Gluten-free recipes are here to stay. Many people are gluten intolerant and they would rather not have it. Of course if you have Celiac disease that definitely will put you in the class of no gluten period.
Last week was a very busy week for me and Chef Sherrie. Her daughter Nicole got married and we catered the wedding.
Many of our recipes are gluten-free, including the desserts. This recipe was delicious if I may say so myself, and the gluten-free pate brisee had a terrific texture and flakiness. When I test a recipe, especially if it is gluten-free, my goal is that the taste is as close as possible to a traditional recipe with gluten if not better.
Gluten-Free French Silk Pie
1/2 C of sugar (divided in two 1/4 c portions)
1 1/4 stick of softened butter
3 tbsp of instant coffee diluted (it will bring out the flavor of the chocolate)
4 oz of bittersweet chocolate morsels
1 1/2 tsp vanilla extract
1 C of heavy cream
1 tbsp confection sugar
Place a bowl over simmering water. The bottom of the bowl should not touch the water underneath. This procedure is called Bain Marie.
In the Bain Marie whisk the eggs with 1/4 c of sugar plus the 3 tbsp of coffee.
Continue whisking for about 8 minutes until the internal temperature reaches 160 degrees. Make sure the eggs don’t scramble by continuously whisking. The egg mixture should be thick. Remove and continue whisking so the mixture cools and does not scramble.
In a mixer cream the butter and 1/4 c of sugar.
In a Bain Marie melt the chocolate add the vanilla and salt. Remove to the side, let it cool a little bit, use when warm.
Now pour the chocolate over the butter and continue mixing. Add the custard and continue mixing until smooth.
Pour over the crust and refrigerate for a few hours.
2 1/2 C plus 2 tbsp of Gluten free flour
2 tbsp of maple sugar
3/4 tsp of sea salt (very fine)
2 sticks of cold unsalted butter diced (keep refrigerated until you are ready to use)
In a big bowl combine flour, sugar, and salt. Add the cold diced butter and sablee (it is a French word that means combine the ingredients with butter with the tip of your fingers until the mixture resembles wet sand).
While sableing, add the egg. Work fast so the mixture stays cold and your hands don’t get warm. It is ok that you will have some butter not mixed.
Form the dough into a disc between two parchment papers.
Refrigerate for an hour.
Make the pie crust and bake at 350 for 10 to 12 minutes. Remove and cool for 20 minutes.
Pour the custard mixture in the crust and refrigerate for a few hours until it sets.
Enjoy with a dollop of whip cream. The whip cream is very easy to make:
In a bowl whip the cream and 1 tbsp of sugar until it forms a peak. Do not over-whip.
Voilá, a delicious dessert for you and any gluten-intolerant friends!