Earl Grey Cream Pie

                 

 Yes, you read the title correctly, Earl Grey Cream Pie. It's as luscious and light as it sounds. The fragrant bergamot, the airy whipped cream and the luscious cream just melt in your mouth. A perfect treat to have with your tea. No joke. It's delicious! I've made this as a full pie and various mini pies. No matter the size it's amazing!


Earl grey is one of my favorite flavor profiles. It has a beautiful balance of dark, floral and citrus notes that can complement almost anything. I'd heard about an earl grey cream pie that is sold in LA. I have never tried it but I have friends that have had it and love it. So I figured I give it try and ask them if it rivals this famous pie.  Let's just say that I satisfied their Earl Grey Tooth.


Things you need to know before making this pie:

1. The tea. I use Twining's tea brand. It has a beautiful flavor and is potent. If using loose leaf tea it's important that you grind your tea. You want the tea to be small so it permeated the tea quickly and intensely. You can steep it in the bag but I found you get a deeper flavor if the tea is physical in the milk.

2. You can totally make this in stages/days. I made the crust first. Baked, filled with chocolate and refrigerated it until it was time to assembly. Made the filling part 1 on day 2 then finished it off (filling part 2 & whipped cream) on day 3. You can totally do this in 1 day but you would have to start early because the filling part 1 needs time to chill and solidify.

3. When you're steeping the tea, keep your eye on it. You want it to simmer/boil without scorching the milk. You want to cook it enough so that it's a beautiful dark grey.

4. When you mix the tea mixture with the eggs do it slowly and stir continuously. If it looks like it's breaking don't panic. Once you add the butter it comes together.

Now you are ready to begin!


If you love everything Earl Grey do yourself a favor and try this pie!!

Prebaking pie: Preheat oven 425F. dock bottom with fork and lined with parchment and weigh down with beans. Bake for 20 minutes, remove parchment & beans and bake another 8-10 minutes until golden brown.

Once pie shells cooled, brush with chocolate ganache. Let chocolate cool and harden before filling.

Pour tea into milk and bring to a boil then a simmer.

Stirring often until you get nice medium dark grey/brown.

Like this! Strain and reserve.

Whisk cornstarch, sugar and eggs until thick and smooth.

Ladle a bit of tea mixture into eggs to temper.

Whisk the rest of the tea mixture.

Return to heat and whisk until thick. Remove from heat and add butter. Incorporate until smooth. Pour into heatproof bowl and cover with plastic wrap, pressed into cream to avoid skin. Refrigerate for 3-4 hours, until firm.

Whip the cream into stiff peaks.

Add the firmed earl grey cream and mix together until it looks like.....

This! Beautifully light and airy.

Pour cream into pie shell, top with whip cream and garnish with pistachios. Ready to eat!

Earl Grey Cream Pie

pastry cream adapted from Tartine Bakery's Pastry Cream

VM Easy Flaky Pie Dough: Makes 2 crusts

Pie Crust:
2 1/2 cups Flour
2-4 tbsp Sugar, desired sweetness
1/4 tsp salt
2 stick unsalted butter, cut into cubes and chilled
4-6 Tbsp Water, iced

Chocolate Coating

1/4 cup chocolate chips
1/2 cup heavy whipping cream


Road Map:

1. Into a food processor place flour, sugar, salt and butter. Process until it looks like fine sand. Continue to run processor and the through the tunnel on top add 1Tbsp of iced water at the time until the dough forms. Gather the dough into a ball. Divide the dough into 2 equal pieces. Wrap them in plastic wrap and chill for at least 30 minutes. Preheat oven to 425 F.

2. Roll out dough: lightly flour your surface. Take 1 dough ball and roll out according to the size of your pie dish. Freeze 2nd dough ball for a later use of your choosing. With the tines of a fork dock/dot the bottom of the pie dough. Cover the dough with parchment or foil and weigh down with pie weights ( I use dry beans). Bake on the lower rack for 20 minutes. Then remove the parchment/foil and weights (beans) and return the pie to the middle rack and bake for an additional 8-10 minutes until golden brown. Remove and cool completely before filling.

3. Once pie shell is completely cool. Add the chocolate chips and heavy cream into a microwavable bowl and microwave in 10 second installment; stirring each time until velvety smooth.  If you don't want to use the microwave you can place the chips in a bowl and put the cream in a small pot until it simmers then pour it over the chocolate chips until velvety smooth. Pour the chocolate into the pie shell and brush until you have a nice layer of chocolate. (Don't go to heavy on the chocolate you don't have to use it all save the rest to pour over some ice cream!) Allow the chocolate to cool and harden.

Earl Grey Pastry Cream

5 bags Earl Grey Tea Bags (Twining's ) = 2 rounded Tbsp
2 cups milk
1/2 tsp salt
5 tbsp cornstarch
1/2 cup sugar
2 eggs
4 tbsp butter, unsalted

1/2 cup heavy whipped cream
3-4 sugar, to desired sweetness


1. Heat milk, tea and salt in a medium saucepan let it come to a boil and then lower it to a simmer for 5-10 minutes, stirring often,  until the color turns to a medium/dark grey. Remove milk from the heat and pour through mesh strainer into a small bowl or large measuring cup.

2. While tea is steeping; whisk, cornstarch, sugar and eggs into a medium bowl until thick and smooth. Add a ladle of the tea mixture to the egg mixture to temper the eggs. Slowly add the tea milk to the egg mixture, whisking as you pour. Once all is mixed return to the saucepan. Whisk continuously on medium high heat until the cornstarch cooks and the mixture thickens. This happens quickly so be watchful.  Remove from heat and add butter, one TBSP at a time, whisk until smooth & completely incorporated. Pour into a heatproof bowl (one preferably with a cover) and place plastic wrap on the surface of the cream to cool and to avoid a "skin" forming on cream. Allow the cream to cool completely in the refrigerator, 3-4 hours.  The cooled cream should be very firm. (Filling part 1)

3. Once cooled, using a hand mixer, whip up the 1/2 cup of heavy whipping cream and sugar to stiff peaks.  Add the Earl Grey Cream into the whipped cream and whisk until completely smooth and combined. (Filling part 2)

Assembly:

Fully cooled pie crust with chocolate
Earl Grey Pastry Cream
1/4 cup pistachios, chopped
Whipped Cream: 1/4 cup heavy whipping cream with 2-3 tbsp sugar (whip up like before to stiff peaks)

1. Take fully cooled pie crust and fill to the top with the Earl Grey Pastry Cream. Smooth off the top then spoon and spread the whipped cream. Garnish with chopped pistachios. Serve cold.


BUEN PROVECHO! ENJOY!

Crepes

 Crepes are delicious, light, airy and very versatile. They go great in both savory & sweet dishes. They are great vessels for so many flavors and are notorious for being difficult to make. I don't know about you but I don't have those big gorgeous stones that restaurants use. I wish I could have one but the reality is, it just isn't particular. So what to use instead? A nonstick pan of course!

The trick to getting nice crepes is a well seasoned pan with the right heat. You have to make sure that you lube your pan with butter. You pour your batter in and gently swirl it around. Now this 1st crepe, think of it as your 1st pancake, you're going to throw it out. It will tear on you and stick a bit on the pan. That's okay, it's helping with the seasoning. For me it took 2 broken and sticky crepes for my pan to be ready. Once it was ready, I buttered the pan, removed it from the heat and poured in my batter. I found this helped the cooking process. It helped cook the crepes evenly. You may not have to do this but in case your pan gets too hot, it's a good option.

It takes a couple of rounds for the swirly technique to get comfortable, but once you got it it's so easy.

Finding a recipe for crepes is hard. You want something that is going to be easy and gives you a light crepe. I found one by Alton Brown. He makes his batter in a blender! So easy and they came out so light and tender. I added some salt to his original recipe, just because I think everything needs a little salt. The crepes were just right! They went perfect with savory & sweet! I love them! There will be many a crepe in my future!


Buen Provecho!

Into the blender, 2 eggs

3/4 cup milk & 1/2 cup water

1 cup of flour

1/4 tsp salt

3 Tbsp of melted butter

Blend for ONLY 10 Seconds

Place in a container & put in the fridge for at least 1 hour up to 48 hours.

Pan on medium high and butter.

Pour 1/4 cup batter into pan and....

Swirl carefully. 

The first crepe didn't hold up so well so we start again.

This time I took pan off heat, poured batter and swirled gently then put it back on the fire.

Once nice and firm I carefully......

Flip and brown other side.

Nice and brown. So pretty!

Repeat until all batter is gone.

Lay crepes on board to cool.

Leftover crepes can be stacked and placed in a freezer plastic bag in the fridge for multiple days or frozen for up to 2 months. Thaw frozen crepes on a rack before gently peeling apart. 

Lovely delicate crepes! Ready to fill!

Crepes - 10-12 crepes

recipe adapted from Alton Brown

2 large eggs
3/4 cup Milk
1/2 cup water
1 cup flour
3 tbsp butter, melted
1/4 tsp salt
Butter for coating pan

Road Map:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place batter for 1 hour in the refrigerator. The batter will keep for up to 2 days.

2. Heat a small non-stick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a board. Lay flat to cool. Continue with the remaining batter until all gone.

3. Leftover crepes can be stacked and placed in a freezer plastic bag in the fridge for multiple days or frozen for up to 2 months.  Thaw frozen crepes on a rack before gently peeling apart. 

Basic Cream Cheese Frosting

In general I'm not a big frosting fan. Sometimes they tend to be too sweet. It just takes over the whole cupcake or cake and that's just not good eats. Yet there is one frosting that seems to overcome the sweet factor and that is Cream Cheese Frosting. It is the most delicious frosting ever invented, I love it's inventor who ever it is!

Cream Cheese frosting is a wonderful savory and sweet balance. It has the perfect amount of sweet with a whisper of tang! It's fabulous and super easy to make. There is only one main rule for frosting, your ingredients MUST be room temperature. I don't mean to scream at you just emphasis the importance of this. When I first started baking, I disregarded that step and boy did that frosting stuck! I couldn't blend it together, there where lumps, grainy and one hot mess! So please don't make my mistake, bring your cream cheese and butter to room temperature.

Now this recipe is not only super simple but very versatile! You can add different flavors like lime, lemon, orange, pineapple and so on to make fruit frosting, you can add melted chocolate or nutella, you can add fresh fruit and make it a filling for a cake. You can simply eat it with a spoon, which is what I find myself doing with the leftover. It's so good!!!!

You need to try it!

Buen Provecho!

ROOM TEMPERATURE 1 stick of butter and 8 oz cream cheese, blend with a hand mixer

add vanilla extract and blend

add powdered sugar 1/4 cup at a time until desired sweetness

Frost time!

Cream Cheese Frosting

8 oz Cream Cheese, room temperature
1 stick of butter, room temperature
1/2- 1 cup of powdered sugar - or to your desired sweetness
1 tsp vanilla extract

Road Map:

1. Add cream cheese and butter into a medium bowl. With a hand mixer, mix together until blended. Add vanilla and blend. Add and blend powdered sugar 1/4 cup at a time until desired sweetness. Ready to frost!

Beignets

Beignets. What's better than a piece of fried dough doused in powered sugar? Nothing! I haven't have the pleasure to go visit the Big Easy, but I'm longing to go there. I want to visit the French Quarter, go to jazz clubs and do all the touristy things. But I especially want to eat, eat, eat and did I mention EAT! Until I get the chance to spend time in New Orleans I have to travel through its' food, hooray for Beignets.

Beignets are a yeast doughnut so time is essential. There are 2 proofing times so clear your morning.

Let's talk toppings! Traditional topping for beignets is powdered sugar, but I went a little Voodoo Doughnut in the toppings. Voodoo Doughnut is a bakery in Portland, Oregon known for unique toppings, like captain crunch cereal and bacon. I went the bacon route. I made a trio of beignets. One traditional, one with maple icing & bacon and one with Nutella. Beignets are wonderful blank canvas that allow the imagination to soar! Maybe next I'll make jelly beignets!!

Buen Provecho!!

 

Warm water (100-110F), packet of yeast & sugar

Let it active, about 5 minutes.

Once activated add lemon zest

.......grated nutmeg

..... a 3/4 tsp of salt

and 1 egg.

Pour yeast mixture into a bigger bowl, add milk and  half the flour.

Mix well.

Add softened butter.

Smash on the side of the bowl to help incorporate into the mixture.

Add  rest of the flour, mix until dough ball forms.

Start kneading.

knead with heel of hand.

Fold

push forward.

In about 5 minutes you get this!

Place in an oiled bowl and cover with plastic wrap. Put in a warm spot for 1 hr.

An hour later it's doubled in size.

This part is fun! Give it 1 good punch.

This redistributes the yeast.

Time to roll out!

Nice and long

about 1/2 inch thick

Cut off edges to get a nice rectangle.

I'm a nerd. I measured out 2 inches long...

And 2 inches wide.

Traditional beignet shape!

Place on a baking sheet lined with parchment for a 2nd rise. Rise for 30 minutes.

Ready to fry!

As they fry they puff up.

Nice and golden brown

Powdered Sugar

Nutella

Maple Bacon

Ready to eat!

Beignet - yields 20-25, depending on size

Ingredients:

1 1/4-ounce envelope active dry yeast
3/4 cup warm water, about 100-110ºF
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
Oil fro frying

Toppings:

Powdered Sugar
Nutella
Bacon
Maple Icing- 1 cup powdered sugar, 1-2 drops maple extract & 1-2 tbsp milk. 

 Note: If you don't have a thermometer to test the oil, you can place a wooden spoon or chopstick into the oil. If bubbles rapidly form around the wooden spoon, your oil is ready.


Roadmap:

1.Mix the yeast, water, and sugar into a  bowl.  Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg and egg, mix.

2.  Pour yeast mixture into a large bowl. Add milk and half the flour. Mix.

3. Add softened butter. Smash against side of bowl to help incorporate into mixture.

4. Add the remaining flour. Mix until dough forms.

5.  Turn the dough out onto a lightly floured surface. Knead by hand until dough is smooth, about 5 minutes.

6. Place dough in lightly oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour.

7. Once doubled, punch down dough. Remove dough from bowl on a lightly floured surface and rolled out to 1/2 inch thick. Cut out squares or desired shape. Place on a parchment lined baking sheet, spritz with Pam to prevent sticking and cover loosely with plastic wrap, for 30 minutes, allow them to rise a 2nd time.

8. . Heat oil to 350F. Fry the beignets in batches, rolling with a slotted spoon, until golden brown.  Remove with the slotted spoon and place on a plate lined with paper towels. Top as desired. Enjoy!

Freezer: These beignet can be frozen and thawed out later to fry. After you cut them into shapes, before the 2nd rise,  place them on a parchment lined baking sheet, spritz some Pam to prevent sticking, cover with plastic wrap. Place in freezer for about 1-2 hours or until completely frozen. Once frozen,  place in a labeled & dated freezer bag and store. To cook, thaw the beignets on a parchment lined baking sheet covered with plastic wrap for 1 hour, for the 2nd rise. Then fry as normal.