So awhile back my boss, Paul, brought an Earl Grey Tea Pie from The Pie Hole https://www.thepieholela.com to share with us at work. It was unique and quite good - there was a layer of chocolate over the pie crust, topped with Earl Grey pastry cream, a generous amount of whipped cream, and chopped pistachios. Of course, since we don't have a Pie Hole anywhere near Murrieta, I started thinking about how I might recreate this recipe at home. I ended up with this version, which is not a pie at all, but rather a cake with a thin layer of sweet short pastry crust ("Pate Sucre") on the bottom, followed by a thin layer of chocolate ganache, vanilla sponge cake, Earl Grey tea infused pastry cream, whipped cream, and chopped pistachios. I have to say that I like this even better than Pie Hole's pie! The recipe is not difficult at all, just takes a little organization and planning to make each component for final assembly. Oh, and feel free to add some fresh strawberries as garnish!
Earl Grey Tea Pastry Cream:
4 egg yolks
1/3 cup flour
3 bags of Earl Grey tea (cut off the string & paper ends)
2 cups whole milk
1 tsp. vanilla bean paste or vanilla extract
pinch of salt
3 bags of Earl Grey tea (cut off the string & paper ends)
1/2 cup sugar
1. In a large bowl, whisk the sugar and egg yolks together until combined. Stir in the flour.
2. Place the milk, vanilla, pinch of salt and tea bags into a medium saucepan. Heat over medium-low heat and simmer 10-12 minutes or until the mixture starts to change to a medium tan color, stirring frequently. Remove the pan from the heat and remove the tea bags.
3. Pour a couple ladles of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling (this is called "tempering"). Add the remaining milk mixture to the tempered egg mixture and stir well.
4. Add the mixture back to the saucepan and bring to a boil over medium heat; whisk constantly for 4-5 minutes or until the mixture has thickened. Pour into a bowl and place a sheet of plastic wrap directly over the mixture to prevent a skin from forming. Cool to room temperature, then refrigerate 3-4 hours.
Vanilla Cake:
1 recipe vanilla sponge cake http://thegrubfiles.blogspot.com/2017/02/vanilla-sponge-cake.html
Pate Sucre (Sweet Short Crust Pastry):
1 recipe pate sucre https://thegrubfiles.blogspot.com/2018/05/pate-sucre-sweet-short-crust-pastry.html
1. Bake the vanilla cake and set aside to cool.
2. Bake the pate sucre in a 9" springform pan and set aside to cool.
Chocolate Ganache:
1 1/2 cups semi-sweet chocolate, chopped (also ok to use chips)
1 cup heavy cream
1. Place the heavy cream into a medium saucepan and bring to a boil; turn of heat and stir in the chocolate. Let stand 5 minutes or until softened, then stir to combine. Ok to cover and refrigerate if not using right away.
Whipped Cream: Use this recipe from my Black Forest Cake post https://thegrubfiles.blogspot.com/2018/01/hubert-kellers-black-forest-cake.html
Assembly:
1. Pour 1 1/2 cups of the chocolate ganache over the pate sucre in the springform pan. Tilt the pan to distribute the ganache evenly, or use a small offset spatula to spread the mixture evenly over the pastry crust. Reserve the remaining ganache for another use.
2. Place a strip of acetate or parchment paper along the inner rim of the springform pan - use a small piece of tape on the outside to tape the ends together. This step is optional, but will help keep the cake edges looking nice and clean when you unmold it.
3. Pour the chilled pastry cream over the chocolate layer and spread evenly with an offset spatula.
4. Slice one of the vanilla sponge cake layers in half and carefully place on top of the pastry cream layer. Wrap the remaining cake layers in plastic wrap, place in a Ziplock-type freezer bag, and freeze for future use.
5. Pipe whipped cream decoratively on top of the cake (I use a pastry bag with a large star tip).
6. Sprinkle 3-4 tbsp. chopped pistachios on top of the cake. You can also garnish with fresh sliced strawberries.
7. Cover the cake and refrigerate at least 2 hours before serving.
Earl Grey Tea Pastry Cream:
4 egg yolks
1/3 cup flour
3 bags of Earl Grey tea (cut off the string & paper ends)
2 cups whole milk
1 tsp. vanilla bean paste or vanilla extract
pinch of salt
3 bags of Earl Grey tea (cut off the string & paper ends)
1/2 cup sugar
1. In a large bowl, whisk the sugar and egg yolks together until combined. Stir in the flour.
2. Place the milk, vanilla, pinch of salt and tea bags into a medium saucepan. Heat over medium-low heat and simmer 10-12 minutes or until the mixture starts to change to a medium tan color, stirring frequently. Remove the pan from the heat and remove the tea bags.
3. Pour a couple ladles of the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling (this is called "tempering"). Add the remaining milk mixture to the tempered egg mixture and stir well.
4. Add the mixture back to the saucepan and bring to a boil over medium heat; whisk constantly for 4-5 minutes or until the mixture has thickened. Pour into a bowl and place a sheet of plastic wrap directly over the mixture to prevent a skin from forming. Cool to room temperature, then refrigerate 3-4 hours.
Vanilla Cake:
1 recipe vanilla sponge cake http://thegrubfiles.blogspot.com/2017/02/vanilla-sponge-cake.html
Pate Sucre (Sweet Short Crust Pastry):
1 recipe pate sucre https://thegrubfiles.blogspot.com/2018/05/pate-sucre-sweet-short-crust-pastry.html
1. Bake the vanilla cake and set aside to cool.
2. Bake the pate sucre in a 9" springform pan and set aside to cool.
Chocolate Ganache:
1 1/2 cups semi-sweet chocolate, chopped (also ok to use chips)
1 cup heavy cream
1. Place the heavy cream into a medium saucepan and bring to a boil; turn of heat and stir in the chocolate. Let stand 5 minutes or until softened, then stir to combine. Ok to cover and refrigerate if not using right away.
Whipped Cream: Use this recipe from my Black Forest Cake post https://thegrubfiles.blogspot.com/2018/01/hubert-kellers-black-forest-cake.html
Assembly:
1. Pour 1 1/2 cups of the chocolate ganache over the pate sucre in the springform pan. Tilt the pan to distribute the ganache evenly, or use a small offset spatula to spread the mixture evenly over the pastry crust. Reserve the remaining ganache for another use.
2. Place a strip of acetate or parchment paper along the inner rim of the springform pan - use a small piece of tape on the outside to tape the ends together. This step is optional, but will help keep the cake edges looking nice and clean when you unmold it.
3. Pour the chilled pastry cream over the chocolate layer and spread evenly with an offset spatula.
4. Slice one of the vanilla sponge cake layers in half and carefully place on top of the pastry cream layer. Wrap the remaining cake layers in plastic wrap, place in a Ziplock-type freezer bag, and freeze for future use.
5. Pipe whipped cream decoratively on top of the cake (I use a pastry bag with a large star tip).
6. Sprinkle 3-4 tbsp. chopped pistachios on top of the cake. You can also garnish with fresh sliced strawberries.
7. Cover the cake and refrigerate at least 2 hours before serving.
For the pastry cream: whisk the sugar and egg yolks together.
Add the flour.
Whisk well to combine.
I use Twining's Earl Grey tea for this recipe.
Simmer the milk, sugar, pinch of salt and tea bags for 10-12 minutes over medium low heat.
Temper the egg mixture by adding a couple ladles of the hot milk mixture.
Whisk the mixture vigorously to prevent the egg from scrambling.
Pour in the remaining milk mixture to the egg mixture, whisking constantly until well combined.
Pour the mixture back into the saucepan and bring to a boil over medium heat; whisk constantly for 4-5 minutes or until the mixture has thickened.
Pour into a bowl and place a sheet of plastic wrap directly over the mixture to prevent a skin from forming. Cool to room temperature, then refrigerate 3-4 hours.
Make the pate sucre.
For the chocolate ganache you can use chocolate bars (chopped up) or chips.
Bring the heavy cream up to a boil, turn off the heat.
Stir in the chocolate; let sit for 5 minutes or until the chocolate has melted.
Pour 1 1/2 cups of the chocolate ganache over the pate sucre in the springform pan. Tilt the pan to distribute the ganache evenly, or use a small offset spatula to spread the mixture evenly over the pate sucre.
Top with the Earl Grey pastry cream and a layer of vanilla sponge cake
Make the whipped cream https://thegrubfiles.blogspot.com/2018/01/hubert-kellers-black-forest-cake.html
Unsalted pistachios, chopped.
Pipe the whipped cream on top and sprinkle with chopped pistachios.
The cake can also be garnished with sliced fresh strawberries.
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