The Best French Silk Pie

hey guys today let's make my favorite french silk pie it's so smooth and perfectly chocolatey let's get started we're gonna start by making the oleo clust it's so simple first melt butter meanwhile lay parchment paper on the bottom of the pan so that the pie can get transferred easily set it aside and ground oleo I like making the clust without the filling I tried with it first and found the clust to be a little bit too sweet for the oleo clust I like grounding the cookies until very powdery so that they stick better add it to the warm melted butter and mix until combined transfer it into the pan and place it well on the bottom and sides of the don't be afraid to press firmly to prevent it from breaking easily later you don't have to grease the pan with butter as long as the pan is non-stick and chill it in the fridge until right before using now to make the chocolate filling start by melting dark chocolate once it melted completely set it aside next whip heavy cream the consistency of the whipped cream is important it should look fluffy and not too loose or stiff this is perfect to chill it in the fridge until right before using as the third and final component we are making part a bomb aka heated and sweetened egg yolk forms this makes the mousse perfectly rich and adds another layer of airy and smooth texture after whisking egg yolks and sugar in a small pan heat the heavy cream until it simmers gently add about one third of it first and whisk well and add the rest while whisking pour it back into the pan and heat it at a very gentle heat while constantly mixing once you start seeing the steam coming out remove the pan from the heat immediately otherwise the yolks get cooked quickly and gets lumpy now whip it immediately while it's hot continue whipping at high speed until it cools down to body temperature and also check the temperature of the chocolate it should feel the same as part a bomb when using it add one third of the part a bomb and mix until roughly combined add the rest and fold until roughly combined again we do not want to use hot or warm chocolate here as the air bubbles in the part a bomb collapse with the heat and lose their nice airy texture scrape the bottom and sides of the bowl and spatula to ensure the chocolate is completely blended in and add the whipped cream oftentimes whipped cream gets looser after leaving it for some time in the fridge so always check the consistency again before using add one third of it first and fold until roughly combined add the rest and fold fold until evenly incorporated and done transfer it onto the prepared pan with the chilled crust i like tapping the surface for some time like this to ensure there are no gaps between the crust and filling smooths out the surface chill it in the fridge for at least five to six hours whip heavy cream and sugar to make the whipped cream heat the sides of the pan with the broach or hot towel and do this evenly to ensure the crust and filling will be detached nicely top it with whipped cream and chocolate curls or shredded chocolate they are optional but if you like to make chocolate curls watch the additional tips section at the end of the video i'm sharing how i made them by the way if you prefer classic pie crust for french silk pie you can use it instead i'll leave the recipe down below as well let me know which one you prefer in the comment section oleo or pie crust use a hot knife to slice it more easily and neatly and it's complete enjoy the festive look is perfect for special occasions such as for holiday dinner tables valentine's day or for any chocolate lover it's so rich and chocolaty yet so airy and silky smooth i would love you to try it and let me know how you and your family or friends enjoyed it okay so to make the chocolate curls melt some dark chocolate start in the diced chocolate until the mixture reaches the desired temperature you'll need one quarter to one third the amount of the original melted chocolate spread it on the tray and wait until it gets firm before it completely gets hardened scrape off the surface with ice cream scoop it's that easy if you're not sure just test once and see if you need to wait for a longer time and if it gets too firm you can heat it in the microwave just a little bit but be careful not to overheat it seal the cut side tightly with plastic wrap to prevent it from getting dry and store it in the airtight container for this pie you always have to chill it in the refrigerator and not at room temperature you can also freeze it but just ensure to defrost it overnight in the refrigerator about the chocolate just like so many other chocolate desserts the type of the chocolate or the quality of the chocolate really affect the results so i highly recommend using just a really good chocolate if you want the best taste and texture today i use cacao berry couverture chocolate 64% cacao content that's my favorite percentage it's not too bitter or too sweet and lastly i wanted to talk about the filling traditional french silk pie is made with whipped butter combining with the chocolate mousse base but today you noticed that i didn't add any butter it's just because i love light and airy chocolate mousse filling so this is the chocolate mousse recipe i shared a while ago first i thought about okay maybe i might want to change the recipe a little bit because it's it could be a little bit boring to use the same recipe but i tried this recipe with it and it tasted amazing just tasted perfect so i didn't want to change anything else i hope you give it a try and that you did like always please let me know about how it turned out and how you enjoyed it for your special occasion so that's it for today thank you so much for watching like always enjoy pastry loving and i'll see you in my next video bye