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Home of Economy-Herald Pie Recipes: Peggy Raddatz Emphasizes the ‘French’ in ‘Salted Caramel French Silk Pie’ – Grand Forks Herald

Home of Economy-Herald Pie Recipes: Peggy Raddatz Emphasizes the 'French' in 'Salted Caramel French Silk Pie' - Grand Forks Herald

How do you make a French silk cake even more French? Cut a profile of the Eiffel Tower out of chocolate and carefully place it on a cloud of espresso flavored whipped cream.

Peggy Raddatz, of Grafton, North Dakota.

Eric Hylden/Grand Forks Herald

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 held in August and September.

Raddatz, of Grafton, used Oreo cookies to create a dark and flavorful crust, then built upwards from there — similar to the actual construction of the Eiffel Tower. The layers contain salted caramel and chocolate floss – utilizing the flavors of bittersweet Ghirardelli baking chocolate. It was all topped off by that fluffy, espresso-infused whipped cream.

And don’t forget the chocolate cutout of the Eiffel Tower.

Following is Raddatz’s recipe for “Salted Caramel French Silk Pie.” During the holiday season, the Herald will publish the recipes of all 30 pies entered in this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be variously published in print, e-editions and online and will be collected on the Herald’s website.

Salted Caramel French Silk Pie

Baker: Peggy Raddatz

residence: Grafton, North Dakota

Business Sponsor: Ground Round Grill & Bar from Grand Forks.

Crust

20 regular filled Oreos (I used dark chocolate)

3 tablespoons of melted butter

Travel directions:

Heat the oven to 350°. Pulse the Oreos in a blender until fine crumbs. Drizzle the melted butter through the spout while continuing to pulse until blended. Dump into 9-inch pie plate and press firmly on bottom and sides of pie plate. Bake in the oven for 10 minutes and let cool completely.

Salted caramel

1-½ cup of granulated sugar

3 tablespoons of light corn syrup

¼ teaspoon of salt

6 tablespoons of water

Bring the above ingredients to a boil while stirring constantly. Once at a boil, add the candy thermometer and, without stirring, bring the syrup to 330-340°. Remove from heat.

Beat one by one:

6 tablespoons of butter

6 tablespoons of whipped cream

1 tablespoon of sour cream

Let cool for 10 minutes, then pour into cooled crust and sprinkle with 1 tsp sea salt. Refrigerate for 1 to 2 hours until set and cooled.

French silk layer

4oz. bittersweet chocolate (Ghirardelli baking chocolate was used)

Place in double boiler until melted and smooth, set aside while cooking egg mixture, making sure chocolate remains in melted consistency

⅔ cup of granulated sugar

2 very large eggs

On low, in a small saucepan, whisking constantly, bring to 160°.

Stir the egg mixture into the hot chocolate until incorporated. Set aside to cool to reheat, stirring occasionally to release more heat.

5 tablespoons of butter

1 tsp vanilla

Standing or hand mixer fitted with whisk attachment, beat butter on high speed until light and fluffy, about 2 minutes, add vanilla, mixing to incorporate. Take hot chocolate and slowly add to the butter mixture. Be sure to clean the sides and bottom of the bowl during this process. Once well incorporated, mix on high speed for 5 minutes.

⅔ cup whipped cream

2 tablespoons of powdered sugar

Using clean equipment, beat the cream until it thickens. Add powdered sugar and beat until stiff peaks form. Carefully fold in the chocolate mixture. Once fully folded, spread over the caramel layer. Refrigerate for at least 3 hours.

Espresso Whipped Cream

1 cup whipped cream

2 tablespoons of powdered sugar

1 tsp vanilla

½ tsp espresso powder

Beat whipping cream until thickened. Add the remaining ingredients and beat until stiff peaks form. Spread or pipe whipped cream on top of the cake. Finish with espresso powder, cocoa or chocolate shavings, makes for a nice addition.

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