双层巧克力樱桃树莓生日派

如果我只根据味道给它打分，那就有4个叉子，但我只给它打分2个，因为它真的很难做。我是一个经验丰富的面包师。这很难，我把我的一个弹簧平底锅弄坏了，因为它太粘了。巧克力蛋奶冻的味道和稠度都很棒，我肯定会在一个单独的食谱中使用它，但我再也不会做了。

• kerrymoon

• 明尼阿波利斯、锰

• 3/16/2016

把两个馅饼堆在一起的想法似乎是一种灾难。唉，结果还不错。而且长得很漂亮。以下是我认为对它的成功有益的几个关键因素。1)冷是关键。无论什么时候，只要你有机会让自己凉快一晚，就去吧。这让一切都凝固了。2)像我所有的派一样，我花了三天的时间来做这件事。饼皮是最易变的，所以用3个小步骤来做更容易，也更有价值。a.第一天:做面包皮。 Chill overnight, covered in plastic wrap. b. Day Two: Roll dough. Place in pie plate and chill over night covered in plastic wrap. c. Day Three: Add filling and bake. 3) I played it safe and made THREE double crusts. I wanted to make sure the crusts were thick enough to hold the filling and not collapse on each other. I used one double crust to fill each springform pan, and divided the third double-crust in half to make the tops. 4) The chocolate filling did not fill the pan and left about an inch of space. I decided to just move forward with it. When I added the top crust I pinched the crusts to make a seal and rather than leaving a certain amount of crust overhanging the pan, I just left a larger amount [of what was intended to overhang] up the remaining inch of the pie pan. After baking, the pie rose and filled in perfectly! I was impressed. 5) I also had to bake each pie about 30-40 minutes longer than it called for. I also covered each pie with foil after the halfway mark. 6) After the pies were done baking, I let them chill overnight before the final assembly. 7) I chose to use leftover raspberries to garnish the top of the pie tower. /Users/pravda72/Desktop/IMG_6420.JPG

• sirjeffreywarr

• 明尼阿波利斯、锰

• 2/14/2016

我是唯一一个疯狂到想尝试这种夸张食谱的人吗?这封邮件出现在我的收件箱里那天，我自愿为我的两个兄弟姐妹的家庭生日庆祝会带甜点，我想，“这算什么?!”这很有趣，但很耗时——我在三天的时间里分阶段完成，第四天装饰并上桌。最后的结果当然不像照片上那么漂亮，但全家人都认为它太好吃了，值得付出努力。而且，它可以轻松地为15个人服务。一些建设性的想法:(1)双层的任何一层都是一个突出的甜点。生的时候，我觉得巧克力似乎不够巧克力味，浆果似乎太酸了，但煮熟后，尤其是搭配在一起时，它们都是美妙的——天鹅绒般浓郁的巧克力和明亮的浆果。(我用的是冷冻的浆果。)(2)面团在冷藏一夜之后毫无疑问变得更好了。刚开始的时候它看起来很易碎，但压在一起的时候却能完美地粘合在一起。除非在室温下放置至少15分钟，否则是不可能把面团擀开的，所以我不知道为什么食谱上说要把面团的其他部分放在冰箱里，而你要擀出第一部分和后面的部分。 (4) It would have been helpful to leave more crust overlap than the recipe called for, as it shrank and caved a little on the top as it cooked. (5) Cut substantial vents, especially in the chocolate pie, so the crust doesn't bubble up and form a dome over the pie. (6) Forgetting to put parchment paper at the bottom of the pans was a near-fatal mistake. (7) The cooking time, especially for the berry pie, was substantially longer than the recipe indicated. I think I cooked it an extra 30 extra minutes. It still seemed wobbly when I removed it from the oven but was fine when chilled. (8) The chill time is key. (9) I followed the recipe to the letter but used 9" instead of 8" pans, because that's what I had. Might have made a difference in the ease of stacking to have used 8"! (10) Go for it, and don't worry if the end result doesn't look perfect!

• CarolineTN

• 纳什维尔

• 2/12/2016