We had a special guest join our Sunday session today, Tate of the famous Tate Pie (as seen in my book Pie It Forward).
To be honest, I switched it up a bit and made chocolate cream pie instead of chocolate mousse pie since she’ll be traveling with it back to school on a bus AND a train but delicious nonetheless. And it’s still chocolate.
If you miss the live tutorial, here it is along with the ingredient lists.
For the pastry
(I misspoke at the top of the pastry section of the video, saying I was doing a book turn and immediately fixed the error by continuing by correctly stating that it was a letter fold, not realizing that I’d even uttered book fold. To clarify, a letter fold as demonstrated is the correct technique!)
1 pound all purpose flour (I use King Arthur All Purpose)
1 pound unsalted European butter, cooler than room temperature
1/2 teaspoon salt
3/4 cup ice cold water
For the ganache
8 ounces bittersweet chocolate (at least 60%)
1/2 cup heavy cream
1/2 ounce unsalted butter
For the chocolate pastry cream
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1/4 cup cornstarch
5 egg yolks
3 ounces bittersweet chocolate (I used Guittard’s 60%)
For the lightly sweetened whipped cream
2 cups heavy or whipping cream
4 ounces mascarpone
1/4 cup confectioner’s sugar