Chiffon Cream Pie

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https://en.m.wikipedia.org/wiki/Chiffon_pie
Course: Dessert
Created by: Monroe Boston Strause
Invented: 1926
Place of origin: United States
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatinto provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. T…
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120–130 °F (49–54 °C) over simmering water, then whipped) be used instead of using raw whipped egg whites. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.

The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute.
Wikipedia · Текст по лицензии CC-BY-SA
https://www.allrecipes.com/recipes/17366
Перевести · Been around for many years, and it's still light, fluffy, creamy, and refreshing, particularly in summer. Garnish with more whipped cream and …
Chiffon pie. A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie...
en.m.wikipedia.org/wiki/Chiffon_pie
How to make lemon chiffon pie with whipped cream?
How to make lemon chiffon pie with whipped cream?
Scoop whipped cream onto the center of the pie and spread it slightly around, leaving much of the lemon chiffon surface exposed. Sprinkle the entire pie with remaining lemon zest and serve. What did you think about this recipe?
www.southernliving.com/recipes/lemon-chif…
Do you need to chill chiffon pie before serving?
Do you need to chill chiffon pie before serving?
Chiffon pies typically use gelatin as a stabilizer and need to be chilled before serving. Find more than 40 chiffon pie recipes for any occasion. Fluffy, creamy, and tart, this is a wonderful and unusual pie. Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.
www.allrecipes.com/recipes/17366/desserts…
https://www.bbc.co.uk/food/recipes/chiffon_pie_63461
Перевести · Place the pie in fridge for 20-30 minutes or until the chiffon …
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Перевести · 13.01.2021 · Chiffon Cream Pie Jan 13, 2021 - Explore jjsugarcookie axolotl's board "axolotls/ chiffon x cream pie uwu" on Pinterest. See more ideas about axolotl, axolotl cute, cute art. Cream pie x chiffon if you know (sir fluff) or (ghostfacenikol) you know what this a drawing for UMU image by Cat star . Ships . Cream pie x Chiffon …
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Перевести · 13.01.2021 · Chiffon X Cream mp3 download | download UNHEALTHY OBSESSION 【 COMPLETE MULTI-ANIMATOR PROJECT】 Chiffon x Cream Pie gratis | free Chiffon ... A chiffon pie is a type of pie …
https://www.allrecipes.com/recipe/12679/lemon-chiffon-pie
Перевести · 29.09.1999 · Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double bo…
https://ficbook.net/pairings/Chiffon---Cream pie
Chiffon/Cream pie, Chiffon, Cream pie, Annie, Ashley Размер: Драббл , 6 страниц, 1 часть
https://www.southernliving.com/recipes/lemon-chiffon-pie
Перевести · 29.05.2019 · Whip cream with powdered sugar until stiff peaks form. Add half of remaining lemon zest and mix to combine. Scoop whipped cream onto the …
Roll pie dough to a 1/8-inch thick …
Place gelatin in 3 Tbsp. water and …
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Chiffon pie is an American classic of sweet pastry filled with a light mousse-like filling. This version uses a raspberry and blueberry filling topped with whipped cream.
Ingredients
For the pastry
250g/10oz plain flour
pinch salt
100g/3½oz butter, plus extra for greasing
2 medium free-range eggs, lightly beaten
100g/3½oz icing sugar
For the blueberry jam
650g/1lb 7oz blueberries, reserving 30 blueberries for decoration
130ml/4fl oz apple juice
150g/6oz caster sugar
1½ tsp vanilla extract
1 tsp ground cinnamon
1 x 8g sachet pectin
2½ tbsp cornflour
For the raspberry chiffon filling
650g/1lb 7oz raspberries, reserving 20 raspberries for decoration
150g/6oz caster sugar
1 lemon, juice only
1½ sachets powdered gelatine, soaked in 5 tbsp cold water
100ml/3½fl oz double cream, whipped to soft peaks
For the chantilly cream
850ml/1½ pints of double cream, very cold - straight from the fridge
80g/3¼oz icing sugar
2 tsp vanilla extract
For the raspberry coulis
150g/6oz raspberries
50g/2oz caster sugar
1 tbsp cornflour
For the blueberry coulis
150g/6oz blueberries
50g/2oz caster sugar
1 tbsp cornflour
For the pastry, sift the flour and salt into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the lightly beaten eggs a little at a time, mixing until the dough just comes together (you may not need all the eggs). Knead lightly until it forms a smooth ball, then wrap in cling film and place in fridge for 45 minutes.
Pre-heat oven to 180C/350F/Gas 4. Lightly grease a 29cm/11½in pie tin.
For the blueberry jam, place the blueberries, apple juice, sugar, vanilla and cinnamon into a saucepan and bring to the boil. Reduce the heat and simmer for four minutes. Stir in the pectin and cornflour. Cook for one minute then remove from the heat and allow to cool slightly.
On a lightly floured surface roll out the pastry to a thickness of 0.5cm/¼in. Roll the pastry up over the rolling pin and transfer it to the greased tin. Gently push the pastry into the tin.
Place a square of baking parchment into the pastry shell, fill with baking beans and bake ‘blind’ for 15 minutes. Remove the paper and the baking beans and return the pastry case to the oven for 10-12 minutes until light golden-brown. Place the tin onto a cooling rack and set aside to cool completely.
For the raspberry chiffon filling, place the raspberries, sugar and lemon juice in a small pan and bring to the boil for 3-4 minutes. Strain the raspberries through a sieve into a bowl, pressing the fruit through the sieve with the back of a wooden spoon.
Remove the gelatine from the soaking water, squeeze and whisk into the raspberry mixture. Allow to cool slightly, then whisk in the whipped cream. Pour the chiffon filling into a large tray to cool. Check every 15-20 minutes until it is semi-set – this should take about an hour.
Spread the blueberry jam evenly across the base of the cold pastry case. Place in the fridge to set.
For the chantilly cream, chill a glass mixing bowl for 10-15 minutes in the fridge (both the cream and bowl should be very cold). Using a handheld electric mixer, whip the cold cream until soft peaks form when the whisk is removed. Sift in the icing sugar, add the vanilla and beat to combine. Do not overbeat as chantilly cream should be quite soft. Transfer the cream to a piping bag fitted with a large star nozzle and refridgerate.
When raspberry chiffon filling has thickened but is still pourable, pour it into the pastry case and smooth the top with a palette knife. Place the pie in fridge for 20-30 minutes or until the chiffon has fully set.
For the raspberry coulis, place the raspberries, sugar and 100ml/3½fl oz water into a small saucepan and gently bring to the boil. Simmer for four minutes, then press the fruit through a fine sieve into a mixing bowl. Return the fruit purée to the saucepan and stir in the cornflour. Bring the mixture to a simmer, stirring constantly, until thickened. Set aside to cool. Repeat the process for the blueberry coulis.
When the chiffon filling has set, pipe rosettes of chantilly cream on top, creating concentric circles, starting from the outside edge and working inwards.
Transfer the raspberry coulis to a piping bag fitted with a small plain nozzle, and pipe a swirl of coulis onto half the rosettes. Repeat the process with the blueberry coulis on the remaining rosettes.
Place a blueberry or raspberry onto each rosette with the matching coulis. Chill until ready to serve.

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