So for Halloween this year I was giving out candy and I bought a big box of various Cadbury chocolate bars.
So before I had this much
Yea not a lot of children, I think they all went to the rich white neighbourhoods which is okay somewhat justified cause Chinese people usually don't give out free things but joke's on them because actually this year a lot of my neighbours were also giving out stuff.
Anyways so I have copious amount of candy what should I do?
Baking the answer is always baking.
This one is all about the Wunderbar (or Starbar if you're from Europe), my favouritest candy bar EVER! It's like there's peanut butter which is delicious and then there's this chewy caramel that matches so well and it's all covered in CHOCOLATE! Also there's this crunchiness that I don't even know how they do it!
So I thought I got this imagery of it being all gooey and melted and I know the best way to do that is put it in a pie! A cup pie to be specific. Nothing ever goes wrong in a pie! I added a cream cheese filling for additional goodness and topped it with meringue to give some lightness to the dessert.
Servings: 5 cup pies
WunderBar - 5 (one per pie)
Pie Dough - 225 g (I made a post on how to make pie dough here: http://joyciel.livejournal.com/84794.html#cutid1 don't mind my old shoddy camera though!)
Cream cheese - 125g (1/2 block)
Cream - 75 g
Eggs - 2 large, separated
Sugar - 60g (1/3 cup)
Icing sugar - 50g (1/4 cup)
1. Preheat to 350, take the cream cheese out, separate the eggs
2. Roll your dough till it's about 3 mm in thickness, remember to flour the surface and the roller frequently!
3. Just cut them in squares and mold it around the cupcake tin, if there is space or tears, just take some more dough and fill it, no one will notice!
4. Line wax paper ON TOP of the dough, and fill with rice, this keeps the bottom from rising up. Then I can use the rice later for cooking!
5. Put in oven at bottom rack for ten minutes or until done.
6. While the dough is in the oven, take out the paper and rice, check if the bottom is done, put it back in the oven (without the paper and rice) at middle rack, until done.
7. Cut the cream cheese into square and beat with the sugar in a mixer (stand or hand) with whisk attachment till soft and lighter.
8. Slooooooooooooowly add the cream at low speed until throoughly incorporated.
9. Add the eggs YOLKS, when it's well incorporated, change to high speed to beat some more air into it.
10. Add the mini wunderbar into the bottom, top it off with the cream cheese mixture.
11. Change the oven to 325, put the cupcake tins on a cookie sheet and add some water to the SHEET (not the cupcake tins lol) this will make a water bath. Put it on the middle rack. Check after 10 minutes.
12. In the meantime, whip up the egg whites, MAKE SURE ALL THE EQUIPMENT IS CLEAN!! Any oil and it won't work. Beat the whites till it starts foaming, then add the icing sugar.
13. When the cheesecake part is done (the texture should be jiggly but definitely solid. Like custard basically), let it cool for 30 minutes.
14. Using a star tipped pipe (mines say 825 so I think that's the size...) and make small rosettes around the top, I made five around and one in the middle. (see note)
15. Put in the oven at the middle for five minutes, take out of the oven.
16. Turn the oven to 400, when it reaches 400, put the pies in at the top rack until the top is nicely browned.
Note: I will make a piping post soon (I only know like three styles though) but a good place to learn how to make rosettes are here: http://www.youtube.com/watch?v=Vfbh1UaZSe0 she also did shells!
Well the pie was lovely, surprisingly not that sweet. It has all the taste of the wunderbar but with a bit more indulgence with the cream cheese and the meringue give it a lighter texture and flavour that works well with the heavier ingredients. Also it makes the pie all nice looking =D!