Chocolate Covered Cherry Pie
Nunya Bidnits
http://cookeatshare.com/recipes/chocolate-covered-cherry-pie-308136
I think this recipe has a lot of potential and a couple things probably need
to be tweaked to make it top notch. I could really use some input from the
experienced bakers around here before I start.
Some thoughts about the recipe:
It's great except for the crust. They don't specify the size. I wonder how
this might translate into a fresh chocolate crust assembled in a 9 inch
springform. Or maybe that isn't the ideal crust?
How come the chocolate mixture which goes in first doesn't mess up the
crust? Seems like it would be too wet.
The chocolate mixture is basically ganache, right? Rather than storebought
frozen topping, I wonder about substituting a whipped ganache, or perhaps a
whipped white chocolate ganache. Can a ganache be whipped up to the point
that it stands up like the whipped topping does in the photo?
If you were going to incorporate some Kirsch, would it be in the filling, or
the whipped cream, or the ganache mixture?
MartyB
Janet
> A decadent dessert concept:
>
> http://cookeatshare.com/recipes/chocolate-covered-cherry-pie-308136
>
> I think this recipe has a lot of potential and a couple things
> probably need to be tweaked to make it top notch. I could really use
> some input from the experienced bakers around here before I start.
>
> Some thoughts about the recipe:
>
> It's great except for the crust. They don't specify the size.
I think those premade chocolate crumb crusts in the supermarket are all the
same size: a shallow 8 or 9 inches. That's what they call for, anyway.
> How come the chocolate mixture which goes in first doesn't mess up the
> crust? Seems like it would be too wet.
No, it's just chocolate and butter. It will just become like slightly softer
chocolate, and the fattiness will protect the crust.
> The chocolate mixture is basically ganache, right?
Not really. Ganache is made with cream. It's more like a super-thick
chocolate butter glaze.
> Rather than
> storebought frozen topping, I wonder about substituting a whipped
> ganache, or perhaps a whipped white chocolate ganache. Can a ganache
> be whipped up to the point that it stands up like the whipped topping
> does in the photo?
Yes, white chocolate ganache is like a slightly thickened whipped cream that
will not water out. I would DEFINITELY use that instead of disgusting fake
"whipped topping." And while you're at it, make a real cherry pie filling
using canned tart cherries instead of that canned filling glop.
>
> If you were going to incorporate some Kirsch, would it be in the
> filling, or the whipped cream, or the ganache mixture?
The whipped cream and the chocolate butter mixture.
Bryan Simmons
Janet said the same thing I would have said if I were more patient,
tolerant and nicer. I'll leave it at that.
--Bryan
Nunya Bidnits
Thanks for the information and suggestions. I agree completely about making
the cherry filling stuff myself and now I'm really hot on the idea of the
white chocolate ganache.
I'm intrigued that the whipped ganache won't go wet. What are the
proportions for making the white chocolate ganache for that purpose?
And would you stick with the premade crust, or maybe go with one made fresh
in a springform, or even a different crust like one for cheesecake? Does
that kind of chocolate crust stay together outside a pie pan?
Thanks,
MartyB
sf
<nunyab...@eternal-september.invalid> wrote:
> And would you stick with the premade crust, or maybe go with one made fresh
> in a springform, or even a different crust like one for cheesecake? Does
> that kind of chocolate crust stay together outside a pie pan?
The glue for a cookie crumb piecrust is butter. Prebake it for a few
minutes before filling.
<http://www.associatedcontent.com/article/32591/how_to_make_the_perfect_crumb_pie_crust.html?cat=22>
--
Never trust a dog to watch your food.
JL
Nunya Bidnits wrote:
>
>
> Thanks for the information and suggestions. I agree completely about making
> the cherry filling stuff myself and now I'm really hot on the idea of the
> white chocolate ganache.
>
> I'm intrigued that the whipped ganache won't go wet. What are the
> proportions for making the white chocolate ganache for that purpose?
>
> And would you stick with the premade crust, or maybe go with one made fresh
> in a springform, or even a different crust like one for cheesecake? Does
> that kind of chocolate crust stay together outside a pie pan?
>
> Thanks,
>
> MartyB
I have had one variation and know of at least one other that use the
chocolate for a "crust" or more descriptively, a shell.
Where a type of hard chocolate is used as a 'crust' by pouring it into
and around a pastry tin with a removable bottom and letting it sit in
the fridge till it can be removed in one piece. So that a chocolate
shell may then be filled with various mixtures. I have seen both whole
& macerated cherries were served with or with out whipped cream and/or
flambed this way. But i have also seen this chocolate shell filled with
various whipped purees of fruit puddings and served chilled. Julia
child did a chocolate raspberry "soufflé" this way the was tres amusment:)
There is also a European custom of small chocolate cups that are placed
in a special holder and filled with coffee or various forms of fruits.
which can be either eaten or drank as individual servings.
While there are Faberge versions of these chocolate cup holders, in rock
crystal, gold, diamonds & other gems the majority of them are clear
glass with some very thin line decoration. A few are expensive gold
filigree holding clear glass cups.
About the size of an egg cup with a handle like a tea cup they are
designed to hold a molded chocolate 'cup' (available commercially in
quantity) which is inserted in the cup and then filled with the desired
filling, often a hot liquid, but it is not unknown to fill with a liquor
or fruit or other filling and serve with a demitasse spoon.
--
Mr. Joseph Paul Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Janet
> I'm intrigued that the whipped ganache won't go wet. What are the
> proportions for making the white chocolate ganache for that purpose?
According to Rose Levy Beranbaum in The Cake Bible, 3 oz white chocolate to
1 cup heavy cream. Makes about 2 cups. BTW, I strongly suggest that you NOT
use white chocolate chips, which are NOT formulated to melt smoothly. I
would also strongly advise to use real chocolate instead of chocolate chips
in the rest of the recipe. Ghirardelli or Lindt are widely available in
supermarkets.
her instructions: Refrigerate bowl and beaters. Melt white chocolate with
1/4 cup cream. (I just do it over very low heat, but you can engage in the
double boiler thing if you want to, or use the microwave.) Remove from heat
before fully melted and stir until melted. Set aside until no longer warm.
In chilled bowl beat cream until beater trace marks begin to show
distinctly. Add white chocolate mixture and beat until stiff peaks form when
beater is raised.
> And would you stick with the premade crust, or maybe go with one made
> fresh in a springform, or even a different crust like one for
> cheesecake? Does that kind of chocolate crust stay together outside a
> pie pan?
I think that you need some depth to hold the filling for baking. I have no
idea if it would hold together....I'd be more inclined to use a tart tin
with a removable bottom.
BTW, upon further reflection I'd be very cautious in adding Kirsch to the
white ganache. You may want to put it in the cream filling instead.
Nunya Bidnits
JL <jpst...@isp.com> wrote:
>
<clips>
> Where a type of hard chocolate is used as a 'crust' by pouring it into
> and around a pastry tin with a removable bottom and letting it sit in
> the fridge till it can be removed in one piece. So that a chocolate
> shell may then be filled with various mixtures. I have seen both
> whole & macerated cherries were served with or with out whipped cream
> and/or flambed this way. But i have also seen this chocolate shell
> filled with various whipped purees of fruit puddings and served
> chilled. Julia child did a chocolate raspberry "souffl" this way the
> was tres amusment:)
So when finished, the dessert would basically be in a freestanding chocolate
shell instead of a crust? Fascinating. Not sure I'm ready for such an
advanced technique, but it sounds quite appealing.
<rest of good stuff clipped> Thanks! I admire your knowledge of classic
presentations.
MartyB
Bob Terwilliger
> According to Rose Levy Beranbaum in The Cake Bible, 3 oz white chocolate
> to 1 cup heavy cream. Makes about 2 cups. BTW, I strongly suggest that you
> NOT use white chocolate chips, which are NOT formulated to melt smoothly.
> I would also strongly advise to use real chocolate instead of chocolate
> chips in the rest of the recipe. Ghirardelli or Lindt are widely available
> in supermarkets.
Ghirardelli has succumbed to the lure of the dollar, and now much of their
"white" products contain no white chocolate at all. Read the label before
you buy.
Bob
David Harmon
<box...@maine.rr.com> wrote,
>"whipped topping." And while you're at it, make a real cherry pie filling
>using canned tart cherries instead of that canned filling glop.
What's the difference between "canned cherry" pie filling
and canned "cherry pie filling"?
Janet
Vast quantities of cornstarch, too much sugar, and often overcooked with
too-sweet cherries to start out with. Not to mention, I would venture to
guess, a whopping dose of preservatives.
Goomba
I'd think that the first is just canned cherries ready for the cook to
prepare as desired, and the latter is a pre-prepared filling (sweetener,
thickener, yada yada yada..)
blake murphy
that's the way it sounds to me, too.
your pal,
blake
Nunya Bidnits
And, per label on Lucky Leaf brand, HFCS as number 3 ingredient behind
cherries and water, and Red #40, but the preservatives are citric-derived,
relatively harmless.
Can of Red Tart Cherries, ingredients are cherries and water.
MartyB
Nunya Bidnits
Janet <box...@maine.rr.com> wrote:
> Nunya Bidnits wrote:
>> I'm intrigued that the whipped ganache won't go wet. What are the
>> proportions for making the white chocolate ganache for that purpose?
>
> According to Rose Levy Beranbaum in The Cake Bible, 3 oz white
> chocolate to 1 cup heavy cream. Makes about 2 cups. BTW, I strongly
> suggest that you NOT use white chocolate chips, which are NOT
> formulated to melt smoothly. I would also strongly advise to use real
> chocolate instead of chocolate chips in the rest of the recipe.
> Ghirardelli or Lindt are widely available in supermarkets.
>
Thanks. I believe I have heard that about chocolate chips before but would
have never remembered it at the store. I had a choice of Bakers, Hersheys,
Nestles, and store brand chocolates. I bought the Bakers. It's 58%. The
Nestle is 64% IIRC, but more expensive for a much smaller package. The
Bakers white chocolate also listed the cocoa butter as number one
ingredient.
Now I a have a fridge and pantry full of stuff to carry out a couple of
baking experiments but my diverticulitis flared again on Sunday. So it's 3-4
days of liquid diet and ten days of double antibiotics, and I need to stall
my new projects until midweek so I don't get tempted to eat them. But I
appreciate the suggestions people offered and will report back later on the
results, perhaps with photos.
Point taken also on the Kirsch, and I'll probably just forgo the tricky
stuff entirely for the first run.
MartyB
JL
> JL wrote:
>
>
>
> >Where a type of hard chocolate is used as a 'crust' by pouring it into
> >and around a pastry tin with a removable bottom and letting it sit in
> >the fridge till it can be removed in one piece. So that a chocolate
> >shell may then be filled with various mixtures. I have seen both
> >whole & macerated cherries were served with or with out whipped cream
> >and/or flambed this way. But i have also seen this chocolate shell
> >filled with various whipped purees of fruit puddings and served
> >chilled. Julia child did a chocolate raspberry "souffl" this way the
> >was tres amusment:)
>
> So when finished, the dessert would basically be in a freestanding
> chocolate
> shell instead of a crust? Fascinating. Not sure I'm ready for such an
> advanced technique, but it sounds quite appealing.
I have seen various versions, from more prosaic or at least, routine,
shells molded in a tart or spring form pan to papper molded.
The Julia Child chcolate, raspberry "souffle" used a "penny candy"
papper bag to make the chocolate caseing that was then filled with a
combonation of raspberries and a raspberry flavored whipped cream and
resmembeled a small papper bag full of raspeberries. I believe, iirc,
she pooled some raspberry juice on the plate she sat the souffle on to
suggest seepeage of raspberry juice from the chocolate 'bag" of raspberries.
I have also seen more free form, Frank Ghery like crumpled paper molds
for chocolat that are then filled or other wise adorned with edible
substances.
Oarigami chocolate?
Nunya Bidnits
That's fascinating. How would you formulate the chocolate for something like
that so it stays firm?
MartyB
Arri London
Melt high-cocoa-solids chocolate and shape it. When cooled, it hardens
right back up again. Small chocolate cups and bowls are available
anywhere expensive foods are sold :) Used to love those things as a kid;
they didn't even need to be filled with anything at all LOL.
Nunya Bidnits
Thanks!
I bet your mom loved it when she bought a bunch of expensive chocolate cups
for a recipe, only to find out that the gumps came home from school and
turned them into a snack!
As far as high cocoa chocolate, what percentage is necessary for this? I've
got some 58% chocolate on hand.
MartyB
Arri London
Nunya Bidnits wrote:
>
> Arri London <bio...@ic.ac.uk> wrote:
> > Nunya Bidnits wrote:
> >>
> >> JL <jpst...@isp.com> wrote:
<snip>
> >>> The Julia Child chcolate, raspberry "souffle" used a "penny candy"
> >>> papper bag to make the chocolate caseing that was then filled with a
> >>> combonation of raspberries and a raspberry flavored whipped cream
> >>> and resmembeled a small papper bag full of raspeberries. I
> >>> believe,
> >>> iirc, she pooled some raspberry juice on the plate she sat the
> >>> souffle on to
> >>> suggest seepeage of raspberry juice from the chocolate 'bag" of
> >>> raspberries.
> >>> I have also seen more free form, Frank Ghery like crumpled paper
> >>> molds for chocolat that are then filled or other wise adorned with
> >>> edible substances.
> >>>
> >>> Oarigami chocolate?
> >>
> >> That's fascinating. How would you formulate the chocolate for
> >> something like that so it stays firm?
> >>
> >> MartyB
> >
> > Melt high-cocoa-solids chocolate and shape it. When cooled, it hardens
> > right back up again. Small chocolate cups and bowls are available
> > anywhere expensive foods are sold :) Used to love those things as a
> > kid; they didn't even need to be filled with anything at all LOL.
>
> Thanks!
>
> I bet your mom loved it when she bought a bunch of expensive chocolate cups
> for a recipe, only to find out that the gumps came home from school and
> turned them into a snack!
LOL TMU was/is smart enough not to leave those things where we could
have got to them. Even in our tiny house, she managed to hide goodies
from us until she was ready to present them in their proper form :)
>
> As far as high cocoa chocolate, what percentage is necessary for this? I've
> got some 58% chocolate on hand.
>
> MartyB
All the cooking chocolate we use is at least 70 percent cocoa (Menier)
up to 100 percent. Lindt make 80 and 90 percent chocolates. You may need
to play around to see what works best. The commercial cups/bowls
probably have other ingredients to help out. Try your 58 percent and see
how it works. Then try a higher percentage and see if you get a better
result.