No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

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No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Tiramisu Cupcakes

 

20140930_091256I love cupcakes. I love how they are the perfect portion, easy to transport, and the options for cake flavors and frostings are seemingly endless. I also enjoy how they open up one’s creativity. I like adapting flavors of other desserts I enjoy and transforming them into a cupcake. With that said, it is clearly obvious I love the Italian trifle Tiramisu and set out to make its cupcake counterpart.

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I began with the base, the cake itself. It was here that I wanted the coffee flavor to stand out so I didn’t want to over complicate the cake. I used a simple white cake recipe and laced it with a little bottle of Kahlua liquor. This not only gave it the kick of coffee flavor I was looking for but also fools my brain that I am indulging in a boozy cupcake… and who doesn’t like the thought of a boozy cupcake.

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Next up was the frosting. This is where I integrated the traditional mascarpone and things got a bit tricky. My first trial run, I used too much marscapone, which lent a very heavy and overly sweet frosting. The base cake layer is very light and airy and the frosting was just too much for it. In my second trial run, I wanted to make the frosting be more light and airy like the cake beneath it. I didn’t want the cake to be weighted down. So I used less marscapone and more heavy cream. The result…perfection. A light dusting of cocoa powder to bring out the swirls of the frosting was all I needed and there you have a delectable and easy Tiramisu Cupcake worth sharing.

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I made my own white cake batter from scratch but if you are in a pinch you can surely use a white cake mix. Also be sure to use a nonstick muffin tin and do not grease it. This will allow the white cake to brown nicely.

 

Tiramisu Cupcakes

 

Ingredients:

  • 1 recipe homemade white cake batter or white cake mix prepared according to box directions
  • 1 (50 ml) Kahlua Mini Bottle Liquor
  • 1 cup Heavy Whipping Cream
  • 4 oz. Mascarpone Cheese; room temperature
  • ½ cup Confectioners’ Sugar; sifted
  • Cocoa Powder; for dusting

 

Formula:

  1. Preheat oven according to white cake recipe instructions or box mix instructions. Use two nonstick muffin tins. Do not use paper liners or grease. Prepare a recipe for white cake either from scratch or from a box mix according to recipe instructions or box directions. Once batter is mixed, add in the mini bottle of Kahlua. Mix until just incorporated. Do not overmix. Fill each muffin cup halfway. Bake until toothpick in center comes out clean, about 15 to 20 minutes. Remove from oven and cool in muffin tin for 5 minutes. After 5 minutes, remove the cupcakes gently from the tin and allow to cool completely on a wire rack.
  2. After cupcakes have cooled completely prepare the frosting. In a large bowl using a hand mixer or by hand, whip the cream to stiff peaks. Be sure not to overbeat or the cream will become grainy. In the bowl of a stand mixer, whip together the mascarpone and confectioners’ sugar until smooth. Using a rubber spatula, gently fold in the whipped cream until completely incorporated and no streaks of white remain.
  3. Fill a piping bag fitted with a large star tip with the frosting. Using firm pressure and a clockwise motion, pipe large rosettes onto the cupcakes, passing the 12 o’clock position twice. Using a small sieve, sift a light amount of cocoa powder over the frosted cupcakes. Serve immediately or store in the refrigerator for up to 3 days.

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

Boozy Pecan Pies

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Thanksgiving is just around the corner and as everyone is buying their turkey, green beans, and sweet potatoes to prepare the holiday’s traditional dishes, I can’t help but get caught up in thoughts of one thing… Pie, Pie, and more Pie. As a kid we always had a large spread of food at the table but it was the end of the meal that made me so excited. My family always had many different types of pies to choose from which made me ensure I left a shred of room to try slices of a few different ones.

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The most famous pie of the season and go to at Thanksgiving is undoubtedly Pumpkin. It is a flavor that seems to only have a rightful place this time of year. Everyone can’t wait for the time of year to come around so they can enjoy pumpkin again, but at the same token are very quick to dump the thought of Pumpkin once Thanksgiving ends, trading it for frosted sugar cookies and peppermint, even though pumpkin is still readily available in our modern market.

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The pie that takes a backseat to Pumpkin but manages to sneak onto most family’s Thanksgiving spreads is Pecan. I never cared for Pecan Pie growing up. It was always too dry and overly sweet. A few years ago I thought I would give the pie a try having more grown up taste buds. I did enjoy it more than I did as a kid but it still couldn’t beat out Pumpkin for my fall favorite pie. I made sure not to burn the thing but it still had way too much sweetness.

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A few more years passed and here we are today. This time I decided to use a more traditional recipe for Pecan Pie that did not use the processed, overly sweet Karo Syrup that originally marketed the pie to fame. The traditional style recipes of the south uses less processed syrups like sorghum and cane syrup. Sorghum is made from cereal grass and cane syrup comes from boiled down juice of the sugarcane plant. These aren’t widely available unless you scour organic markets or live in the south. Hence why Karo takes the place of these since it is more affordable and widely available. It is very easy to replicate the old-fashioned flavors using molasses, brown sugar, and pure maple syrup.

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To kick the pie up a notch and stray from tradition just a wee bit I added a touch of Bourbon. You can use any type of whiskey but my boozy preference is Bourbon. Be sure to use mild or regular molasses and not the more potent blackstrap variety. Also be sure not to use imitation maple syrup over pure as the results would be similar to the Karo syrup recipes since both are filled with corn syrup as main ingredients and produce overly processed, intensely sweet final products. You need the pure maple syrup to give complexity and compliment the earthy tones of the toasted pecans.

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As an option you can serve this with some whipped cream dolloped on top. If you really want to drive home the boozy flavor you can even add a bit of bourbon or other whiskey to the whipped cream. Add about 2 tbsp. of Bourbon per cup of heavy cream. Whip to stiff peaks with 1 tbsp. of light brown sugar and ½ tsp. vanilla. Keep refrigerated until ready to use or about 4 hours. This recipe makes 3 mini pies. You will need 3 mini tartlet pans.

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Boozy Pecan Pies

Ingredients:

  • ½ cup Maple Syrup
  • ½ cup Light Brown Sugar; packed
  • ¼ cup Heavy Cream
  • ½ tbsp. Molasses
  • 1 tbsp. Bourbon
  • 2 tbsp. Unsalted Butter
  • ¼ tsp. Salt
  • 3 Egg Yolks
  • ¾ cup Pecans; toasted & chopped
  • 1 Sheet of Rolled Pie Crust; such as Pillsbury

Formula:

  1. Unroll one sheet of pie crust over the first tartlet pan. Gently press into bottom and sides. Gather remaining dough and re-roll. Repeat with the remaining two tartlet pans. Place all three prepared pans in the refrigerator and chill crust for at least 30 minutes.
  2. Adjust oven rack to the lowest position and heat oven to 450°. In a medium saucepan over medium heat, combine the maple syrup, sugar, cream, molasses, and bourbon. Stir the mixture until the sugar dissolves, about 3 minutes. Remove the syrup mixture from the heat and allow to cool for 5 minutes. Once the mixture has cooled, whisk in the butter and salt until combined. Quickly whisk in the egg yolks until incorporated.
  3. Remove the tartlet pans from the refrigerator and place on a baking sheet. Divide an even amount of pecans between the three tartlet pans and scatter pecans into each pie shell. Carefully pour the syrup mixture over the pecans. Place the pies in the oven. Immediately reduce the oven temperature to 325°. Bake until the filling is set. The pie center will still jiggle slightly when the baking sheet is gently shaken, about 30 to 40 minutes. Cool pies on a rack for 1 hour, then refrigerate until completely set, about 3 hours but no longer than 1 day. Bring to room temperature before serving. Serve with a dollop of whipped cream if desired. Bourbon whipped cream recipe can be found in the final paragraph above.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM DIANE UNGER

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

French Silk Chocolate Pie

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Another day. Another lost recipe. Today’s find=French Silk Chocolate Pie. Sure you can find some in your local grocers freezer section so it technically isn’t that lost of a recipe, but the reason I included it is because most home bakers refuse to tackle such a pie on because the original formula used raw eggs and as we know these days is completely unsafe. Second of all it is a pretty involved recipe and in our daily lives it is hard to fit in time to make any type of pie let alone this type, and if you want this type it is very tempting to just grab one from the freezer section, de-thaw it, and voila it is ready to serve with ease. In fact the way I stumbled upon this pie was from the freezer section of my local supermarket when there was a sale on pies. This caused me to look up its history.

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Despite the name including the word “French” this pie is an all-American concoction. It’s first appearance was at the Pillsbury Bake-Off competition of 1951 where its creator, Betty Cooper of Maryland, won the $1,000 prize. The pie is classic icebox style with an exotic name that reflects the international curiosity of postwar America. Originally Betty Cooper used a pie crust. I decided to switch it up for a more simple graham cracker crust. To whisk the chocolate portion of the filling into a light, silky texture without the use of Cooper’s raw eggs formula, a double boiler is necessary. Now I don’t buy those pricey contraptions. To be honest they are gimmicks to the baking enthusiast but completely unnecessary. Just take a large saucepan and a slightly smaller heatproof bowl that will rest securely on top of the saucepan. Place enough water in the saucepan to bring to a simmer but not boil. Place the bowl on top of the pan making sure the simmering water does not touch the bottom of the bowl. And there you have it… a homemade double boiler. Heck if you don’t have a heatproof bowl you can always use a slightly smaller saucepan in place of the bowl.

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Now the reason the double boiler is necessary is to cook the eggs. Pillsbury offers a simpler option for the original bake-off recipe by using egg substitutes as a way to be safe but these give off an artificial flavor that is no different then going back to the frozen section and buying the pre-made ones. By beating the eggs with sugar over the double boiler you incorporate air which gives the filling the light texture that is so desirable about this pie. When the egg mixture reaches the safe temperature it gets very thick and foamy. This is when you remove it from the heat and let it cool down. Once it is cool you can add the chocolate and butter which gives the pie the signature rich flavor and silky smooth texture.

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While researching this project I realized the drastic changes made to the Pillsbury Bake-Off competition. What used to be a competition that was pretty much open to any creative and delicious baked good now became a competition that forces contestants to use Pillsbury products like cookie dough or crescent rolls as their staple ingredient and therefore market the brand more than baking innovation itself. This competition is just a reminder of how our society has changed over the years. Contestants in the 50’s were treated like celebrities. Contestants wore corsages on fine outfits, worked in facilities set up at the posh Waldorf Astoria Hotel in New York City, and were served dishes like Guinea Hen Breast and Nectarines Flambe at a complimentary dinner… fare reserved nowadays for only the finest of restaurants.

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The Bake-Off certainly has a rich history, dating all the way back to 1949 when it debuted as the “Grand National Recipe and Baking Contest”. General Mills probably had no idea that it would launch the most recognized of all modern American recipe contests and have such an affect on America’s culinary heritage. The original grand prize winner for No-Knead Water Rising Twists won $50,000, an award so prestige at the time it was presented by Eleanor Roosevelt. In 1954, Open Sesame Pie became so popular it launched a nationwide use of sesame seeds. In the years to come, the kids bake sale favorite, Peanut Blossom Cookies would rake in millions for the Hershey Company and the Tunnel of Fudge Cake would launch the popularity of the Bundt pan, causing factories to work round the clock to keep production up to consumer demand. Although French Silk Pie didn’t retain the initial popularity it gained in 1951, it is definitely a pie worth revisiting, with just a few modern tweaks.

Note: You may use homemade whipped cream for the topping or a tub of Cool Whip for convenience. A garnish of miniature chocolate chips around the outer edge of the pie is optional but a great finishing touch. Pie serves 8 to 10 people. Store in the refrigerator up to 3 days.

French Silk Chocolate Pie

Crust Ingredients:

  • 1 ¼ cups Graham Cracker Crumbs
  • 3 tbsp. Sugar
  • 5 1/3 tbsp. Unsalted Butter

Filling Ingredients:

  • 1 cup Heavy Cream; chilled
  • 3 Large Eggs
  • ¾ cup Sugar
  • 2 tbsp. Water
  • 8 oz. Bittersweet Chocolate; melted & cooled
  • 1 tbsp. Vanilla Extract
  • 8 tbsp. (1 stick) Unsalted Butter;  softened & cut into pieces
  • 2 cups Heavy Cream or 1 tub of Cool Whip
  • Miniature Chocolate Chips (optional)

Formula:

  1. Prepare the crust: Melt butter in a small dish. Mix graham cracker crumbs and sugar together. Add the melted butter and stir until no dry crumbs remain. Line a spring-form pan with food grade acetate. Press graham cracker mixture evenly into the bottom of the prepared pan. Set aside.
  2. With mixer on medium-high speed, whip cream until stiff peaks form. Refrigerate.
  3. Combine eggs, sugar, and water in a large heatproof bowl set over a medium saucepan filled halfway with simmering water. Be sure you don’t let the bottom of the bowl touch the water. With a hand mixer set to medium speed, beat egg mixture until it has thickened and registers 160°, about 7 minutes. Remove the bowl from the heat and continue to beat until the mixture has cooled to room temperature and the texture is fluffy, about 8 minutes.
  4. Add the melted chocolate and vanilla to the cooled egg mixture, beating until incorporated. Beat in the butter, one piece at a time, until well combined. Using a spatula, fold in the whipped cream until no streaks of white remain. Scrape filling over the graham cracker crust and refrigerate until set, at least 3 hours. Once set, whip heavy cream to medium peaks or for convenience use a tub of Cool Whip and spread evenly over the set chocolate filling. If desired, sprinkle miniature chocolate chips around the outer edge of the pie and serve.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM DIANE UNGER

PILLSBURY BAKE-OFF® CONTEST

KRAFT FOODS: COOL WHIP

GENERAL MILLS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013

Maple Pumpkin Cupcakes

It’s Friday!!! Time to wind down from the long week and what better way than to enjoy another fall favorite flavor. Besides Caramel, another favorite flavor of fall for myself is Pumpkin. I always looked forward to Pumpkin Pie on Thanksgiving as a kid and to this day I still crave it this time of year. But now that I am an adult, I like to experiment with the flavors I have always loved and deconstruct old favorites into new products. Today’s post is the result of a deconstructed Pumpkin Praline Pie translated into a cupcake.

The beauty of these cupcakes are they have the wonderful flavors of a Pumpkin Praline pie but are far easier to transport than the traditional pie and are easy for kids to swipe and run away with before you even knew they were in the kitchen. The base of the cupcake is rich in pumpkin flavor and accented by a great blend of spices. For the Pumpkin Pie Spice I chose a blend that contained China Cinnamon, Allspice, Nutmeg, Ginger, Mace, and Cloves. You can use any brand of Pumpkin Pie Spice but I really enjoy what this particular blend brings to the cupcakes and how it accurately brightens the pumpkin flavor without overpowering it. I would have the base flavor no other way.

To bring the Praline flavor to the cupcake without overshadowing the pumpkin flavor, which must always be the star of the show, I chose a very light and airy whipped topping like frosting called Chantilly Cream. I chose this not only to be a light and delicate way to introduce the praline flavor, but also keeping in mind that this is a deconstructed version of a pumpkin pie and how do most people top their pumpkin pies… with Cool Whip.

To make Chantilly Cream you simply whip cold heavy cream to stiff peaks then add any flavors you are wishing to achieve. For my flavoring, I chose Maple Syrup because it gives a nutty caramel flavor much like what is found in a Pumpkin Praline Pie.  Now I know I often give short cut time saver tips but I really don’t suggest you ever use Cool Whip as a substitute to making Chantilly Cream yourself because there is no comparison to the homemade variety and since it is so simple and takes only a few minutes the stuff you buy prepared really doesn’t save much time and costs far more than standard cream and imparts a processed flavor which can overshadow your flavor additions and even the cake base itself. So no cheating with this one.

To round out the final flavors of the traditional Pumpkin Praline Pie and add an elegant finishing touch to the look of the cupcakes, I toasted and chopped a few pecans and garnished the Maple Chantilly Cream. After a slight traumatic incident involving a spooked cat, cut toe, and suicidal cupcake I had to clean off the floor, I was finally able to enjoy this fall masterpiece that had scented up my kitchen all morning. Let me tell you… the moist, tender pumpkin cake slathered with the light maple cream and crunchy pecan garnish was… truly…. delicious!!!

Maple Pumpkin Cupcakes

Ingredients:

  • 1 ½ cups (7.5 oz.) All-Purpose Flour
  • 2 tsp. Pumpkin Pie Spice
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 ¼ cups (8.75 oz.) Sugar
  • 8 tbsp. Unsalted Butter, melted & cooled
  • 3 Eggs
  • 1 (15 oz.) can Unsweetened Pumpkin Puree
  • 1 ½ cups Heavy Cream, chilled
  • ¼ cup Maple Syrup
  • ¼ cup Pecans, toasted & chopped

Formula:

  1. Adjust oven rack to the middle position and heat to 350°. Place cupcake liners in a cupcake pan and grease liners with cooking spray (You can use Halloween or Fall themed liners for added effect). Mix flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Using a stand mixer fitted with the paddle attachment, beat the sugar, butter, and eggs on medium-high until mixture is pale and fluffy, about 3 minutes. 
  2. Reduce the speed to low and add the pumpkin, mixing until incorporated. Slowly add the flour mixture and mix until just combined, about 30 seconds. A few small streaks of flour may remain which is okay.
  3. Place the batter in a measuring cup for easing pouring and fill each cupcake liner ¾ full. Bake about 12-15 minutes. Let cupcakes cool in the pan on a wire rack for 10 minutes, then remove cupcakes from the pan and allow to cool completely on the wire rack.
  4. Once the cupcakes have cooled completely, use a stand mixer or hand mixer fitted with the whip attachment and beat the cream and maple syrup together on medium speed until stiff peaks form, about 3 minutes. If you are old school you can also use a whisk and whip the cream by hand for the same results minus a sore arm 😉
  5. Fill a piping bag fitted with a large star tip with the Maple Chantilly Cream and pipe in a circular motion on the top of the cooled cupcakes. Finish cupcakes with a sprinkle of pecans. Serve. Store any leftovers in refrigerator up to three days.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2012

Chocolate Shadow Cupcakes

With such a great response from viewers with anything containing chocolate, I decided to try another confection involving the popular cocoa bean’s signature creation. I do love to eat chocolate but as a pastry chef it can get rather boring after awhile from all of the requests for it yet again with all of the requests comes great business so I can’t totally shun the chocoholics right ;). So today is all about playing up the rich and chocolaty cake flavor. To keep the focus on the cake and off the frosting, I chose to use a light vanilla flavored Chantily Cream as it enhances the chocolate flavors without overpowering it. If I used a vanilla buttercream it would have been so heavily sweet and rich as the chocolate cake itself that the taste buds would be on sweets overload. Sometimes too much of a good thing is bad.


So with that said I stuck with the light icing but played up the light fluffiness with a hit of chocolate glaze across the top to add shine and chic for presentation. The title itself brings to mind a haunting or Halloweenesque type cake but the darkness of the title doesn’t really relate to any particular ghoulish holiday. Rather, the rich chocolate cake hidden beneath the fluffy Chantily icing and drippy chocolate glaze is only haunting of the waistline when you eat the whole pan like I am tempted to do as they go down so quick and easily. These cupcakes are sooo simple to prepare as with most cupcakes. You could assemble mini cakes in much the same way but you get more servings from using the formula to prepare cupcakes not to mention the cupcake method is a HUGE time saver over cake preparation. It’s easier to serve the cupcakes at a party or as the perfect crowd pleasing favor. I used them as a welcoming treat for relatives staying with me on vacation. Since it is hard to juggle work, blog, various personal endeavors, family, cats, well cats are my family… I must keep this short and sweet today and leave you to baking some Chocolate goodness of your own. Enjoy!!!

Chocolate Shadow Cupcakes

Ingredients:

  • 1 recipe of your favorite Chocolate Cake Batter or 1 box Chocolate Cake Mix
  • 2 cups Heavy Whipping Cream
  • 2 tbsp. Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 4 oz. Bittersweet Chocolate
  • 4 tbsp. Unsalted Butter
  • 2 tbsp. Light Corn Syrup

Formula:

  1. Adjust oven rack to middle position and heat oven to 350°. Prepare chocolate cake batter according to your own personal favorite recipe or according to the instructions on a boxed cake mix. Line a regular size 24-count muffin baking pan with paper liners. Divide the batter evenly among the cupcake liners in the pan, filling each liner about halfway full. Bake about 15-20 minutes. Remove from the oven and cool completely on a wire rack.
  2. To prepare the Chantily Cream, place the heavy cream, sugar, and vanilla in a large bowl. Beat until soft peaks form. Refrigerate until ready to use. HINT: To beat the cream the quickest, place your bowl and beater for the mixer in the refrigerator and chill with your heavy cream before preparing. Once the cupcakes are cool and the Chantily Cream is firm, fill a disposable piping bag fitted with a medium sized star tip (I used #843) with the Chantily Cream. Pipe the cream onto the cupcakes. Chill while preparing the Chocolate Glaze. 
  3. For the Chocolate Glaze, place the chocolate, butter, and corn syrup in a large heat-resistant bowl set over a saucepan filled with barely simmering water. Make sure that the water is not too high that it touches the bowl. Stir constantly, until the chocolate is melted and smooth, then remove the bowl from the heat and let cool, about 5 minutes. Fill a pastry squeeze bottle with the melted chocolate mixture to decoratively drizzle over the frosted cupcakes or use the back of a spoon to drizzle in much the same manner. Chill and serve.

Special Thanks To:

Peter Mendoros – Photography


All content © Honeybee’s Patisserie 2012

Jefferson Davis Pie

Here in the south lies a delicious little known dessert originating from the Civil War era. It’s name you ask… is Jefferson Davis Pie.  This simple brown sugar custard laced with dried fruit and nuts is named after the Confederate leader. Jefferson Davis was not the only civil war era leader to have a pie named after them. Mr. Robert E. Lee inspired a cake filled with lemon curd. Quite possibly a future test formula so stay tuned!

 Now back to Mr. Davis. Before one should concern themselves with the custard it is crucial to establish a perfect basis for the custard to set. This basis being the pie crust. For a bottom crust of any pie, one should always choose a mealy pie dough recipe over flaky. Mealy has less butter and more open to receiving juices excreted during the baking process. Therefore when the pie is finished baking it will absorb the flavors of the above layer without causing the bottom crust to become soggy. Of course if you find yourself in a pinch or are too lazy then the Pillsbury Dough Boy can always come to the rescue and magically unroll your pie crust before you. This can save you an extra tedious step. Once the crust is pressed into the pie plate be sure to chill it while preparing the custard and fruit/nut mixture, regardless if you’re using a homemade mealy pie dough or the variety constructed by Pillsbury and his processed cousins.

Although I thoroughly enjoy the fruit/nut portion of the pie, I don’t feel it should be suspended in the custard as many formulas require. I desire a smooth, sliceable custard with the perfect flavor combination of sweetness and spice without any crunchy or chewy distractions hanging about. To simply solve the problem, process the fruit and nuts together until finely ground and press the mixture into the chilled pie dough. This creates a beautiful layer of fruit and nuts when sliced and continues to compliment the flavors of the custard poured above it without being a noticeable distraction. Having resolved the problems with soggy crust and distracting fruit and nuts the next step lies with the finicky custard.

In case you didn’t know, custard and I have never been the greatest of friends. However I’m trying to get to know it a little better with each baking experiment. The biggest issue with me and custards is texture. Baking the pie longer at a lower temperature allows the custard to set up to the proper firmness and the crust remains golden. If cooked at a higher temperature, the outer edges of the custard would burn along with the pie crust before the center ever set. Besides altering oven temperature and cooking time, heavy cream needed to replace milk in order for that slice to come out perfectly smooth. The cream thickens the texture and feels silkier on the palate. It also contributes a richer flavor. Which brings me to the next topic. How to achieve the balanced flavors of sweet and spice. The secret for this custard is to hold back on the sweet. Less brown sugar allows the subtle cues from the spices to shine through.

Once the pie has baked and cooled completely there is one final addition to enhance the flavor to mouth watering level. The addition of a homemade whipped cream. This is where I stress not to cheap out and dollop the pie with Cool Whip or spray a rosette of Redi-Whip on top!!! Why spend so much time creating this elaborate flavorful pie just to disgrace it with a bland processed variety of whipped cream when it is so simple to make from scratch. Honestly it takes no more than three minutes to whip up with a mixer. At times I have been known to whip by hand and still come out under five minutes. I will provide a quick and easy recipe for whipped cream below, however this pie also tastes great with a scoop of vanilla bean ice cream. If you do choose to whip your own cream, make sure to keep the heavy cream as cold as possible to shorten the whipping time. You may even place your whip attachment and mixing bowl in the refrigerator to speed up the process even further.

Jefferson Davis Pie

Ingredients:

  • 3 oz. Raisins
  • 4 oz. Chopped Dates
  • 2.25 oz. Chopped Pecans, toasted
  • 1 (9 in.) pie shell, chilled
  • 3 tbsp. Pastry Flour
  • 1 tsp. ground Cinnamon
  • 1/4 tsp. ground Allspice
  • 1/2 tsp. Salt
  • 1 cup Light Brown Sugar, packed
  • 4 oz. Unsalted Butter, softened (1 stick)
  • 2.75 oz. Egg Yolk (about 5 large eggs)
  • 10.5 oz. Heavy Cream

Formula:

  1. Adjust oven rack to lowest position and heat to 325°. Pulse raisins, dates, and pecans in a food processor until finely ground. Place mixture into chilled pie shell and press into an even layer.
  2. Combine flour, cinnamon, allspice, and salt in a small bowl. With mixer on medium-low speed, cream sugar and butter together. Add in yolks, one at a time, mixing until incorporated. Add flour mixture and cream. Mix until combined, scraping down the sides of the bowl as needed.
  3. Pour custard filling over the fruit and nut mixture in the chilled pie crust. Bake until the surface of the custard appears dark brown and the center jiggles slightly, approximately 55 to 65 minutes.
  4. Cool completely on a wire rack, about 4 hours. Store covered in the refrigerator for up to 2 days. Top with whipped cream.

Whipped Cream

With mixer on medium speed, beat 1 cup heavy cream, 1 1/2 tbsp. light brown sugar, and 1 tsp. vanilla until stiff peaks form, about 2 minutes. Whipped cream can be refrigerated for 4 hours. To decorate, fill a pastry bag fitted with a star tip. Pipe reverse shells around the outer edge and rosettes in the center. Dust with ground cinnamon.

References: Special thanks to my boyfriend Peter for his photography and Cali Rich.

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