/ck/ - Food & Cooking

looks scrumptious. looks very good actually. how was the taste?

Looks good, please share the recipe if you can.

the crust looks underbaked. the mirror glaze doesn't look very mirrory.

>Mistakes were made
hopefully you'll learn from them.

>>18369675
pie crust looks pale.
did you pre-cook the crust before you put in the filling?

>>18369701
jelly post

>>18369685
It tasted like good dark chocolate like I've had from bakeries.
>>18369702
Crust
180g All purpose flour
46g lard
71g unsalted butter
2 tbsp water, this turned out to not be enough even though it looked like it held together enough when I shaped it.
Baked at 350F for 35 minutes covered with pie weights, then baked at 285F for 5 minutes uncovered.
For the dish I used which I think is 11.5in I would probably make 1.5x the amounts of all of this and more than 1.5x the water. I would also try out a new baking temp and times altogether.
Ganache
270g chopped chocolate, I used about 200g 56% cocoa and 70g 62% cocoa, mostly because I didn't want to use less than a bar of the 56% chocolate and made up the difference with darker wafers.
188g heavy cream
23g honey
30g unsalted butter

Glaze
45g water
53g heavy cream
75g white sugar
30g cocoa powder
1.8g gelatin powder dissolved in 15g water

I don't think I let the cream get hot enough when I made the ganache, I was supposed to add the butter when the emulsion dropped to 104F but by the time I mixed the cream/chocolate it was already down to 95F. This made it thicker than I wanted it when I poured.
I was supposed to wait for the glaze to drop to 90F before pouring it over, compared to the ganache it was hot enough and I actually poured it when it was 95F but either that was still too cool or I should have taken the ganache out of the fridge earlier because it thickened too much and didn't spread all around to the edge of the pie even when I tilted/rotated it. Next time I would pour it at 100F or maybe higher, bring the ganache out an hour earlier, and maybe add more water/cream because the ratio of gelatin/liquid could have been the problem.

>>18369701
The glaze is pretty reflective, my phone's camera might be able to show it but I would need to hold it directly above it and I was trying to avoid blocking the light.

>>18369775
Where did you find this recipe? Where are the steps?

Looks good anon. Ignore the haters.

>>18369786
I adapted it from this
https://www.youtube.com/watch?v=7TcCIcE1hr8
and used the King Arthur crust recipe
https://www.kingarthurbaking.com/recipes/classic-single-pie-crust-recipe
I checked and the pie dish I used was 9.5in which was definitely too big for the amount of dough I made.
For the ganache/glaze I was originally going to double the amounts in the linked recipe but scaled it back to 1.5x when I saw I had less dough than anticipated. The gelatin was kind of a shot in the dark because I used a packet of gelatin powder instead of gelatin sheets but I think it turned out to be enough for a 9.5in dish.

>>18369813
Thanks

>>18369775
wow, that is some recipe anon.

thanks for giving it to us, I will save it and try it when I have guests, do you think I need to give it a go or two first or what is the probable success rate you think?

>>18369823
You should definitely practice making a pie crust but ganache and glaze is actually pretty easy. You just have to make sure you use good chocolate because that's close to what it will taste like.

>>18369866
good tips, are you a chef?

>>18369775
>Ganache
>23g honey

>>18369813
>and used the King Arthur crust recipe
>https://www.kingarthurbaking.com/recipes/classic-single-pie-crust-recipe
you changed practically everything from the king arthur recipe.

>>18370113
What's wrong with honey?

>>18369775
Welp you just learnt the secret of cooking you either spend thousand of hours learning how to cook and bake and you end up making something delicious that looks like shit on pictures or you spend thousands of dollars on a good camera and spend hours prompting your food and manipulating it in Photoshop and you end up with something that looks amazing but tastes like shit

>>18370135
why do you need to put sugar in everything? ganache should just be cream and chocolate. if you want a certain texture, just change the ratio of cream to chocolate.

>>18370113
Not that anon but you know there are an awful lot of people out there who have similar expectations for tastes, right? For some people, it’s literally impossible to cook things without having an expectation that it has to be “sweet” because it’s dessert or salty because it’s dinner. They literally just can’t help themselves to having different profiles and it all has to be same boring profile.

>>18370113
>>18370198
Do you think the chocolate is sugar free?
>you changed practically everything from the king arthur recipe.
I used lard instead of vegetable shortening and otherwise did everything the same.

>>18370398
>Do you think the chocolate is sugar free?
I believe the sugar content of the chocolate is exactly why he's criticizing adding even more sugar to the ganache.

>>18370113
that pic always makes me happy. I think grace moretz is hot but that pic, fucking kek

Bump

10/10 but i can taste that crust...

>>18369675
that looks pretty good desu