Coconut Cream Pie with a Chocolate Coconut Shortbread Tart Crust, Chantilly Cream, and Chocolate Decorations.
Sifting the Cocoa Powder and Flour
After Rolling and Trimming the Edges
See all the butter pieces? Cutting the butter properly in the mixer is an important step to ensure proper final texture.
Mixing the creamy part of our pie
Melting the chocolate in a double boiler
Tempering the chocolate. This is important because the chocolate molecules spread apart when melted, and tempering it will bring those molecules back together while still retaining the consistency. It also helps the chocolate harden and not have a dull gray color. There are many ways to do this, but we used the ice bath method here.
From the top. I think it turned out very contemporary and beautiful if I do say so myself.
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