Yet another delicious (and very fattening day) in class. The infamous TURTLE pie.
Carmel, pecans and chocolate fluffy goodness. All wrapped up in a pie shell. Down right heavenly.
Turtle Pie : a break down.
~you will need~
-one prebaked pie shell (can be cookie crust)
Making the Caramel
To make the caramel for the bottom of layer of the pie, you will be using the dry method of caramelizing the sugar (as used in the tarte tatin). To begin, preheat the saute pan slightly and sprinkle a thin and even layer of the sugar on the bottom of the pan. When the sugar is fully melted sprinkle more sugar, and continue this until you have added all the sugar and it is fully caramelized. You might have to also take it off the heat and roll the pan around a little to keep hot spots from caramelizing faster than other parts. This takes some practice.
Once you have achieved the correct amber shade in your caramelized sugar, take it off the heat. Add in your softened butter.
Adding the butter to caramelized sugar.
When you smell this caramel-y butter-y goodness, you will think you've died and gone to Paula Deen's House.
Stir until homogeneous. If it is still broken, you may need to heat up your caramel again slightly (for any portion of the caramel making process).
Then add your slightly warmed heavy cream. Once it is nice and smooth stir in pecans and place into pre baked pie shell evenly.
Caramel and Pecan Layer
The Chocolate Mousse Layer
Mise en place: Melt your chocolate (we used a slightly dark couverture), whip your heavy cream to soft-medium peak. Soften butter and warm the pasteurized egg yolks.
Melt the butter into the chocolate in a medium sized bowl. And then add the egg yolks. Stir to combine. Then begin folding the whipped cream, first with a small addition, then add the rest. Do not worry about streaks of cream yet.
Chocolate and whipped cream
Next, create a common (French) meringue, like the day before. Beat the egg whites and slowly add the sugar in small additions. Beat until soft to medium peak and fold into the chocolate mixture, with no streaks. Add to the pie shell and even off the top.
Finished (but undecorated) Pie Shell
(mine is a little over whipped but that's okay, still tastes just as delicious!)
They will be finished tomorrow! And then DEVOURED.YUMMMMMMMMMMMMY
We also created pumpkin and pecan pies today. As well as finished our strawberry chiffon pies with chantilly cream.
Basically you just combine everything until its smooth and bake.
Pecan (before baking)
Place chopped nuts in the shell, then basically you combine the melted butter , corn syrup and eggs and throw it on top. And bake. Easy stuff.
Pecan Pie Baked
Finishing Strawberry Chiffon Pie
To finish, pipe any desired design with chantilly cream (sweetened whipped cream).
And as always, we consumed some of the pies. Yummmmmmy
The pumpkin pie was still warm and buttery when we ate it. I could have eaten the whole thing.
And I leave you with this...buttery Thankgiving goodness.