honey red bean pie - cre´me diplomate

preparation*
.prepare the chilled pie pastry at room temperature
.preheat the oven to 200 °c

ingredients*
1. red bean 400g . sugar 100g . honey 100g . unsalted butter 80g .
2. pie pastry 1/2 (375g) .
3. egg yolk 3 . sugar 60g . cake flour , sift 15g . corn starch , sift 10g . whole fat milk 300cc . unsalted butter 10g . vanilla essence 1/2 .
4. whipping cream (u.h.t) 150g .

method*
1. wash the red beans and drained , soak the red bean in clean water for 4 to 6 hours until the red beans swell ; drained well
and transfer them to a medium saucepan, add enough water to cover over the red beans , cook over medium heat until it brings to a boil .
2. drain off the boilling water , add enough clean water to cover over the red beans again, cook over high heat until it brings to a boil ,
and turns the heat lower to simmer the red beans until soft and the liquid almost evaporated .
3. add sugar and honey , keep cooking until caramelized . be aware the high heat will burns the bottom of red beans . add the butter and remove
from the heat . stir well by a wooden spoon . refrigerate after the honey red beans paste cools down .
4. transfer the pie pastry onto a lightly floured work surface , roll out the pastry into a disk ; pierce the disk by the tine of a fork
and place into a pie pan .
5. press the pastry pieces into the pan by fnger , make sure the pastry attached tightly , trim of the extra pastry by the pin
. push up 0.3-cm at the edge of the pie pan , cover a foil paper and place the baking stones or beans on it .
6. transfer the pie in the refrigerator and take at least 20 minutes of rest , after that , bake until the pie is set , 15 to 20 minutes .
7. remove the pie from the pan and fill with the honey red beans paste . shape the paste into a hill . fill the cre´me diploma into
a baking bag , pipe the cream on the red bean paste .
8. this red bean pie can be served warm or cold . it can be kept in the refrigerator for 3 days .

cre´me diplomate*
1. to make the cre´me diploma , in a large bowl , combine the egg yolks and sugar , whisk by a balloon mixer until it turns pale and fluffy .
2. sprinkle the sifted flour and corn starch over the egg yolk mixture and whisk until well blended .
3. in a small sauce pan , cook the milk until it brings to a boil , pour the hot milk into the mixture . stir until blended . heat the mixture
over low heat . bring to a boil .
4. turn off the heat only after the mixture boiling actually ; add butter and vanilla essence , and folds until incorporated .
5. combine the cre´me patisserie and whipping cream gently , this cre´me diploma can be kept in the refrigerator up to 2 days .