Made From French Silk Pie #christmas #french

Made in French Silk Pie made really from zero! The shell peeled off the pie is filled with a filling of an endurable chocolate cream and topped with homemade whipped cream!


The best part? This is even tastier than the famous version of Village Inn {or Baker's Square for my friends living in the Midwest}!

INGREDIENTS:
CRUST:

  • 1 ¼ cup of flour
  • T tsp salt
  • 1 tablespoon of sugar
  • ½ cup of butter, cool
  • 3-4 tablespoons of ice water

CHOCOLATE FILLING:

  • ½ cup of white sugar
  • ½ cup of butter
  • 2 oz unsweetened or semi-sweet chocolate, melted
  • 1 tsp vanilla
  • A pinch of salt
  • 2 eggs
  • ½ cup of whipping cream, shake

WHIPPED TOPPING:

  • 1 cup of whipping cream
  • 3 tablespoons of powdered sugar
  • 1 tsp vanilla extract

DIRECTION:
MAKE CROPS:

  1. Very spread 9 "round plate of pies, set aside.
  2. Place flour, salt, and sugar in a food processor equipped with a "S" knife and pulses to combine.
  3. Add butter and cold water and process until the mixture resembles a rough meal, starts to stay together, and holds together when pinching.
  4. Remove the mixture from the processor (it will loose) and form into a ball.
  5. Wrap it in plastic wrap and chill for at least 30 minutes and up to one day (stay overnight).
  6. After the mixture has cooled, preheat the oven to 450 degrees F.
  7. Flatten the dough on a surface cloth or cake that is either powdered and shapes onto your prepared cake plate.
  8. Pierce the dough with a fork or add a load pie on the crust.
  9. Bake for 10-12 minutes or until only brown starts. If there are bubble shapes, gently deflate them by stabbing with a fork or sharp knife.
  10. Set aside until cool. (You can adjust the crust in a cool place like a refrigerator to speed up the cooling process)!

MAKE TOPPING / CHOCOLATE CREAM TO FILL:

  1. Whip ½ cup of whipping cream (to fill) in the stand mixer is equipped with shaking the high attachment until the stiff tops the form.
  2. Transfer cream shake to an airtight container and set-aside in the refrigerator.
  3. Add 1 cup of whipping cream to the bowl stand mixer and mix it high until it gently tops the form.
  4. Add sugar and vanilla powder and mix high until the stiff peaks form.
  5. Transfer to another bowl and set aside in the refrigerator.

MAKE CHOCOLATE FILLING:

  1. Melt the chocolate in the microwave or over the double boiler until smooth. Set aside until cool.
  2. Cream butter and sugar with an electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
  3. Blend cool chocolate, salt and vanilla.
  4. Add one egg at the time of beating at medium speed for 2 minutes after each addition.
  5. You can turn 1/2 cup of whipping cream by hand.

THIS PLACE TOGETHER:

  1. Evenly filling into the crust of chocolate cake.
  2. Top with whipped topping.
  3. Place it in the refrigerator to chill for at least 2 hours or overnight!
  4. Serve cold and enjoy!

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