Home of Economy-Herald pie recipes: Peggy Raddatz stresses the 'French' in 'Salted Caramel French Silk Pie'
Dec. 3—How do you make a French silk pie even more French? Carve a profile of the Eiffel Tower out of chocolate and gently place it over a cloud of espresso-flavored whipped cream.
That's what Peggy Raddatz did in the second round of the Home of Economy-Grand Forks Herald Pie Bake-off, a 16-baker tournament that was held in August in September.
Raddatz, of Grafton, used Oreo cookies to create a dark and flavorful crust, then built upward from there — not unlike the actual Eiffel Tower's construction. The layers included salted caramel and chocolate silk — utilizing the flavors of bittersweet Ghirardelli baking chocolate. It was all topped by that fluffy espresso-infused whipped cream.
And don't forget the Eiffel Tower chocolate cutout.
Following is Raddatz's recipe for "Salted Caramel French Silk Pie." During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Salted Caramel French Silk Pie
Baker: Peggy Raddatz
Hometown: Grafton, North Dakota
Business sponsor: Ground Round Grill & Bar of Grand Forks.
Crust
20 regular stuffed Oreos (I used dark chocolate)
3 Tbsp melted butter
Directions:
Heat oven to 350°. In a blender, pulse the Oreos until fine crumbs. Drizzle the melted butter through the spout while still pulsing until mixed. Dump into 9-inch pie plate and press firmly to the bottom and up the sides of the pie plate. Bake in oven for 10 minutes and cool completely.
Salted Caramel
1- 1/2 cup granulated sugar
3 Tbsp light corn syrup
1/4 tsp salt
6 Tbsp water
Bring above ingredients to a boil while constantly stirring. Once at a boil, add candy thermometer and without stirring, bring syrup up to 330-340°. Remove from heat.
Whisk in, one at a time:
6 Tbsp butter
6 Tbsp heavy cream
1 Tbsp sour cream
Cool for 10 minutes, then pour into cooled crust, top with 1 tsp sea salt. Refrigerate for 1 to 2 hours until set and cooled.
French Silk Layer
4 oz. bittersweet chocolate (Ghirardelli baking chocolate was used)
Put in double boiler until melted and smooth, set aside while cooking egg mixture, make sure to leave chocolate at melted consistency
2/3 cup granulated sugar
2 whole large eggs
On low, in small saucepan, constantly whisking, bring up to 160°.
Stir egg mixture into warm chocolate until incorporated. Set aside to cool to warm, stirring occasionally to release more heat.
5 Tbsp butter
1 tsp vanilla
Stand or hand mixer fitted with whisk attachment, beat butter on high speed until light and fluffy, about 2 minutes, add vanilla, mix to incorporate. Take warm chocolate and slowly add to the butter mixture. Make sure to clean the sides and bottom of the bowl throughout this process. Once incorporated well, mix on high speed for 5 minutes.
2/3 cup heavy cream
2 Tbsp powdered sugar
With clean equipment, beat the cream until thickened. Add powdered sugar and beat until stiff peaks form. Carefully fold in chocolate mixture. Once completely folded, spread on top of the caramel layer. Refrigerate for at least 3 hours.
Espresso Whipped Cream
1 cup heavy cream
2 Tbsp powdered sugar
1 tsp vanilla
1/2 tsp espresso powder
Beat heavy cream until thickened. Add the remaining ingredients and beat until stiff peaks form. Spread or pipe on whipped cream atop set pie. Top with espresso powder, cocoa or chocolate curls, makes for a nice addition.
