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Chocolate Cream Pie -- Waste Not

by Jody Day, Zinburger

azfamily.com

Posted on April 20, 2011 at 5:25 PM

Updated Wednesday, Apr 20 at 5:26 PM

PHOENIX - During the month of April the simple act of enjoying a meal at one of Phoenix's fine-dining establishments will help Arizonans who are dealing with hunger.

3TV's Scott Pasmore has teamed up with Chef Jody Day of Zinburger for this year's Waste Not Challenge. Every time you order a piece of Chocolate Cream Pie this month, Zinburger will donate 50 percent of the proceeds to Waste Not.

Zinburger is located at 2502 E. Camelback Road, #127 in Phoenix, for information or reservations call 602-424-9500.

Chocolate Cream Pie Recipe
Ingredients:

Custard                                                1 ½ cup
Chocolate Ganache                          1 ¼ cup
Crushed Oreo Cookies                    ½ cup
Egg Wash                                            ¼ cup
Oreo Cooke Pie Shell                        1
 
Directions:
1.       Start with a clean, dry work surface
2.       Gather all ingredients in advance
3.       Combine custard, ganache and crushed oreos in a stainless steel bowl, fold together with a rubber spatula
4.       Brush insdie of pie shell with a light coating of egg wash and bake at 350 degrees in preheated oven. Cool to room temperature.
5.       Fill the pie shell with all of the filling and smooth the top of the pie
6.       Store pie in refrigerated temperature of 35 – 40 degrees before serving
 
Vanilla Custard Recipe – Yields 1 quart
Ingredients:
Heavy Cream                                     4 ¼ cups
Liquid Egg Yolk                                 18 egg yolks
Vanilla Paste                                      ½ teaspoon
Powdered Sugar                               ½ cup
Salt                                                       1/8 teaspoon
Corn Starch                                        1 ½ tablespoon
 
Directions:
1.       Start with a clean, dry work surface
2.       Gather all ingredients in advance
3.       Combine cream, sugar, vanilla, and corn starch in sauce pan over medium heat and bring to a simmer while whisking continuously
4.       Remove from heat and whisk in egg yolks, return to heat and whisk until bubbles appear
5.       Chill in ice bath while whisking to cool faster
6.       Store in refrigerated temperature of 35-40 degrees
 
Ganache – Yields 1 ½ quart
Ingredients:
Heavy Cream                                     2 1/8 cups
Chocolate Chips                               11 ounces or 1 ½ cups
 
Directions:
1.       Start with a clean, dry work surface
2.       Gather all ingredients in advance
3.       Heat cream over a double boiler (190°), add chips, and stir. Once chocolate is melting remove from heat, continue to stir until chocolate is melted and combined full with cream.
4.       Chill in an ice bath. Must reach 40°F within 4 hours.
5.       Place in container and cover with lid. Store in temperature of 35° - 40°

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