Deconstructed Raspberry Pie

Are you a casual baker who wants to go out of his comfort zone and try something more...elevated? Well, this recipe is for you! With this absolutely stunning dessert, youre gonna be surprised by how something so complicated can actually be simplified and achieved! Make sure to not miss the video of the process in the end, it will make everything easier for you to understand

ingredients:

for the white chocolate cremeux:

100 gr mik

200 gr heavy cream

40 gr glucose

36 gr egg yolks (about 2 yolks)

4.2 gr gelatin sheets

180 gr white chocolate

for the pie dough:

300 all purpose flour

50 gr granulated sugar

225 gr cold cubed butter

cold water (quantity depends, have 80 grams next to you, you are probably gonna use about 70 gr)

a pinch of salt

for the raspberry pie filling:

15 gr water

5 gr cornstarch (about 2 teaspoons)

100 gr raspberries

20 gr icing sugar (about 2 tablespoons, adjust it to your taste)

dash of lemon zest

few drops of lemon juice

for the italian meringue:

150 gr caster sugar

35 gr water

55 gr egg whites

special equipment:

stand mixer

piping bags

piping tips

blowtorch

thermometer

digital scale

hemisphere silicon mold (a silicon ice cube tray works fine!)

round cutters (optional)

The first thing we have to do for our dessert is the cremeux, cause it needs to freeze for 3-4 hours in order to be plated.

We are gonna start by making a creme anglaise. Combine the milk, cream and glucose and place over a medium heat until it gets hot and you can see the steams coming out. We dont want it to boil!

While the micture is heating up, you can take the gelatin sheets and place them in a bowl with cold water for 10-15 minutes. While the gelatin is blooming, go ahead and chop the chocolate. Once the gelatine is ready, drain it and squeeze it until all the liquid comes out. Place the chocolate and the gelatine in the same bowl.

When the cream micture starts steaming, slowly start pouring it inside the yolks while constantly beating. This way, we temper the eggs, so that we don't end up with scrambled eggs.

When all the milk is incrporated, put it back on the stove until it reaches a temperature of 82°C (180°F). Pour it on the chocolate and gelatine, and mix until homogenised. Fill half of the mixture into the silicon mold (i used a silicon ice cube tray) and freeze for 3-4 hours. Pour the rest into a piping bag and refrigerate.

Next up, we are gonna deal with the pie dough, because it has to be refrigerated, briefly, and then baked.

Combine flour, sugar and salt. After you stir it all together, add the cold cubed butter and try to rub the butter into the flour until you can no longer see huge clumps of butter. Make sure to see the video below, to see the process.

Now, we are gonna add the cold water. Dont use it all at once since you may not need all of it. Pour the water little by little into the micture, until you can see the dough forming.

When the dough is formed, wrap it in plastic wrap and refrigerate for 30 minutes.

Now, we are going to do the raspberry filling. Disclaimer, feel free to double or triple the filling recipe if you are making this for multiple people. For the purposes of this video i only needed one portion, and since raspberries are too expensive i only made a small batch.

First, combine water with cornstarch and stir until it is disolved. Then, place the cornstarch micture, sugar, raspberries, lemon zest and lemon juice into a pot. Feel free to adjust the sugar according to your taste, or the ripeness of your raspberries.

Place the pot on a medium heat, stirring often, until the raspberries break up a little and the micture thickens up.

Store in a small container until needed.

The dough has rested, its time to shape it and bake it.

Roll out the dough on some all purpose flour and use 7-8 cm diameter cutters to punch out the designs shown in the video. Don't hesitate to put your own spin to it! You can make it your own by doing a different design, or adding to the classic lattice, that i made.

When you're done with your design, put them in the frige for about 10 minutes and bake in a 200 °C (390°F) fan assisted oven for 18-20 minutes, depending on the thickness of your dough.

Let cool and set aside for the assembly.

Our last component is an italian meringue. The reason why we prefer an italian instead of a classic, french meringue is cause a french meringue will start leaking water (wheeping) after we plate it, since we wont bake it in the oven .

To start, place the sugar and the water on a little pot, and onto a medium high heat. When it starts to bubble, insert the thermometer and start beating the eggs. We want the eggs to be frothy by the time the syrup reaches 118°C (244°F).

When the syrup is ready, slowly start pouring it into the frothy egg whites, while whisking on high speed. Once the syrup is in, let the stand mixer run for about 5-10 minutes. The heat from the suryp "cooks" the eggs in a way, so they are safe to be consumed.

When its ready, place in piping bags and refrigerate until you start plating.

Finally! All the components are complete and we are ready to plate our dessert!

Spread some raspberry filling in the middle of the plate and cover it with the lattice design, to resemble the pie. Unmold the frozen cremeux by heating the outside of the mold with a blowtorch, and place them around the mini pie.

Now, start piping the meringue around the plate, using different nozzles. Pipe small dollops of the refrigerated cremeux to fill the space and have somewhere for the raspberries to sit. Place the pie crust semi-circles on the plate.

Now, strain the remaining raspberry pie filling to clear the seeds and pipe into the raspberries and around the plate to decorate. Place the raspberries on the plate and torch the meringue.

Success! You made it through this challenge, i hope you learned something new from it. Below you can find my video, i promise you its more helpful than the pictures. Dont hesitate to ask for any help/ advice in the comments. Now, enjoy your fancy delicacy!