency. ⑥ Dump 200 gram cream cheese into the custard over medium-low heat and whisk well until it has been completely dissolved . ⑦ Transfer the custard back into the middle bowl and pour 15 gram lemon syrup and a few drops of vanilla oil to mix well. ⑧ Resolve the gelatin over medium heat and pour it into the custard to mix well. ⑨ Plastic-wrap the surface of the custard and leave it at room temperature.
Baking Brioche Cake : ① Take the dough out from the fridge. Dust flour adequately and roll it out in φ 18 cm round shape of about the 2 cm width. ② Line parchment paper on bottom and side of a Φ18 cm spring-form cake pan. Place the round dough on its bottom. Tightly plastic-wrap on top and cover it with a towel. Leave it at room temperature for about 30 to 40 minutes until the dough has risen up to double volume. ③ Give egg-wash 2 times on the surface. Preheat the oven up to 180C. ④ Take the craquelin from the freezer to cut into about 1 cm square shape. Sprinkle it over the egg-washed surface. ⑤ Oven-bake at 180C for around 50 minutes. Stay cautious not to over-bake. It’s somewhat hard to get an adequate baking in the middle. Observing the superficial baking, pierce the cake with a stick to confirm that it has well done. ⑥ Let it cool at room temperature and unmolded early as possible.
Assembling : ① Pour 150 gram cold heavy cream with 20 gram powdered superfine sugar into a metal bowl. Electric-whisk until the stiff peak form to make Creme Chantilly. Transfer the custard into a pastry bag.② Mix and fold the Toropezienne custard and the Creme Chantilly with a spatula evenly. ③ Cut the brioche cake horizontally into the even 3 layers with a cake slicer. ④ Brush the bottom layer of the cake with the lemon syrup, then pipe the custard in the shape of a 2cm round on the surface many times until no space. Place the second layer brushed and repeat the same procedure. ⑤ Place the top layer and dust powder sugar adequately.
Typically used recipe for pate a sucree.:The ratio of cake flour to bread flour can be exchanged as exactly what you want in the final version. However it had better not to decrease the protein percentage lower than 6%.
For Italian Meringue
Amount for φ 18 cm tart
Egg White (L)
3 (120 gram)
Cream of tartar
3 gram
Superfine Sugar
120 gram
Water
60 gram
Vanilla Oil
a few drops
Italian Meringue: For Italian meringue, use 50 gram granulated sugar per 1 egg white ( typically). When using powdered superfine sugar instead of granulated sugar, adjust the volume of 50 gram to the decreased down to about 40 gram.
Lemon Curd
Amount for φ 18 cm tart
Fresh Lemon Curd
200 ～230 gram
Lemon curd: How to ; is described in the section ” Lemon Curdを作る”. Please have a look there.
Making dough of pate a scuree: ① Place 30 gram powdered superfine sugar, 15 gram almond flour, 40 gram butter (cubed) and 20 gram margarine in a middle bowl and press to combine roughly with a pastry blender. ② Sieve 45 gram plain flour and 40 gram bread flour over it. Press to combine until the butter gets into the size of rice. ③ Pour 1/2 volume of 1 beaten egg and mix gently with a wooden spoon until the dough settles into shape. ④ On a floured surface of plastic-wrap, place the dough to fold it into the square shape. Roll the dough to flatten. Chill it in a freezer for about 15 minutes.⑤ On a floured surface, roll the dough into the 3 to 5 mm thick which should be larger than a tart pan.⑥ Loosely roll the dough around the rolling pin. Place the dough over the tart pan to be unrolled. Dust roughly to push the dough into the corner to remove any gaps. Using a floured spoon, lightly press the dough from the center to margin and flatten it evenly. Cover the rim of the pan. ⑦ Move the rolling pin to and fro along the top of the pan to trim the edges. ⑧ Confirm the dough is tightly attached to the pan with no crack.
⑨ Prick the dough all over with a fork for the air to go through the dough while baking. Chill it in a freezer for about 15 minutes. Meanwhile preheat the oven up to 170C. ⑩ Take the dough out from the freezer. Cover the top with aluminum foil and place the bottom-plate of the cake pan. Put the ramekin as weight on the plate instead of a tart-stone. ⑪ Oven-bake at 170C for 15 minutes, then remove the all of the weight and aluminum foil. Oven-bake for 5 minutes furthermore. ⑫ Let it cool at room temperature.
Preparing Italian Meringue: ① Place 3 egg whites and 3 gram cream of tartar in a metal bowl and electric-whisk at low speed until the soft peak form. Meanwhile start simmering a syrup. Pour 60 gram water into the saucepan with 120 gram superfine sugar. Simmer it with no stirring and bring it to a boil over medium-high heat.② Staying cautious to the syrup temperature, increase the whisking speed up to high to whip up to the firm peak form. Just when the temperature of the syrup has risen to 121C, gradually pour the hot syrup into the meringue along the immediate side of the whisking puddle with electric-whisking continuously. Be careful not to get burnt.③ Whisk gently with a balloon whipper to even the meringue.
Assembling and Burner-baking: ① Place about 220 gram lemon curd into the tart crust and flatten the surface. ② Transfer the meringue into the pastry bag to squeeze it over the lemon curd as you like. ③ Using a torch burner, form a proper scorch on the surface.
Pate Scuree : Now butter is hardly available. Substitute 1/3 volume of butter with margarine. The dough will gets softened than usual. Chill it in a freezer until it gets firm and quickly proceed the following steps.
For Lemon Curd Meringue
Amount for 1 tart crust
Egg Whites (L)
4 ea. (166 gram)
White Wine Vinegar
3 gram
Powdered Superfine Sugar
30 gram
Vanilla oil
a few drops
Lemon Curd (Prepared)
200 gram
Lemon Curd Meringue: Combine the same volume of the stiff peak meringue and the lemon curd.
Making dough of pate a scuree: ① Place 30 gram powdered superfine sugar, 15 gram almond flour, 40 gram butter (cubed) and 20 gram margarine in a middle bowl and press to combine roughly. ② Sieve 45 gram plain flour and 40 gram bread flour over it. Press to combine until the butter gets into the size of rice. ③ Pour 1/2 volume of 1 beaten egg and mix gently with a wooden spoon until the dough settles into shape. ④ On a floured surface of plastic-wrap, place the dough to fold it into the square shape. Roll the dough to flatten. Chill it in a freezer for about 15 minutes.⑤ On a floured surface, roll the dough into the 3 to 5 mm thick which should be larger than a tart pan.
Oven-baking of the dough: ⑥ Loosely roll the dough around the rolling pin. Place the dough over the tart pan to be unrolled. Dust roughly to push the dough into the corner to remove any gaps. Using a floured spoon, lightly press the dough from the center to margin and flatten it evenly. Cover the rim of the pan. ⑦ Move the rolling pin to and fro along the top of the pan to trim the edges. ⑧ Confirm the dough is tightly attached to the pan with no crack. ⑨ Prick the dough all over with a fork for the air to go through the dough while baking. Chill it in a freezer for about 15 minutes. Meanwhile preheat the oven up to 170C. ⑩ Take the dough out from the freezer. Cover the top with aluminum foil and place the bottom-plate of the cake pan. Put the ramekin as weight on the plate instead of a tart-stone. ⑪ Oven-bake at 170C for 15 minutes, then remove the all of the weight and aluminum foil. Oven-bake for 5 minutes furthermore. ⑫ Let it cool at room temperature.
Making Lemon Meringue: ① According to the separation forming method, place 4 egg whites and 3 gram white wine vinegar in a metal bowl. Electric-whisk at low speed until the soft peak form. It usually takes about 2 minutes. ② Add 30 gram powdered sugar and continue whisking at high speed until the stiff peak form. Then drop vanilla oil at a few drips. Even the meringue with whisking at low speed. ③ Dump 1/3 volume of the meringue in the prepared lemon curd to fold it well. ④Get the mixture back to the meringue in the metal bowl, fold it gently until well incorporated. ⑤ Pour it into the tart crust and flatten it. ⑥ oven-bake at 170C for about 20 minutes until the surface gets golden brown. ⑦ Let it cool at room temperature and keep it in a fridge until served.
How to cook : Beforehand, prepare 1 lemon zest and 160 gram fresh lemon juice with no antiseptic agent. It takes about 3 fresh lemon of the medium size. All procedures as bellow mentioned, get through the double boiler method. ① Place 2 whole eggs and 2 egg yolks, 150 gram powdered superfine sugar in a large heat-durable bowl. Whisk gently over simmering water in a saucepan (Bain-marie) with a balloon whipper until sugar is completely dissolved. ② Pour 160 gram fresh lemon juice and 1 lemon zest and mix well. ③ Add 15 gram cornstarch and whisk until well incorporated. ④ Cook the egg mixture with stirring constantly. Simmer the mixture up over 70C. It usually takes about 10 to 15 minutes. The mixture will get thick around that temperature.
When is the time of removing from heat?: ⑤ When a line drawn with the finger has got clear on the surface of the spatula, it’s just the time to remove from heat. ⑥ After removing from heat, dump 30 gram butter (cubed) to make it completely dissolved with stirring by the spatula. ⑥Transfer the lemon curd through the mesh strainer into a sterilized cup and keep it cool in a fridge.
Preparing for Basque Custard: Beforehand, dissolve 15 gram powdered gelatin into 5 fold volume (75 gram) of cold water and bloom it. Chill it in a fridge until use. ① Place 48 gram cane sugar, 8 gram cornstarch, 16 gram matcha-milk powder and 4 egg yolks in a middle bowl. Whisk well until it gets creamy and well incorporated. ② Pour 240 gram whole milk into a saucepan, and bring it to a boil over medium heat. ③ Remove from heat. Pour slowly the half volume of the hot milk into the egg yolk mixture with continuously stirring to temper it. ④ Get it back into the saucepan. Again expose to the medium-low heat, and whisk continuously until the cream gets thick. ⑤ Then remove from heat and whisk vigorously for about 2 minutes until the custard has got to the favored consistency. ⑥ Pour 60 gram heavy cream into the custard over medium-low heat and whisk well. ⑦ Transfer the custard back into the middle bowl and pour 10 gram brandy and a few drops of vanilla oil to mix well. ⑧ Resolve the gelatin over medium heat and pour it into the custard to mix well. ⑨ Plastic-wrap the surface of the custard and chill it in a fridge. Don’t remember to bring it out before the custard gets too firm. Release the excess heat, leave it at room temperature.
<2>バスクドウの作製法（練りこみパイ生地）
まず、ケーキパンの底面と側面にクッキングシートを貼り付けます。オーブンを180℃に予熱しておきます。 ① 1cmキューブに切断した140グラムのバター、60グラムのマーガリン、105グラムのアーモンドフラワー、130グラムのきび糖を大型ボウルに入れます。 ②ペーストリーブレンダーを用いてバターの粒が米粒くらいになるまでガシガシと切るように混ぜていきます。 ③220グラムの小麦粉（強力粉：薄力粉＝1:1)を篩い、混ぜます。この段階から木べらで混ぜるのがもっともシンプルです（こっから電動ミキサーで一気に最後まで行こうと考えましたがやはり最後に木べらが必要です）。 ④最後に全卵2個を投入し、若干クリーム状になるまで混ぜます。 ⑤絞り袋に移し、1cm厚の円を中心から外側に向かって最下層の生地を敷きます。
Making Basque Dough: Line parchment paper on the bottom and side of a φ 18cm springform cake pan. Preheat the oven up to 180C. ① Place 140 gram diced butter and 60 gram margarine into a large bowl. Sieve 105gram almond flour and 130 gram cane sugar over it. ② Mix well with a pastry blender and it gets chunky. ③ Shift 110 gram bread flour and 110 gam cake flour and mix well and electric-whisk. ④ Add 2 whole eggs and electric-whisk until it gets creamy and well incorporated. ⑤ Transfer the dough into a pastry bag and pipe a circle from center to margin on the bottom of the cake pan with 1cm width.
Preparing for oven-bake: ①Whisk the basque custard and transfer into a pastry bag. If the custard is too hard, warm it over the double boiler. Don’t over-warm. ② Pipe 1 line of a circle of the Basque dough around the margin on the bottom layer. Then pipe a circle inside the circle from center to margin of the Basque custard. ③Pipe a consecutive circle of the Basque dough as the third layer. ④ Lightly press the dough on top and flatten it with a pallet knife. ⑤ Chill it in a fridge until the surface gets firm. Brush the surface with beaten egg and draw lines with a fork. ⑥ Oven-bake at 180C for 60 minutes. Cover the surface with aluminum foil if the surface gets too dark. ⑦Remove from the oven, chill it at room temperature. Chill it in a fridge with unmolded.
