Chefie’s World

With one of my pastry idols, Chef Eric Perez

The other day while I was in my lazy posting phase, I was thinking of the ultimate filling for a pie. You know, I realized that not many bakeshops make good pies and if there are some that do make, they are always the common ones, egg, apple, mango cream and the forever, till death ( translated: walang kamatayan ) banoffee pie which every bake shop in town is trying to duplicate ( one has to make, eat and finish this in one day, it will become a sour banana pie after a day ). Take for example, the Philippines favorite, the eternal barkada potluck offering Sugarhouse’s apple pie with grated cheddar cheese on top. Time in memorial did we have this, I remember when they opened in Greenbelt and buy this expensive apple pie that had cheese on top. We all thought it was the right apple pie and the crust so crumbly not flaky and very sweet. We grew up with this type of pie and up till now, it’s a comfort food to some. If you look at any French classical baking book, cheese was never placed inside an apple pie or apple tart, usually it is eaten in combination. It should have been their interpretation of the classic recipe…I hope…
Back again to daydreaming, thinking of what filling I can put inside the pie with a difference, I also wanted something that was familiar to your taste buds and ingredients are readily available. Out of nowhere, I got it, ready to share with you, gourmet enough to be called but simple and easy to make then suddenly. the creativity started to fade and disappear, all because of a person I associated with one of the ingredients…that person really had so much force and spirit that it broke me apart…but I am not going to let “it” affect me…The most insincere people are those who you use other people to gain other people’s confidence and support, how shameful, dreadful, ewwwwww! In my line of work, I get to face a lot of them everyday, some don’t even know they are doing it since they were never taught what was right and wrong…Breeding just like the horses…..hahaha.

I share with you the recipe, the filling not the feeling……….

CHOCOLATE HAZELNUT CREAM PIE

Ingredients:

Crust:

30 - 32 pcs whole oreo cookies, remove filling ,crush – 1 ½ cups
⅓ - ½ cup melted butter

Procedure:

Mix crushed oreos and melted butter.
This mixture must clump together when pressed like polvoron, if not add melted butter.
Press into a 9 inch removable bottom pan ( Arrow ). Chill for 10 minutes.

Filling:

¾ cup toasted nuts, chopped – cashews, walnuts, pecans
2 cups all purpose cream, chilled overnight
1 tsp vanilla extract
1/8 tsp almond extract
375 gms chocolate hazelnut spread, eg. N tella….

Procedure:

Whip all purpose cream until soft peaks, add in vanilla and almond extract. Chill.
Stir chocolate hazelnut spread until light. Fold in whipped cream. Pour this filling into crust. Smoothen top. Cover with plastic film and refrigerate overnight until filling is set.

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This entry was posted on Tuesday, June 17th, 2008 at 8:16 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.