Almond Chocolate Cookie Cake Pie Recipe
Have you ever cooked a turducken? In case you don't know what a turducken is, it's a deboned turkey stuffed with a deboned duck stuffed with a deboned chicken. Turduckens are usually stuffed with breadcrumb dressing. Well, the idea for this elaborate dessert is smilar in concept, but a sweet version. I wanted to layer one dessert into another and create a special, sweet treat: a cookie cake pie.
Somehow I managed to wrestle the whole thing together and came up with a dessert that I think made sense. It consisted of an almond passion fruit cheesecake inside an almondine tart, which is stuffed into a vanilla chocolate slivered almond cookie pie and finally layered on puff pastry dough.
I rarely make exactly the same dish twice. Once you've worked on your fundamentals, you can start to use the basic recipe and create dozens of different variations. This unique dessert is a true reflection of my cuisine. I love experimenting with new dishes and seeing my loved ones enjoying the fruit of my labor. Now all I need is to come up with a clever name for this unique dessert!
Yields: 2 cookie pies2 (9-inch) frozen puff pastry dough disks
1 cup all-purpose flour
½ teaspoon baking powder
⅔ teaspoon baking soda
½ teaspoon salt
7 tablespoons granulated sugar
1 tablespoon pure vanilla sugar
1 teaspoon almond extract
9 tablespoons diced unsalted butter, at room temperature
2 whole eggs, at room temperature
½ cup brown sugar
3 ounces vanilla chocolate chips
¼ cup slivered almonds
10 ounces white almond flour
1 egg yolk
3 tablespoons frozen passion fruit pulp (or your favorite fruit pulp), thawed
2 ounces mascarpone cheese, at room temperature
½ cup heavy whipping cream, cold
sea salt and turbinado sugar dark chocolate almonds, for garnish
Preheat the oven to 375°F.
For the pie shells:
Make sure the puff pastry dough is thawed but still cold so it's easy to roll out. Place the dough into 2 (8-inch) pie pans lined with parchment paper. Follow the curve of the pans and let the excess dough hang on the outside of the pan against the edge. Gently press the dough with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork 3-4 times to let some of the steam out as they bake.
For the cookie dough:
In a food processor, cream 6 tablespoons of butter with 2 tablespoons granulated sugar. Add 1 egg. Whisk until well combined. Add ½ teaspoon vanilla and ½ teaspoon almond extract. Mix well. Add 1 cup all-purpose flour, ½ teaspoon baking powder, ⅔ teaspoon baking soda and ½ teaspoon salt. Mix until fully combined. Add ½ cup brown sugar, 1 ounce vanilla chocolate chips and ¼ cup slivered almonds. Mix until evenly distributed.
For the almondine filling:
Using an electric hand-held mixer, cream 3 tablespoons softened butter (at room temperature) with 3and whisk until fully combined. Add the almond powder and finish with 1 teaspoon vanilla extract. Mix until the batter is smooth. Set aside.
For the almond passion fruit cheesecake:
With a handheld mixer, whisk 1 egg yolk with 1 tablespoon granulated sugar in a small stainless steel (or heat-proof) mixing bowl until you get a pale, yellow foam.
Prepare a double boiler: Fill a saucepan with water, making sure the water barely covers the bottom of the stainless steel mixing bowl. Cover the saucepan with a small kitchen towel. That way, when the bowl is placed on top, it won't jiggle and there won't be any splatter of water in your egg yolk mixture. Bring the water to a boil then lower the heat to a gentle simmer. Place the stainless steel bowl over the saucepan and, using the handheld mixer, start whisking the egg mixture vigorously for about 3 minutes to thicken the texture of the egg yolks. The mixture should fall like a ribbon of sauce when you lift the whisk (or it should feel warm to the touch). Add the thawed passion fruit pulp and 2 ounces melted vanilla chocolate. Stir constantly using a silicone spatula. The mixture will thicken. Remove the saucepan from the stove.
In another mixing bowl, whisk the mascarpone cheese to soften it. Slowly add the passion fruit mixture to the mascarpone cheese, adding just a little bit at a time. Add ½ teaspoon almond extract. Mix well and set aside.
Divide the cookie dough in half and spread it with a spatula into the pie pans. Top with the almondine filling. Even out the top with a spreader and place into the hot oven.
Loosely cover with a sheet of parchment paper (to prevent the top from browning too quickly). Bake for 5 minutes. Lower the temperature to 350°F and bake for 30 minutes, rotating them half-way through so they bake evenly. A knife or a toothpick inserted into a cookie pie should come out clean. Remove from the oven. Transfer the cookie pies to a cooling rack. Allow to cool completely.
Meanwhile, complete the cheesecake filling: Ensure the whipping cream is whipped cold. Whip the cream (at low speed) for 2-3 minutes until creamy and smooth. Add 1 tablespoon granulated sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Pour ⅓ of the whipped cream into the passion fruit mixture. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the whipped cream to get a light and airy mousse.
Once the pies are cooled, complete the dessert with the cheesecake part. Cover with plastic wrap, then place in the freezer for 10 minutes.
Remove the plastic wrap and garnish with chocolate decorations (see tips). Cover with more plastic wrap, and refrigerate for at least 1 hour.
Serve with a nice hot tea.
I used Guittard vanilla apeels but if you can't find any, you can replace them with white chocolate chips.
I used Bob's Red Mill almond flour.
The method used for the cheesecake to ensure that the egg yolks are fully cooked is basically the same as is used to make a sabayon.
I buy passion fruit pulp at a local specialty market. You can substitute your favorite fruit pulp.
I used chocolate covered almonds from Trader Joe's.
How to create the chocolate decorations: Melt about 1 cup of milk chocolate using a thermometer (see notes). Line a baking sheet with a silicone mat (or parchment paper). Using a silicone brush, brush the chocolate onto the silicone mat. Let the chocolate set for about 2-3 minutes. Using an icing spatula, spread the chocolate. Chill in the refrigerator for about 5-7 minutes. The chocolate should harden without streaks. Using a clean icing spatula, delicately lift and break the chocolate into several 2-½" pieces. This can be prepared in advance. Ganish the cheesecake top with the chocolate pieces.
Tempering chocolate: I usually use a digital thermometer to reach the perfect temperature for tempering chocolate. The melting temperature for chocolate should be between 113 and 118°F. Let the chocolate cool down to 85°F.
My little trick to ensure that the serving plate is always clean is to line the plate with a piece of parchment paper cut in half (placed close together) before placing the cake. That way you can just pull each half away from the middle; delicately remove the pieces of paper once the dessert has set in the refrigerator and start decorating.Published By: on April 11, 2014.