We've been going through a great deal of butter around here, from the multiple batches of puff and choux pastry we've been experimenting with to our attempts at gougeres, Kouign Amann's, macarons, loaves, cakes, and doughnuts. This weekend I'm inviting over some friends to help me eat the two-dozen cream filled doughnuts I'm going to make, because, in my experience, doughnuts taste much better (even incredible) when they're fresh out of the fryer.
Last week I took a crack at making my first chocolate pie. I'm not going to lie, I completely destroyed the first crust during the blind-bake (Mary Berry would have been so disappointed) and had to make another. That, along with the overnight chill of the mousse, it sort of felt like I had been making this pie for a week straight. I invited over some friends to help me eat it, because I know my weaknesses, and let me tell you, I probably could have eaten this whole pie myself.
The crust was thin, flaky and buttery. The mouse was light and airy, a bit silky, with the taste of dark chocolate and coffee. The meringue topping was like a billowy cloud perched on top, light and airy, and the crispy toasty bit's gave it a resemblance to S'mores. It was incredible.