Hi everyone! Yes that’s right, today we’ll be making a dessert using red pepper! ? That vegetable has a strong taste once cooked, that’s why I’ve combined it with strawberries and white chocolate. Surprisingly red peppers are so tasty in a sweet version and this is an association you should definitely try! These pies are made up of a Pie Crust, a Roasted Red Pepper Ganache, some Red Pepper/Strawberry Whipped Ganache and some Strawberry/Roasted Red Pepper Compote ?
For 4 pies of 8x8cm:
- 125g of flour
- 64g of sugar (icing or granulated)
- 64g of butter
- 15g of almond powder (optional)
- 25g of eggs (= half an egg)
- 1 pinch of salt
Red Pepper Ganache:
- 200g of white chocolate
- 100g of full liquid cream
- 50g of roasted red pepper
- 150g of full liquid cream
- 75g of white chocolate
- 1,8g of powdered gelatin (or sheets)
- 65g of strawberries
- 40g of boiled red pepper
- + 70g of white chocolate (for the external dots)
Strawberry/ Red Pepper Compote:
- 170g of strawberries
- 65g of roasted red pepper
- 20g of sugar
- 1 tbsp of lemon juice
- + 65g of fresh strawberries
- 4 strawberries halves
We’ll start with the Whipped Ganache:
1. Cut the red peppers into pieces and cook in boiling water until they soften.
2. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
3. Mix the boiled red peppers with the strawberries.
4. Melt the chocolate in a bain-marie.
5. Bring to boil half of the cream (75g) with the coulis.
6. Pour over the chocolate in 3 times. Mix vigorously.
7. Add the hydrated gelatin and the rest of the cold cream. You can mix with a hand blender to homogenize.
8. Wrap with cling film (it must touch the surface) and refrigerate overnight.
The next day:
1. In some rhodoid sheet (or plastic sheet) cut 4 squares of 8x8cm and 16 rectangles of 3×6,5cm (these are the dimensions of my mold, adjust to yours). The rectangles must be 1cm higher than the height of the mold.
2. Melt the white chocolate (the 70g) and place in a pastry bag. Cut the end to create a small hole. You can also make the dots without the pastry bag.
3. Pour dots of chocolate over the squares and rectangles. If you don’t use a pastry bag, just dip your pinky finger into the chocolate and use it to make the dots. Let the chocolate harden in the fridge.
4. Whip the ganache at medium speed until it forms very soft peaks.
5. Place the rectangles and square inside the mold.
6. Pour the ganache.
7. Freeze overnight.
For the Sweet Crust:
1. Cream the softened butter with the sugar.
2. Add the egg.
3. Add the flour, almond powder (optional) and salt.
4. Mix until you have a homogenous mixture.
5. Divide the dough in half.
6. Roll out the first half between two parchment papers to a 3mm thickness. Cut 4 squares of 8x8cm. Freeze until they harden.
7. Roll out the other half and cut 16 rectangles of 2×6,5cm (adjust to your dimensions). you may need to use the scraps. Freeze until they harden.
8. Preheat the oven to 180°C/356°F fan-assisted.
9. Place the square of dough inside the mold.
10. Add the 4 rectangles and make sure that they are perfectly welded together and to the bottom.
11. Prick the bottom with a fork.
12. Cook for 10-15min. The bottom and edges must be golden.
13. Gently unmold when they are still hot (I find it easier. Otherwise you can wait until they cool down).
For the Red Pepper Ganache:
1. Cook the red peppers in a 150°C/302°F preheated oven for ~30min. They must be soften.
2. Once cooked, burn the skin with a blowtorch (or the gas).
3. Take the flesh and remove the skin.
4. Melt the chocolate.
5. Mix the flesh (only the amount for the ganache. Keep the needed amount for the compote aside).
6. Bring to boil the cream with the coulis.
7. Pour over the chocolate and mix vigorously.
8. Pour inside the pie.
9. Let it harden in the fridge for at least 2h.
For the Compote:
1. In a saucepan, place the strawberries (170g), the flesh of the roasted red peppers, the sugar and the lemon juice.
2. Let it cook over medium heat until it thickens and has a texture similar to jam.
3. Mix with a hand blender.
4. Cut the fresh strawberries (65g) into small cubes. Add them to the compote.
5. Set aside until use.
It’s time to assemble!
1. Unmold the Whipped Ganache squares.
2. Heat the bottom of a tip (3,5cm) with a blowtorch (or the gaz). Gently create a hole in the middle of the square. Be very gentle and go bit by bit.
3. Place the Ganache over the pie.
4. Fill the hole with the compote.
5. Decorate with half a strawberry.
Your unusual pies are ready! Let the Whipped Ganache thaw in the fridge for ~1h.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: firstname.lastname@example.org or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂