Does Bakers Square have European truffle pie?

European Truffle Pie - Our award-winning European Truffle is a Chocolate lover's dream!

What is the secret to a great pie crust?

Cold butter is the key to flaky crusts . Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

Does Bakers Square make their own pies?

In addition, VICORP closed its Los Angeles County pie production facility in Santa Fe Springs . Two such facilities are still operating in Oak Forest, Illinois, and Chaska, Minnesota. These facilities, formerly VICOM, now "Legendary Baking," produce 18 million pies per year for Bakers Square, Village Inn, and J.

Are Bakers Square pies frozen?

The cream varieties also arrive frozen , enabling the retailer to offer them as a thaw-and-serve product. Defrosted, the fruit pies are good for five days and the cream pies, four days. In their frozen state, both varieties stay fresh for six months, said Doneghan.

What does adding vinegar to your pie crust do?

Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it . You can also substitute it with an equal amount of white vinegar. Cold Water: For pie crusts that are flaky, cold water is a must.

What is the best flour for pies?

“For a classic pie dough, nothing beats all-purpose flour ,” Erin Jeanne McDowell wrote in “The Book on Pie.” Even so, it can be bleached or unbleached, and the protein content can vary among brands even within one category. Other types include cake, pastry, bread and whole-wheat flours, to name just a few.

What does adding an egg to pie crust do?

But let's not underestimate the egg wash, a small but important step that gives the crust its shine. Lending countless baked goods (pie crust, pastries, breads, and more) a glistening golden shell, an egg wash also helps seal the dough, providing a protective barrier from the heat of the oven .

What's the difference between Dutch and truffle cake?

Chocolate truffle cake has three layers of chocolate truffle sauce in it. two in between and one layer on top. Dutch chocolate truffle cakes are moist but not to sweet ,and have eggless chocolate sponge covered with dark chocolate .

Did Bakers Square discontinue Oreo pie?

Well, sadly Baker's Square went out of business and Village Inn no longer sells the Oreo cream pie – so I created my own (dare I say tastier) version of our restaurant favorite.

What is truffle in bakery?

A chocolate truffle is a French chocolate confectionery traditionally made with a chocolate ganache centre and coated in cocoa powder, coconut, or chopped nuts . A chocolate truffle is handrolled into a spherical or ball shape.

Is there pie in Europe?

In fact, it really isn't that American at all. Countries across the world, especially across Europe, have their own unique (and ancient) pie recipes that come in all shapes and sizes . Some are sweet; many are savory and filled with cheese and potatoes.

European Truffle Pies Recipe (2024)

Published: Feb 14, 2014 · Modified: Mar 20, 2024 by Tonia Larson

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European Truffle Pies are mini pies with triple the chocolate! This chocolate pie recipe is perfect for the chocolate lovers in your life.

Every year during the month of February, you can get European Truffle Pies from Baker’s Square. It is “An exquisitely rich pie featuring dark chocolate silk, chocolate ganache, and chocolate whipped cream and curls, all atop a delectable dark chocolate cookie crumb crust.” Sounds amazing, right?

They say it is a chocolate lover’s dream. It is my sister-in-law’s favorite pie, but she only can have it during one month each year. I don’t think I’ve ever tried the real pie but I wanted to make my own mini version which are mini pie cups, filled with chocolate mousse, topped with chocolate ganache, chocolate whipped cream, and curls.

Start by making pie cups. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was about 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.

Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork. Brush lightly with beaten egg white and sprinkle with sugar. Bake at 450 degrees for 8-10 minutes.

Remove the pie crust cups from the pan and allow them to cool. While they are cooling, make the filling. Start with the chocolate ganache. Bring heavy whipping cream to a boil. Pour it over chocolate chips and allow them to sit without stirring for 3 minutes.

After 3 minutes, stir until smooth and allow it to cool to room temperature. The ganache for the European Truffle Pieswill be divided between the chocolate mousse, the ganache icing, and the chocolate whipped cream.

Next, make the chocolate mousse. Beat softened cream cheese, butter, and vanilla until light and fluffy. Add powdered sugar and beat until smooth. Add 1 cup, room temperature, chocolate ganache, and beat until smooth.

Gently fold in 2 cups whipped cream. Store in the refrigerator until ready to use. Put about 1/4 cup of chocolate mousse into each of the pie crust cups.

Top with 1 tablespoon of chocolate ganache.

Next, make the chocolate whipped cream. Using a cold mixing bowl and cold wire whisk attachment, beat whipping cream until slightly thickened. Pour in 1/2 cup of room temperature chocolate ganache and beat until stiff peaks form.

Ingredients

Mini Pie Crusts:

2 pie crusts
1 large egg white beaten
¼ cup granulated sugar

Chocolate Ganache (divided):

2 cups semi-sweet chocolate chips
1 cup heavy cream

Chocolate Mousse:

2 ounces cream cheese softened
4 tablespoons butter softened
1 teaspoon vanilla
½ cup powdered sugar
1 cup chocolate ganache room temperature
2 cups whipped cream

Chocolate Whipped Cream:

½ cup heavy whipping cream
½ cup room temperature chocolate ganache
Optional chocolate curls for garnish.

Instructions

Mini Pie Cups

Preheat the oven to 450˚F. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
Brush lightly with beaten egg white and sprinkle with sugar.
Bake at 450 degrees for 8-10 minutes.

Chocolate Ganache

Bring heavy whipping cream to a boil.
Pour over chocolate chips and allow them to sit without stirring for 3 minutes.
After 3 minutes, stir until smooth.

Chocolate Mousse

Beat softened cream cheese, butter and vanilla until light and fluffy.
Add powdered sugar and beat until smooth.
Add 1 cup of room temperature chocolate ganache and beat until smooth.
Gently fold in 2 cups whipped cream.
Store in the refrigerator until ready to use.

Chocolate Whipped Cream

Using a cold mixing bowl and cold wire whisk attachment, beat whipping cream until slightly thickened.
Pour in 1/2 cup of room temperature chocolate ganache and beat until stiff peaks form.

Assembly

Fill cups with about 1/4 cup chocolate mousse.
Top with 1 tablespoon chocolate ganache.
Add a dollop of chocolate whipped cream to each cup.
Optional, garnish with a chocolate curl.

Nutrition

Course: Pie

Cuisine: American

Author: Tonia Larson

Love this European Truffle Pies? Here are a few more desserts to check out:

Chocolate Chip Mocha Icebox Cake

Peanut Butter Pie

Nutella and Chocolate Pie