(no subject)
Aug. 14th, 2023 07:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Cream Pie.
Like the recipe 10-year-old me thought I was clever for making from a box - but much higher quality.
"Crust: your favorite pre-baked pie shell." (I baked a house-made crust using butter and lard)
Filling:
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups whole milk
8 oz 70% chocolate, cut into chunks
4 Tbsp unsalted butter, cut into chunks
1 tsp vanilla
Whipped cream for topping (I used creme fraiche)
Whisk together sugar, cornstarch, salt, and egg yolks in a 3-quart saucepan until combined well. Then add milk in a stream, whisking. Bring to a boil over moderate heat, while constantly whisking. Reduce heat and simmer, whisking, for 1 minute (filling will be thick).Force filling through a fine-mesh sieve into a bowl, and then whisk in chocolate, butter, and vanilla. Cover the surface of the filling with plastic wrap, touching the surface so the pudding won't develop a skin, and cool completely, about 2 hours.
Spoon pudding into pastry shell. Top with whipped cream and garnish with a sprinkle of chocolate. Refrigerate until serving.
What worked: It was what I expected from a chocolate cream pie. The pudding was quite good, dark-chocolatey and silky. The wife decorated the top with cream and sieved chocolate, so it looked much nicer than if I had done it. I did not bother to sieve the milk mixture to remove any egg scramble - I had actually done a good job whisking so there wasn't any, but my motivation was really not being arsed to do it. Surprisingly, it held up and did not schlorp out into a mess even when the first piece was cut and removed from the pie plate.
What didn't: The crust was not as pretty as I did not try to crimp and it wasn't quite even. It did sog up a bit due to the pudding; the wife suggested that coating the bottom in a thin layer of chocolate ganache might solve that issue.
Will I make it again? Maybe. It's similar to the Chocolate Icebox Pie I made once. Out of curiosity, I compared the filling to the basic Chocolate Cornstarch Pudding recipe I have made several times. This is more work (and makes six servings of pudding rather than four) but is significantly better - as one might expect with the richness of added egg yolk and using 8 oz good dark chocolate rather than 3 Tbsp cocoa powder. I might just replace the pudding recipe in my box with the filling from this one...
Like the recipe 10-year-old me thought I was clever for making from a box - but much higher quality.
"Crust: your favorite pre-baked pie shell." (I baked a house-made crust using butter and lard)
Filling:
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups whole milk
8 oz 70% chocolate, cut into chunks
4 Tbsp unsalted butter, cut into chunks
1 tsp vanilla
Whipped cream for topping (I used creme fraiche)
Whisk together sugar, cornstarch, salt, and egg yolks in a 3-quart saucepan until combined well. Then add milk in a stream, whisking. Bring to a boil over moderate heat, while constantly whisking. Reduce heat and simmer, whisking, for 1 minute (filling will be thick).
Spoon pudding into pastry shell. Top with whipped cream and garnish with a sprinkle of chocolate. Refrigerate until serving.
What worked: It was what I expected from a chocolate cream pie. The pudding was quite good, dark-chocolatey and silky. The wife decorated the top with cream and sieved chocolate, so it looked much nicer than if I had done it. I did not bother to sieve the milk mixture to remove any egg scramble - I had actually done a good job whisking so there wasn't any, but my motivation was really not being arsed to do it. Surprisingly, it held up and did not schlorp out into a mess even when the first piece was cut and removed from the pie plate.
What didn't: The crust was not as pretty as I did not try to crimp and it wasn't quite even. It did sog up a bit due to the pudding; the wife suggested that coating the bottom in a thin layer of chocolate ganache might solve that issue.
Will I make it again? Maybe. It's similar to the Chocolate Icebox Pie I made once. Out of curiosity, I compared the filling to the basic Chocolate Cornstarch Pudding recipe I have made several times. This is more work (and makes six servings of pudding rather than four) but is significantly better - as one might expect with the richness of added egg yolk and using 8 oz good dark chocolate rather than 3 Tbsp cocoa powder. I might just replace the pudding recipe in my box with the filling from this one...
