Pie and Pastry Bible (56 page)

In a small heatproof glass measuring cup, place the gelatin and water. Allow the gelatin to soften for at least 5 minutes.

Set the cup in a pan of simmering water and stir occasionally until the gelatin is dissolved. (This can also be done in a microwave on high power, stirring once or twice.) Remove the cup and cool the liquid to room temperature, about 7 minutes. The gelatin must be liquid but not warm when added to the cream.

In the chilled bowl, beat the cream and sugar just until traces of the beater marks begin to show distinctly. Add the gelatin mixture in a steady stream, beating constantly. Add the vanilla and beat just until soft peaks form when the beater is raised. Fold in the chilled chocolate and almond mixture until evenly incorporated.

Scatter the raspberries on top of the ganache layer.

Place dollops of the chocolate chip whipped cream on top of the raspberries and, with a metal or rubber spatula, smooth the top. Chill the pie for at least 4 hours.

MAKE THE COCOA MERINGUE BOULDERS

Preheat the oven to 200°F.

Fill the pastry bag or freezer bag, fitted with the number 9 tube, with the cocoa meringue. Hold the tube at a slight angle away from you, with the tube several inches above the prepared sheet pan. Starting at the top of the pan, squeeze the meringue with a steady pressure, allowing it to drop from the tube while moving the bag forward toward you. Pipe 4 lines of meringue evenly spaced lengthwise down the pan, about 1½ inches apart. Don’t worry if the lines of meringue are not perfectly straight, as they will be broken up after baking and, in any case, rustic is what you’re after here.

Bake the meringues for 1½ hours or until dry. If a tiny bit of stickiness remains in the center, it will harden on cooling. Allow the meringues to cool completely, then break them into ¾-inch pieces or, using a serrated knife, make partial cuts through the top of the meringue columns and then, using your fingers, snap each cut all the way through. (The cocoa meringue boulders can be made as long as 6 months ahead, if stored, airtight, away from humidity.)

Three hours before serving, heap the meringue boulders on top of the whipped cream.

Place the cocoa in a fine strainer and hold it over the top of the pie. Tap it lightly with a spoon to dust lightly over the cocoa boulders.

STORE

Refrigerated, up to 3 days.

POINTERS FOR SUCCESS:

The gelatin mixture must not be hot when added to the cream, as the cream must be cold in order to incorporate air. Do not overbeat the cream, as it will continue to stiffen after folding in the chocolate and nuts. Chilling the chocolate and nut mix prevents it from softening and discoloring the whipped cream.

The meringue boulders are best when placed on top of the whipped cream about 3 hours ahead so that they get a chance to soften slightly yet still stay crunchy.

THE BISOU

(
beeZOO
)

B
iso
u is French for kiss. The image came to me because the chocolate meringue crowning this orange tart is piped to resemble a chocolate candy kiss. The lightly baked chocolate meringue is crunchy on the outside but soft and creamy in the center, echoing the silken texture of the orange curd beneath it.

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom; optional: a number 6 (½-inch) plain round pastry tube and reclosable gallon-size freezer bag or pastry bag (optional); a ½ teaspoon or a reclosable quart-size freezer bag

OVEN TEMPERATURE: 300°F., THEN 350°F. • BAKING TIME: 17 TO 29 MINUTES SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
* If using the cake layer, you will need only about 3 cups of cocoa meringue (a three-quarter recipe).
Basic Flaky Pie Crust for a 9½-inch tart shell (page 22), prebaked and still warm		12 ounces	340 grams
½ large egg white, lightly beaten	1 tablespoon	0.5 ounces	15 grams
1 recipe Orange Juice Curd (page 569) or Bitter Seville Orange Curd (page 569)	scant 1½ cups 1 cup + scant 2 tablespoons	14 ounces appox. 10.5 ounces	400 grams 296 grams
optional: one 8½- to 9-inch by - to ¼-inch Light Sponge Cake Layer (page 583)		•	•
1 recipe Cocoa Meringue (page 575)	approx. 4 cups*	12 ounces	342 grams
Optional Chocolate Lace Topping bittersweet or semisweet chocolate	3-ounce bar	1 ounce	28 grams
flavorless vegetable oil	1 teaspoon	•	4.5 grams
optional: unsweetened cocoa, preferably Dutch-processed	approx. 1 teaspoon	•	•

Make the dough (page 22). Roll (see page 8), shape (see page 13), and prebake it (see page 18); while it is still warm, brush it with the egg white (see page 20).

Preheat the oven to 300°F. at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.

Spread the orange curd smoothly into the prepared tart shell. Bake the tart for 7 to 10 minutes. The curd should not begin to color. It should barely jiggle when the pan is moved gently from side to side. Remove the tart from the oven to a rack and
increase the oven temperature to 350°F.

Allow the tart to cool until no longer hot so that the filling becomes more firm, to better support the cake and meringue.

Place the optional cake layer or sprinkle the cake or cookie crumbs evenly on top of the filling. Spread a smooth layer of meringue even with the edge of the crust, then, using the pastry tube and bag, pipe ½-inch-high kisses (see illustration). Alternatively, use a small metal spatula to create swirls and peaks with the extra meringue. Use a small artist’s brush to bring the edges out to cover the pastry.

Bake for 10 to 15 minutes or until the meringue just begins to brown. Allow the tart to cool on a rack for at least 1 hour before unmolding (see page 251).

MAKE THE OPTIONAL CHOCOLATE LACE TOPPING

Break the chocolate into squares and place them, together with the oil, in the top of a double boiler set over very hot water (but no hotter than 160°F.). The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that it does not get too hot. The water must not simmer. (The chocolate may be melted in a microwave oven
if stirred every 15 seconds.
) Remove the chocolate from the heat before it is fully melted and stir, using the residual heat to complete the melting.

Dry any moisture that has formed on the bottom of the chocolate container. Pour the melted chocolate into a reclosable quart-size freezer bag, close it securely, and cut off a very small piece from one corner of the bag, or use a ½ teaspoon. Let the chocolate mixture stand at room temperature until cooled and slightly thickened.

Drizzle the chocolate all over the meringue. Dust it lightly with cocoa, if desired, by placing the cocoa in a fine strainer and tapping the side with a spoon.

Serve at room temperature.

STORE

Room temperature, up to 1 day; refrigerated, up to 2 days.

POINTERS FOR SUCCESS

If using the cake layer, a
-inch-thick layer is barely perceptible, while a ¼-inch-thick layer is more appreciable.