Choco-Caramel Mini Pies

"Eat lots of Chocolate when times get rough, and even more when times are great."

Chocolate is such a divine confection. Rich, creamy, decadent, smooth, delightful, addictive..are just a few words that come to my mind to describe this worldwide loved food and flavour.

As much as it is loved the way it is, Chocolate is very commonly paired with other food which further enhances the amazing Choco-experience that no human words can describe. Satisfying both the Sweet and Savoury palates, Chocolate is paired with fruits, seafood, coffee, caramel, cheese, nuts and balsamic vinegar etc. 

Daring Baker's challenge for this month was baking four amazing Pies-Crack Pie, Chocolate and Caramel tart, Crostata di Marmellata and Double crust Apple Pie.This Yummy challenge was given by Rachel who blogs from pizzarossa. Her description and pictures of each pie tempted me to try all of them but due to time constraint, a choice had to be made. And who else, but the innocent and humble Chocolate Pie screamt to get picked up!!

With a crisp and buttery crust and two amazing fillings, Caramel and Chocolate, this pie surely was the best I have ever baked. I piped some Indian motif with white Chocolate on top of the pie. The only problem I faced was the Caramel melting away, but I guess that was because of the heat and humidity. 

Ingredients : For 2 mini pies

Pâte sablée(Pastry) :

• 1 1/2 tbsp powdered sugar
• 1/2 cup all purpose flour
• 2 tbsp cold butter
• 1 tsp cold water + more for kneading(if required)
• 1 tsp egg yolk

Caramel sauce :

• 2 tbsp granulated sugar
• 2 tbsp hot cream

Chocolate mousse :

• 1 egg(take out 1 tsp egg yolk for the pate sable)
• 2 tbsp milk
• 2 1/2 tbsp powdered sugar
• 4 tbsp cream
• 1/3 cup dark chocolate, chopped

Procedure :

Pâte sablée :

Preheat oven to 180 degree Celsius and lightly grease two 4" mini pie pans.
In a small bowl, whisk the egg yolk, sugar and 1 tsp of cold water until pale and fluffy. Set aside.
Sift flour and mound on a work surface.
Scatter the diced butter over the top of flour. Rub the butter in the flour, using your fingers, till it resembles breadcrumbs.
Gather the flour mixture and make a well in the center.
Pour the egg mixture in the center and mix with your fingers. 
Gently gather the dough together into a rough ball.
Using the palm of your hand, push away from you to smear the dough across the work surface, gather it up and repeat until it comes together into a smooth  and soft ball.
The dough ball shouldn't spring back when pressed.
Lightly flour work surface and lightly roll the dough to 3 mm thick in circle to fit your pan. 
Press the dough gently into the pan, prick all over the bottom and sides with a fork.
Refrigerate for 15 mins. 
Ideally line the tart pan with baking paper and fill with dry beans or pie weights. I skipped this step.
Bake for 10 -15 mins till the pastry looks dry.
Remove from oven and allow to cool.

Caramel filling :
Spread sugar evenly across the bottom of a saucepan over medium heat.
Once the sugar starts to melt, stir gently with a wooden spoon till it turns a deep amber colour. 
Remove from heat and very slowly and carefully pour all the hot cream in the caramel, stirring continuously.
It will splutter and steam so be very careful.
Keep stirring till it stops bubbling and is well combined. 
Set aside to cool.

Chocolate filling :

Preheat oven to 180 degree Celsius.
In a medium bowl, whisk the egg together with the milk and powdered sugar.
Bring cream to a boil and pour on the chopped chocolate. Stir till the chocolate has melted and the mixture becomes smooth. Allow to cool.
Pour chocolate mixture into the egg and milk mixture and stir gently.
Spread the cooled caramel in the bottom of the cooked pie shell.
At this stage, I refrigerated the pie to allow the caramel to set for 15-20 mins.
Gently pour the chocolate filling over the caramel.
Bake for 30 mins, until the filling has set but is still wobbly in the center.
Allow to cool to room temperature.

I piped the top with some melted white chocolate.

Happy Pie eating
Amrita

Apple Pie (Eggless)

An Apple a day keeps the doctor away!!

Ever wondered why an apple manages to keep the doctor away. What about oranges, banana or for that matter the other fruits...who do they keep away!! 

Well on that humorous note, let us be reminded of the time proven benefits of the wonder and easily available fruit-Apple. Enriched with flavonoids, phenols, phytonutrients and Vit C, it helps prevent heart disease, cancers, tooth decay, neurodegerative diseases, reduces Diabetes and high blood pressure and helps to strengthen our immune system.

Baking Partners theme for this month is Pies. Though we had both sweet and savoury recipes, I chose the traditional Apple pie suggested by Gayathri of Gayathri's Cookspot.  The original recipe calls for the use of eggs but I skipped them to get a eggless crispy Apple pie. 

I have modified the cooking style by pre-baking the pie shell and then adding the cooked apples lined with a lattice arrangement of the remaining pastry and then baking them. 

Ingredients: I have modified the amount of the recipe to get a 6" tart

Pie shell:

• 1/2 cup+4 tbsp all purpose flour
• 30 gms unsalted butter cubes(cold)
• 3 tbsp powdered sugar
• 1 tsp milk
• A little cold water for kneading

Filling:

• 2 medium apples 
• 2 tbsp lemon juice
• 1 tbsp unsalted butter
• 2 tbsp sugar (powdered)
• 1/2 tsp cinnamon powder

Procedure:

Pie shell:

Take flour in a bowl, add butter and rub lightly into flour with your fingertips till the mixture resembles fine breadcrumbs.

Add sugar, milk and cold water (1 tbsp at a time) and knead the mixture to get a smooth dough.

Wrap in a plastic sheet and refrigerate for half an hour.

Take out the dough (reserve some for the topping)and roll it with a rolling pin on a floured surface. Roll it roughly to a circle with 1/8" thickness. 

Gently press the dough down so that it lines the bottom and sides of the tart tin. Trim excess dough.

Make holes on the sides and bottom with a fork and refrigerate for another half an hour.

Preheat the oven to 180 degree Celsius. Bake the tarts for 15-20 mins or till they get a light brown colour. Take them out and let them cool.

For a step by step illustration of the above steps please refer here

Filling:

Peel and core the apples. Chop them in pieces and toss immediately with lemon juice to prevent discolouration.

Place the butter and sugar in a saucepan over medium heat. When butter has melted, add the apples and cinnamon powder. 

Stir to coat. 

Assembly:

Place the filling in the prepared pie shell with a slotted spoon to drain the excess liquid. 

Reduce the liquid in a saucepan over medium heat to a thick consistency. Now add this thickened fragrant liquid over the chopped apples.

Roll the reserved dough and cut thin strips. Place them on the pie shell with the filling in a lattice arrangement(crisscross) Trim excess. Refrigerate for half an hour(helps the dough to set and prevents shrinkage)

Lattice arrangement

Preheat oven to 180 degree Celsius. Bake the pie or 15-20 mins or till the pastry on top gets a light brown colour.

Enjoy a slice plopped with a dollop of icecream or just like that. You will love the crispness of the pastry with the squishy squashy sweetened and fragrant apples!

Happy Pie Eating
Amrita