Rough Puff : All ingredients should be chilled in a fridge before use. When increasing softness, combine bread flour to make blended flour ( ie, plain flour ( ratio cake flour to bread flour equal to 1 : 1)) and add water. For instance, blending ratio is as follows: 150gram plain flour (75 gram cake flour and 75 gram bread flour), 150 gram salted butter, 70 gram water.
Creme d’amandes
Amount for 5 Mille-Feuille
Beaten Egg
25 gram (1/2 ea.)
Powdered Sugar
25 gram
Almond Flour
25 gram
Salted Butter
25 gram
Creme d’amandes : Combine each component with the same volume.
Fig Cream
Amount for 5 Mille-Feuille
Heavy Cream (cold)
100 gram
Superfine Sugar
10 gram
Fig Puree
50 gram
Fig Cream : Fig puree is previously made. Mix creme shantily and fig puree well.
Making rough puff : All ingredients, especially butter, should be chilled in a fridge before use. Preheat the oven up to 180C. ①Stir 50 gram water and 4 gram superfine sugar in a small bowl. Chill it cold in a fridge.② Sieve 210 gram cake flour in a large bowl and dump 150 gram cubed salted butter. Press to combine them with a pastry blender until the butter gets in the size of a grain of rice. ④ Pour 50 gram cold sugar water gradually into the flour-butter mixture. Gently mix with a wooden spoon to make a chunky mass. Spread the dough on a roughly floured plastic-wrap to wrap it up in a square shape. Roll the dough with a rolling pin to flatten in a square shape. Freese it for about 8 minutes. ⑤ On a lightly floured wrap surface, roll the dough until 3 times the length, to a rectangle. Fold the top third down to the center, the the bottom third up and over that. While the above mentioned sequence counts 1 set, repeat 5 sets that yields total 3×5 layers in the dough. Final version of the dough should have φ5 mm width with pressed to flatten. If the dough gets sticky during the procedure, freeze it in a fridge for 8 to 10 minute and continue. Trim the dough with a knife into a rectangle. ⑦ On the lightly floured surface of the pie, do “piquer” with a fork. ⑧ Cut into the adequate size, place it on a parchment-papered plate with appropriately powder sugar sieved. Then, dust powder sugar on the surface. ⑨ Oven-bake at 180C for about 25 minutes.
How to oven-bake an English pie : ① Before start baking, do “piquer” on a surface of the dough to release vaporized water , the pressure of that puffs up the each layer in isothermal expansion.”Piquer” removes the excess pressure. ② Sift powder sugar on a parchment paper to prevent the dough getting scorched and stuck to the bottom. ③ To make the surface flatten, place a metallic tray as a weight. ④ Oven-bake at 180C for 20-25 minutes until the surface gets golden brown. Usually, it starts to rise up in about ten minutes. ⑤ When it comes to an apple pie, cover the surface with almond cream and set sliced apples. By adding further construction , it willl become like a baker’s apple pie.
Creme d’amandes: ① Prepare 25 gram beaten egg, 25 gram salted butter, 25 gram almond flour and 25 gram powdered sugar in a small bowl. ② Whisk it with a small flower whipper until it gets creamy. ③ Keep it in a fridge until use.
Assembling : ① Electric-whisk 100 gram cold heavy cream and 10 gram superfine sugar until stiff peak form. Creme Chantilly has done. ② Add 50 gram fig puree (previously made) and electric-whisk evenly. Transfer the fig cream into a pastry bag. ③ Place the faltten pie and pipe the cream over it. ④ Set the another flatten pie on the cream and pipe the fig cream as above mentioned. ⑤ Set the pie-plate decorated with the sliced apples and almond cream over the top.
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.
