Description
Delectable mini French silk pies blend chocolate mousse with buttery pastry shells. Silky chocolate layers melt effortlessly, promising rich indulgence for dessert enthusiasts who crave elegant French patisserie.
Ingredients
Scale
- 2 large eggs
- 0.5 cups (120 ml) butter, softened
- 2 oz (56 g) bittersweet chocolate, melted and cooled
- 0.75 cups (150 g) granulated sugar
- 0.25 cups (30 g) powdered sugar
- 0.5 tsp vanilla extract
- 2 pre-made pie crusts
- 1 cup (240 ml) heavy cream
Instructions
- Preparation: Ignite the oven to 350°F (177°C), setting the stage for a delicate pastry transformation.
- Crust Crafting: Utilize cookie cutters to metamorphose pie crusts into 3-inch diameter medallions, arranging them on a baking sheet.
- Baking Technique: Dispatch the crusts into the oven, monitoring their 7-minute journey and gently deflating any rebellious puffs with a fork.
- Cooling Ritual: Allow the golden crusts to rest momentarily in the pan, then transition to a wire rack for complete thermal relaxation.
- Filling Foundation: Pulverize granulated sugar into an ethereal powder using a food processor, creating a silken base for the decadent filling.
- Butter Alchemy: Merge softened butter with ultra-fine sugar in a mixer, whipping until a creamy harmony emerges.
- Flavor Infusion: Introduce melted chocolate and vanilla extract, stirring until a uniform, glossy mixture materializes.
- Egg Incorporation: Integrate eggs individually, elevating each with a 5-minute high-speed beating to achieve a luxurious, airy texture.
- Filling Choreography: Gracefully spoon the chocolate essence into cooled crusts, ensuring a balanced distribution.
- Chilling Interlude: Refrigerate the filled delicacies for 2 hours, allowing the filling to solidify into a perfect, smooth canvas.
- Cream Culmination: Whip heavy cream with powdered sugar and vanilla, coaxing it into voluminous, stiff peaks.
- Final Flourish: Pipe the cloud-like cream atop the chilled pies with artistic precision, crowning the creation with chocolate curls or delicate shavings.
Notes
- Precision Crust Cutting: Use sharp-edged cookie cutters for clean, uniform pie circles to ensure consistent baking and professional appearance.
- Sugar Transformation Technique: Pulse granulated sugar in a food processor to create ultra-fine texture, which guarantees smoother filling and better ingredient integration.
- Egg Beating Mastery: Whip eggs individually on high speed for exactly 5 minutes to develop maximum volume and silky texture, crucial for light and airy filling.
- Chilling Critical Step: Allow minimum 2-hour refrigeration to set filling completely, preventing runny consistency and enhancing flavor melding.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 499
- Sugar: 36 g
- Sodium: 174 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg