Thankfully, this is one of those amazingly delicious times. I have to say, never have Pie & I gotten along so well. Wow Pie, I really gotta give it to ya, you are one amazing friend. I think the best relationships are based on honesty, and honestly, I love you Pie.
This pie is quite possibly one of my favorite pies I have ever made, aside from this one. I would have never, ever thought to combine berries and apples in a pie but after reading numerous rave reviews, I just couldn't resist this recipe. I used a new recipe for the pie crust, most assuredly called "The Perfect Pie Crust," and it was, the most perfect crust I have made thus yet. Buttery, flaky, and incredibly easy to make. And that's saying a lot, considering I rolled it out with a PAM canister! Hey you gotta make do right?!? That was definitely interesting, to say the least. Anyways MAKE THIS PLEASE and when you do, send a slice my way :)
I'm not much of a steak house fan. Don't get me wrong, I love, love, love steak. But for some reason I'm just not one to go to a steak house to get it, I'll more often enjoy a nice steak at home.
The steak at Ruth's Chris, though, was divine. Thick, simply seasoned and perfectly cooked. Of course, it all get's expensive, as other items are a la carte but if you're in the mood to splurge, this would be the time. The sauteed mushrooms were cooked so well: still had some bite and simply dressed, letting the flavor really shine through.
Poire D'Eve
Yields: 8 - 10 servings
Original recipe from Tartelette, which can be found here.
For the Feuillantine:
5 oz. milk chocolate
4 tbsn. butter
1 cup corn flakes
2 oz. toasted and skinned hazelnuts
For the caramel mousse:
1/2 cup sugar
2 tbsn. water
2 tbsn. salted butter, room temperature
1 cup heavy cream, divided
For the Vanilla Pear Bavarian Cream:
4 canned pears, drained and chopped into small dices
4 egg yolks
1/4 cup sugar
1 cup whole milk
1/2 vanilla bean
1 tbsn. powdered gelatin, sprinkled over 3 tbsn. water
1 cup heavy cream
For the Pear Syrup Glaze:
1/2 cup reserved pear liquid
1 1/2 tsp. gelatin, sprinkled over 1 tbsn. water
Line a 8x8 square pan with foil and set aside. To make the feuillantine, put the cornflakes and hazelnuts in a small freezer bag, close the seam and roll with a rolling pin until finely crushed. On the top of a double boiler set over medium heat, melt together the chocolate and butter until they come together. Remove from the heat and stir in the cornflakes mixture. Immediately pat the mixture with your fingertips or the back of the spoon at the bottom of the line pan. Set aside while you prepare the mousses.
For the mousse, measure 3/4 cup of the cream and refrigerate. In a microwave or small saucepan, heat the remaining 1/4 cup until fairly hot. In a heavy bottomed saucepan, add the sugar to the water and cook over medium high heat without stirring until you get a dark brown caramel. Take the pan off the heat and add the butter and 1/4 cream. It will bubble like mad but it will not run over. Stir with a wooden spoon until smooth. Let it cool to room temperature. Whip the cold whipped cream to soft peaks in a stand mixer. Fold 1/3 of the whipped cream to the caramel to loosen it up and then add the remaining whipped cream. Spread over the feuillantine base and refrigerate until completely set.
To make the bavarian cream, in a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and vanilla bean to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making a creme anglaise). Add the softened gelatin and stir until completely melted into the cream. Let cool to room temperature. Whip the heavy cream to soft peaks and fold it into the cooled cream base. Fold in the diced pears and pour mixture over the caramel mousse until set. If you want to add the glaze, freeze the cake to avoid melting the mousse.
To make the glaze, bring the liquid to a boil, add the gelatin and stir until completely dissolved. Let cool to room temperature, if the mixture gels, warm up over low heat until barely melted again. Pour over the frozen cake and let set in the fridge. Cut through the cake with a knife dipped in hot water to prevent breaking the glaze.
Oh and tea, we've spent numerous long nights together; those have been interesting. Tea, you never fail to pick-me-up, calm me down, or put a smile on my face. I know you're not music, but oh how I love you so.
But it's probably for the better anyway, since oatmeal is so good for me. It's nice to know that I'm filling myself up with such a nutritious breakfast that also tastes delicious. I love finding new ways to eat my oatmeal, and this way is definitely a keeper. I know it's kind of decadent for breakfast, but what I do is take out all of the sugar from the oatmeal recipe since the marshmallows and chocolate provide enough sweetness. And you can put as little or as many toppings as you want; completely customizable!
Smores Baked Oatmeal
