LEMON CUSTARD PASTRY

RECIPE BY ROCKY YONEYAMA FROM OKAYAMA KOBO BAKERY & CAFE

Number of Servings

PASTRY DOUGH Ingredients

  • 3 cups pastry flour
  • 5.5 tbsp. sugar
  • 0.5 tsp. salt
  • 2 tsp. skim milk
  • 4.50 tbsp. yeast
  • 1 large egg (add 1 additional as needed)
  • 0.5 cups water
  • 5 tbsp. unsalted butter

CUSTARD CREAM Ingredients

  • 4.5 tbsp. milk
  • 0.25 tsp. vanilla bean
  • 4 tsp. sugar
  • 1 egg
  • 1 tsp. pastry flour
  • 1 tsp. cornstarch
  • 0.25 tsp. butter
  • 1 splash brandy
  • 0.5 tbsp. Sunkist lemon juice
  • 0.5 tbsp. Sunkist lemon zest

CREAM CHEESE TOPPING Ingredients

  • 1 tbsp. cream cheese
  • 2.5 tbsp. butter
  • 6 tbsp. powdered sugar
  • 1 pinch of salt
  • 0.5 tbsp. freshly squeezed Sunkist lemon juice
  • Fresh mint for garnish
  • Dried lemon wedges for garnish

PASTRY DOUGH

Directions
  1. Attach the dough hook to an electric stand mixer.
  2. In the mixing bowl, add sugar, salt and skim milk in the mixing bowl. Mix at low speed (setting 1 on mixer) for 10 seconds.
  3. Add in yeast. Mix for 10 seconds.
  4. Add in egg and water (about 50 °F). Mix for three minutes, then scrape down sides of the bowl. Increase the speed setting to 2 and mix for two minutes.
  5. Add unsalted butter to the dough. Reduce the speed setting back down to 1 and mix for three minutes. Scrape down sides of the bowl. Increase the speed back to setting 2 and mix for four minutes more.
  6. Scrape down sides of the bowl once more. Increase the mixing speed to setting 3 and mix for three minutes.
  7. Move dough to covered container and let rest for 30 minutes at room temperature.
  8. After 30 minutes, stretch the dough to a small tray, about 10x7 inches.
  9. Let dough rest for 1 hour in the fridge.

CUSTARD CREAM

Directions
  1. Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat.
  2. In a bowl, whip together the sugar and egg with a whisk.
  3. Add the flour and cornstarch into the bowl with sugar and egg. Mix well.
  4. Add mixture to the pot with simmering milk and vanilla. Mix with a whisk over medium heat until thick and creamy, about two to three minutes. (The longer you cook this cream, the thicker it will become, so you can adjust the texture to suit your taste.)
  5. Remove the pot from the heat, add the butter and brandy and mix well.
  6. Add the lemon juice and lemon zest. After cooling down, transfer the cream to a clean container. Let cool further, and cover with plastic wrap.
  7. Once the cream has cooled, assemble the pastry. Begin by rolling dough out on a floured surface, creating a 15x9 inch rectangle.
  8. Spread the custard cream filling on to the dough, leaving about a quarter inch at the top open to allow room for pinching.
  9. Beginning at the long side, roll the dough and cream into a log, making sure the edges line up. Pinch at the top to seal.
  10. Slice the log evenly and place slices into baking cups, flat side down. Bake at 375 °F for 10 to 12 minutes.

CREAM CHEESE TOPPING

Directions
  1. Mix lemon juice, cream cheese, butter, powdered sugar and salt in a large bowl.
  2. Once the baked custard pastries have cooled, top with the cream cheese topping.
  3. Garnish with the dried lemon wedge and mint leaf.