Tomorrow is a big day for me. I maybe getting my cast off! I say maybe because I got a weird feeling I may need another cast and the doctor is going to say 2 more weeks. I still feel a pain and I may not be fully healed from the dislocation is why I am saying this. Have to see what happens.
I adore researching recipes and learning new techniques. One area I love to learn is French methods. Americans are obsessed with French food. I mean come on look at the success of Julia Child! Silk Pie is a French chocolate pie. It is rich in flavor, the American version of it is a creamy chocolate pudding, but the French version is eggs, butter, chocolate, and eggs for this decadent treat. The difference between a silk and a satin is silk is a semi-sweet chocolate and satin is dark chocolate. Another reason for these names to this French Pastry is because they are blended so smooth, smooth like silk or satin.
I decided to combine them both a silk and satin pie into one. Meaning I used both a dark chocolate and a semi-sweet one to give it a very good taste indeed. Another thing about silk and satin pies is you blend the eggs into the mixture and it takes a lot of time. There is no cooking involved, other than melting the chocolate. So the French keep whipping the eggs till they got everything so emulsified that you end up with a creation that will delight your taste buds. It the same principle that applies to making real mayonnaise.
For the crust portion of it, I have already given you a wonderful recipe for one in the Florida Citrus Pie recipe I posted earlier, If you click on it don’t worry it pop up in a new window, you won’t lose your place on here.I like using that pie crust, besides it being flaky and delicious, it is mess free meaning it is a no roll, there is no bowl, you make it all right in the pie pan. Anyway, let’s get onto this lovely French delight.
Silky chocolate cream pie made the french way!. A recipe from Seduction in the Kitchen
- 1/2 cup of unsalted butter
- 3/4 cup sugar
- 1 ounce of Ghirardelli semi sweet baking chocolate
- 1 ounce of Ghirardelli dark chocolate
- 1 teaspoon vanilla
- 1/2 teaspoon butter extract
- 2 eggs
- First thing to do is melt your chocolate in the microwave. Microwave it for 30 seconds, take it out stir and then microwave it again for another 30 seconds. I prefer Ghirardelli because it is organic and two, I like the taste of it. You can use another brand if you like.
- Next, you want to cream the butter and sugar till it is nice light and fluffy. You will see that looks all one and very fluffy in the bowl. This will take about 3 minutes. Make sure the butter is room temperature before you cream it. Cold butter takes much longer to cream and you may not cream the sugar all in it. So before you bake take the butter out at least 1/2 hour before you start to soften it.
- Once you have the butter and sugar creamed together, you want to add the chocolate that we melted earlier and the extracts. Blend them all together, scraping the bowl if needed so that everything is well combined.
- Now the magic begins, it is time to mix in the eggs. Make sure you use pasteurized eggs. Add one egg and beat it in 5-10 minutes, then add the other egg and beat it 5-10 minutes. You have to beat it at least 5 minutes for each addition. What this is doing is dissolving all the sugar and immersing the egg into the filling. It is vital that you mix it this long. If you have a kitchen aide mixer than this is perfect time to use it. If not then have to use your hand mixer.
- As you are mixing in the eggs, you notice that the filling is getting lighter as you are mixing. This is good, it means everything is emulsifying. As you mix you will have to scrape the sides the bowl down this helps keeping everything as one during this stage of making this french pastry.
- After the last addition of the egg, and you beat it in for at least 5 minutes. Time to pour the filling into the prebaked pie crust. Just smooth it in and let set up in the refrigerator for 2 hours.
- After 2 hours of chilling in the refrigerator, time to serve it up. Garnish it with a dollop of whipped cream and you have a little slice of French loveliness.