Home Entertainment Herald’s Budget Pie Recipe Homepage: Peggy Raddatz Emphasizes “Frenchness” in “Salted Caramel French Silk Pie”

Herald’s Budget Pie Recipe Homepage: Peggy Raddatz Emphasizes “Frenchness” in “Salted Caramel French Silk Pie”

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How to make a French silk tart more French? Gently sculpt an image of the Eiffel Tower in chocolate and place it on a cloud of espresso-flavored whipped cream.

Peggy Radatz, from Grafton, North Dakota.

Eric Hilden/Grand Forex Herald

That’s what Peggy Raddatz did in the second round of the Home of Economy-Grand Forks Herald Pie Bake Off, a 16-baking tournament that took place in August and September.

Grafton’s Raddatz used Oreo cookies to create a dark, delicious crust, which was then built from there, as opposed to building the actual Eiffel Tower. Layers included salted caramel and chocolate silk – using the flavors of baked chocolate and Ghirardelli bittersweet. It was topped with espresso flavored whipped cream.

And don’t forget the chocolate bars in the Eiffel Tower.

Here’s Raddatz’s recipe for “French Salted Caramel Silk Tart.” This holiday season, The Herald will be publishing recipes for the 30 pies entered in this year’s Grand Forks Herald Pie Bake from Home Economics.

Prescriptions will be published in print, electronic and online editions and will be compiled on the Herald’s website.

French silk tart with salted caramel

Baker: Peggy Raddatz

Muscat: Grafton, North Dakota

Commercial sponsor: Round floor grill and large fork.

coincidence

20 regular filled Oreos (I used dark chocolate)

3 tablespoons of melted butter

direction :

Preheat the oven to 350 degrees. In a blender, beat the Oreos until crumbly. Drizzle the melted butter through the nozzle while continuing to whisk until combined. Pour into a 9-inch pie plate and press firmly against bottom and sides of pie plate. Bake for 10 minutes and allow to cool completely.

salted caramel

1 14 cups of granulated sugar

3 tablespoons of light corn syrup

Half a teaspoon of salt

6 tablespoons of water

Bring to a boil over ingredients, stirring constantly. Once boiling, add a candy thermometer and without stirring, bring syrup to 330-340 degrees. Remove from the fire.

Whisk one by one:

6 tablespoons of butter

6 tablespoons of heavy cream

1 tablespoon of sour cream

Chill for 10 minutes, then pour into a cool crust and cover with 1 teaspoon of sea salt, then refrigerate for 1-2 hours to chill and chill.

French silk overlay

4 oz. Bittersweet chocolate (Ghirardelli chocolate was used for baking)

Place in a double boiler until melted and smooth, set aside while the egg mixture simmers, making sure to leave the chocolate with a melted consistency

Half a cup of granulated sugar

2 large whole eggs

Over moderate heat, in a small saucepan, whisk constantly until 160 degrees.

Stir the egg mixture into the hot chocolate until combined. Allow to cool until completely heated through, stirring occasionally to release more heat.

5 tablespoons of butter

1 teaspoon vanilla

Using a stand mixer or a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy, about 2 minutes, add the vanilla and mix. Take the hot chocolate and slowly add it to the butter mixture. Make sure to clean the sides and bottom of the bowl during this process. Once well mixed, blend on high speed for 5 minutes.

Half a cup of heavy cream

2 tablespoons of powdered sugar

Using clean equipment, whisk the cream until thick. Add the powdered sugar and beat until stiff peaks form. Gently add the chocolate mixture. Once fully folded, spread over the caramel layer. Refrigerate for at least 3 hours.

Whipped espresso cream

1 cup heavy cream

2 tablespoons of powdered sugar

1 teaspoon vanilla

Half a teaspoon of espresso powder

Beat heavy cream until thick. Add the rest of the ingredients and whisk until stiff peaks form. Spread whipped cream or spread it on a hard pie. Topped with espresso, cocoa or chocolate powder, it’s a great addition.

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