Not-So-Humble Pies by Kelly Jaggers

Author:Kelly Jaggers [Jaggers, Kelly]
Language: eng
Format: epub
ISBN: 978-1-4405-3495-9
Publisher: F+W Media, Inc.
Published: 2012-06-16T16:00:00+00:00

Triple-Berry Cream Puff Pie

In place of a traditional pastry crust, this not-so-humble pie uses a base of pate a choux, a French pastry dough that is first cooked on the stove and then baked. It is the same dough used to make cream puffs and éclairs. The name literally translates into “little cabbages,” due to the shape of the dough once it is baked. This pie is essentially an exquisite, inside-out cream puff topped with fresh ripe berries and whipped cream.

SERVES 8

½ cup water

¼ cup butter

¼ teaspoon salt

1 tablespoon sugar

½ cup all-purpose flour

2 eggs

1½ cups half-and-half

½ cup sugar

2 tablespoons cornstarch

2 eggs

¼ teaspoon salt

½ teaspoon vanilla

2 tablespoons butter

½ cup chopped fresh strawberries

½ cup fresh blueberries

½ cup fresh raspberries

1 recipe Stabilized Whipped Cream (see Chapter 2)

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