Chocolate French Silk Pie Recipe Baker Bettie

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Cut dough into twelve inch circles. Place 1 tablespoon filling in the center of each circle of dough. Brush the edge of the dough with water. Fold the dough over the filling; press the edges together with tines of a fork to seal. In a skillet heat 1 inch cooking oil to 375 . Fry the pastries for about 2 minutes, or until golden.

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Step 1. Preheat the oven to 400 degrees F / 200 degrees C. Grease a 9-inch pie dish with butter. Heat a saucepan with water. Cut and dark chocolate in pieces and butter in pieces and add to a heatproof bowl. Step 2. Place the bowl on top of the pan and allow the butter and chocolate to melt. Stir until smooth.

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Method: Add the unsweetened chocolate to milk in a double boiler and heat. When the chocolate is melted, beat with an egg beater until blended. Sift sugar, cornstarch, and salt together, and add to the chocolate mixture, then cook mixture until thickened, stirring constantly. Cook an additional 5 minutes, stirring occasionally.

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Make and bake the graham cracker crust first, cooling completely. This may be done up to a day ahead. Preheat the oven to 325° F (165° C). In the bowl of a food processo r, toss in graham crackers (broken by hand) and pulse until fine crumbs. Toss in the toffee bits, sugar, and salt and pulse until combined.

Chocolate French Silk Pie Recipe Baker Bettie

Preheat oven to 400º F (200 C). In a large mixing bowl, whisk together the flour and salt. Add the shortening or butter to the bowl and cut it in with a pastry cutter until the consistency of coarse meal. Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.

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Set aside and let cool for about 10 minutes or until cool to the touch but still melted. In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy. Add in the cooled, melted chocolate and vanilla extract and mix until combined.

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Step 1: Prepare the Pie Dough. Firstly, combine the flour and salt in a large mixing bowl. Incorporate the chilled, cubed butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water and mix until the dough comes together. Divide the dough in half, shape each half into a disc, wrap in plastic, and refrigerate for at.

Creamy Chocolate French Silk Pie Recipe

Step 1: Set up a small pot of simmering water and add the eggs and sugar to the heat proof bowl. Step 2: Whisk them over the simmer pot. Step 3: The eggs slowly cook, as the sugar melts and the pâte à bombe goes from being a thin dark yellow mixture to a thickened, fluffy light yellow foam.

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Brush the egg around the edge of the dough circle. Fold the dough over, press to seal and crimp with the tines of a fork. Repeat with remaining dough and chocolate balls. Refrigerate and chill until firm, at least 15 minutes. Meanwhile, make the toffee sauce: In a large saucepan, combine the cream, brown sugar and butter.

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In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste. Pour oil to a depth of 1/4 inch in a large skillet and place over medium-high heat to preheat while you assemble pies. On a floured surface, roll or pat each dough ball into a 6-inch circle.

French Silk Chocolate Pie

Ingredients. French Silk Pie. 2/3 cups granulated sugar; 2 eggs, large; 2oz unsweetened chocolate, melted; 2 teaspoons vanilla extract; 2 tablespoons cocoa powder, unsweetened

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Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving.

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Place a heaping tablespoon of the chocolate mixture onto one side of the circle. Wet the edges of the dough with water and quickly fold over and press the edges with a fork sealing the dough. Preheat 1/4 inch oil. (medium-high heat) and fry pies for about 3 minutes on each side until golden brown. Drain on paper towels.

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Once melted, remove from the heat and let cool. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160 °F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth.

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While the chocolate-egg mixture is cooling, beat 1 cup of butter until light and fluffy. Add cooled chocolate egg mixture and mix to combine. Beat 1 ½ cup heavy whipping cream and vanilla until stiff peaks form adding ½ cup of powdered sugar and 3 tablespoons cocoa powder slowly during mixing. Fold whipped cream into chocolate, egg and butter.

Chocolate French Silk Pie Recipe Baker Bettie

Chef Stephanie Izard and pastry chef Faith Taheny must have had equally influential experiences, because they're homaging the iconic pairing with a chocolate french fry pie ($32) at their new West.