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Recipe book now on sale📚! https://amzn.to/3Avu0fG ▼ SNS Instagram: https://www.instagram.com/cxgx_cooking/ Twitter: https://twitter.com/cxgx_cooking TikTok: https://www.tiktok.com/@cgcooking Rakuten ROOM : https://room.rakuten.co.jp/room_01457b06b6/items oooooooooooooooooooooooooooooooooooooooooooooooooooooooooo 🧈Ingredients (for one 18cm dia. cake) [ White ganache Monte ]. 40 g white chocolate (Warm) whipping cream (35%) 80g 10 g syrup (or not) 80g (cold) whipping cream (35%) If you whip the cream immediately after making it, it tends to become blobbly, so I recommend chilling it overnight! 　Even if you want to use it right away, refrigerate it for 3 hours after chilling before whisking! [Custard ] 2 egg yolks 2 egg yolks 30 g granulated sugar 15 g flour 1/4 vanilla bean 200 g milk 10 g unsalted butter 100 g fresh cream (35%) (for diplomat) [Choux pastry dough] 50 g milk 50 g water 3 g granulated sugar 1g salt 45 g unsalted butter 60g flour 120 g whole eggs Eggs to be coated (for pie crust choux only) Round mouth No. 8 for the top of the pie → 5mm inside of the pie with the thickness of the mouthpiece. 　Petit choux → 2.5cm in diameter [Cookie dough] 40g unsalted butter 40g granulated sugar 40g flour 2 mm thick and 2.5 cm in diameter 　(If you don't have a round out, you can cut it into squares.) [Pie dough] 1~2 frozen pie sheets About 2mm thick ・ Cut into 18cm dia. 　If you use only one frozen pie sheet as shown in the video, it will be too thin to stretch to 18cm, so 2 sheets is recommended! 　 [Baking (pie + puff) Preheating 190°C Bake at 180℃ for 40 minutes (until the back of the pie is nicely browned) After about 25 minutes, you can either flatten the floating pie in the center by holding it down, or you can add another layer of puff pastry in the center. 　or by squeezing another round of puff pastry dough in the center, the pie will not float. [Baking (cookie puff) Preheating 190°C Baking (1) 190℃ for 10 minutes Baking (2) 170℃ for 20~25 minutes (Bake until golden brown) Do not open the door until 20 minutes have elapsed! 　If the temperature drops too quickly before the surface is baked through, the puffs will shrivel up.