Chocolate ganache and caramel pie?! Hell yes! Seriously, what could go wrong?
There were three steps to this recipe and failure at every step.
Step 1 - make the crust. The recipe said it would come into a ball. Uh - not even close, the dough was powdery and dry. I crammed it into the pan anyway and hoped for the best, maybe it was a small oversight in the description....
Step 2 - make the caramel. I've never made caramel before, and I won't lie - I was intimidated. It said to boil until it turned a "light amber" colour. I panicked and put the cream in too early. Now it looks like someone threw up in my pie crust.
I'll admit the caramel was my mistake.
Step 3 - make the chocolate ganache. This was the easiest step and the biggest fail. I think there was way too much cream in there because it wouldn't harden. After being in the fridge overnight it still has the consistency of maple syrup.
So by the time we cut into it - chocolate tsunami.
I've never had a recipe fail this bad with Chatelaine?!
2 comments:
No.1: Chatelaine is still in print?
No. 2: Is that your crust in the background in photo 2? It looks good in the photo.
No. 3: Did it taste good?
I was so excited when I saw the top photo as the post teaser-- I LOVE ANY AND ALL OF YOUR POSTS THAT INVOLVE BIRD-FLIPPING! This post was no different. :) Love!
(I tried to make a shortbread crust once for a tart and failed epically. NOTHING like it looked in the picture.)
Anyway. Even though this recipe was a major fail at every step, it still sounds tasty. I remember my mom making caramel for caramel corn once-- definitely intimidating but also delicious. A chocolate tsunami can't be all bad, right?
Post a Comment