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TCHO New American Chocolate
NEW AMERICAN CHOCOLATE

Chocolate Creme Pie Minis Main — 712 x 560

TCHOcolate Cream Pie

Three Babes Bakeshop

 

INGREDIENTS

Crust
1 fully pre-baked pie shell, cooled

Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 ounces TCHO 66% Organic Discs, melted
2 ounces TCHO 99% chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

Caramel
1 cup sugar
1/2 cup water
6 tablespoons butter
1/2 cup heavy whipping cream

Bourbon Vanilla Whipped Cream
1 liquid cup heavy cream, cold
1/2 teaspoon sugar
1/4 teaspoon pure vanilla extra
1 tablespoon bourbon

 

PREPARATION

Filling

1.     Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

2.     Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter, and vanilla.

1.     Cover surface of filling with a buttered round of wax paper, or parchment, and cool completely, about 2 hours.

Caramel

1.     Heat sugar and water on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.

2.     As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color, and you want the sugar to come to smoke point), immediately add the butter to the pan. Whisk until the butter has melted.

3.     Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. The mixture will foam up considerably.

4.     Whisk until caramel sauce is smooth.

5.     Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature.

6.     Store in the refrigerator for up to 2 weeks. Warm before serving.

 Bourbon Vanilla Whipped Cream

1.     Beat whipping cream until soft peaks begin to form.

2.     Add sugar, vanilla and bourbon while continually mixing. Beat until soft peaks form.

Assembly

1.     Spoon 2 to 3 tablespoons caramel on bottom of crust.

2.     Add TCHOcolate filling.

3.     Chill pie, loosely covered. Before serving, top with Bourbon Vanilla Whipped Cream.

 

RECIPE NOTES

Because of the caramel’s weight and the natural foaming of the butter and cream, use at least a 2 quart (preferably 3 quart) thick-bottomed pan.

Remember to always use potholders when handling the jar filled with hot caramel sauce!

Find the Three Babes baking away all over San Francisco. Learn more at www.threebabesbakeshop.com.