👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   💡 プロのコツ: Ensure oven is fully preheated for best puff pastry results.
2. 2

   Unroll one sheet of puff pastry and place it on the prepared baking sheet. Prick the surface all over with a fork. Bake for 15-20 minutes, or until golden brown and puffed. Let cool completely.

3. 3

   In a large saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth.

   💡 プロのコツ: Whisking cornstarch and sugar with the cold milk first prevents lumps.
4. 4

   Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This will take about 10-15 minutes. Remove from heat, stir in vanilla extract and butter until smooth.

   💡 プロのコツ: Continuous stirring is key to prevent scorching and ensure even thickening.
5. 5

   Pour the custard into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let cool to room temperature, then chill in the refrigerator for at least 1 hour.

6. 6

   Once the custard is chilled and the pastry base is cool, spread the custard evenly over the baked pastry. Arrange the cherries on top of the custard.

   💡 プロのコツ: If using frozen cherries, ensure they are well-drained.
7. 7

   Unroll the second sheet of puff pastry and place it over the cherries and custard. Trim any excess pastry. You can score a decorative pattern on top if desired. Bake for another 20-25 minutes, or until the top pastry is golden brown and cooked through.

8. 8

   Let the pie cool completely before dusting with powdered sugar and slicing. Serve chilled.

   💡 プロのコツ: Allowing the pie to cool fully helps the custard set properly.