WARNING: THIS RECIPE CALLS FOR RAW, UNCOOKED EGGS!
Cookie (You can skip this part and just use the cookie parts of Oreos):
- 1 cup salted butter
- 1 1/2 cups Unbleached All-Purpose Flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup cream
- 1/2 cup granulated sugar + 2 tablespoons cocoa powder (for dusting)
French Silk Pie Ingredients:
- 3/4 cup unsalted butter, cool, but not hard
- 1/3 cup white sugar
- Dark Chocolate pieces (about 5 ounces)
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, cold
- Stabilized whipped cream* (recipe below) or 1 cup heavy cream whipped with 1/4 cup powdered sugar
- 2 tablespoons chocolate sprinkles or shaved dark chocolate
- Mix flour, cocoa powder, salt, and baking powder in a medium bowl. Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Divide dough into thirds, flatten into a rough disk about 1/2 inch thick, and wrap dough in plastic wrap. Refrigerate for at least 1 hour. (The original recipe calls for the cutting in of the butter.)
- Dust a cutting board with the sugar/cocoa mixture. (I like to roll my dough between two sheets of wax paper and dust that with the sugar/cocoa.) Roll dough out 1/8-inch thick and cut with a 2 ” circle or flower cutter for three-bite pies, or 1 1/2” circle or flower cutter for tiny pies. Place circles/flowers on a parchment-lined baking sheet. Prick cookies three times with a fork.
- Bake at 190°C for 10 minutes. Cool on pan for 5- 10 minutes before removing carefully to a wire rack to cool completely.
- In a double boiler, melt chocolate about 2/3 of the way. Remove top of double boiler and continue to stir until chocolate is completely melted. Set aside to cool further. I recommend cooling until the chocolate starts to thicken slightly so that it won’t melt the butter.
- In a large bowl or in the bowl of a stand mixer with the wire whip attachment, cream butter. Gradually add sugar, creaming well. Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating 4 minutes after each addition with mixer on medium speed.
- Transfer filling either to a pastry bag fitted with an open star tip or a large zip top bag that you will later cut 1/2 inch off the corner. If the filling seems a bit loose and you don’t trust that it will hold its shape and stay on the base, then refrigerate for about 10-15 minutes, or until you can pipe it and have it hold its shape. If the filling seems firm, start piping onto cookie bases. Refrigerate until firm, at least 30 minutes.
- Top with whipped cream squeezed out of another pastry bag with open star tip or zip-top bag. Top with sprinkles or shaved chocolate, if desired. Refrigerate until ready to serve
- Makes about 70 three-bite pies, OR about 120 one-bite pies
Stabilized Whipped Cream Frosting:
- 1/2 tsp unflavored gelatin powder
- 2 tbsp cold water
- 1 cup whipping cream
- pinch salt
- 2 tbsp confectioner’s sugar
- Sprinkle gelatin over cold water in small bowl to soften.
- Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
- Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
- In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. You will probably only need to whip it another 10-20 seconds before it’s done.
*A note about the stabilized whipped cream: this is really the way to go if you plan for these to last more than one day.