The Baking Bible by Rose Levy Beranbaum

Author:Rose Levy Beranbaum [Beranbaum, Rose Levy]
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544188365
Google: MLfaAgAAQBAJ
Amazon: 1118338618
Publisher: Houghton Mifflin Harcourt
Published: 2014-10-28T05:00:00+00:00

VOLUME

WEIGHT

heavy cream, cold

¼ cup plus 2 tablespoons (89 ml)

3.1 ounces

87 grams

Chocolate Lacquer Glaze

1 tablespoon (15 ml)

0.6 ounce

17 grams

Make the Whipped Cream Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)

If the chocolate lacquer glaze is no longer fluid, place it in a custard cup and set it in a bowl filled with a little hot water. Gently stir the glaze until it becomes fluid, then let it cool until no longer warm to the touch.

Starting at low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the glaze and beat just until stiff peaks form when the beater is raised slowly.

Complete the Pie If desired, place a few flecks of gold leaf on the glazed surface of the pie.

Just before serving, use a dish towel run under very hot water to wipe the bottom and sides of the pie plate two or three times to loosen the crust. Alternatively, dip the pie plate in a pan of very hot water for several seconds, being careful to go just up to below the rim.

To serve, spoon a dollop of the chocolate whipped cream onto the side of the plate alongside each slice.

Store Refrigerate, 5 days. Do not freeze, because the texture will become less smooth.

Note If any solid particles of glaze fall onto the surface of the glaze, they can mar it. Use a sharp needle or tiny measuring spoon to remove them and tilt the pie plate to smooth the surface.

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