Jun 27, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Creamsicle Pie

Tracy Obolsky's Creamsicle Pie.

Graham cracker crust, orange marmalade, orange candy, custard base, bavarian cream, orange gelée and candied orange slices by Tracy Obolsky, Pastry Chef of North End Grill in New York, NY.

 

Yield: one 9” pie

Tracy Obolsky, Pastry Chef, North End Grill, New York, NY.

Graham Cracker Crust:

  • 3.5 oz/100 g unsalted butter, melted
  • 6.2 oz/177 g graham cracker crumbs
  • 1/8 tsp salt
  • 0.6 oz/17 g granulated sugar

Mix dry ingredients together in a bowl. Mix in the melted butter until combined. Press mixture firmly into 9” pie pan, making sure to go all the way up the sides of pan. Bake at 325°F for 20 minutes.

Orange Marmalade:

  • 7 oz/200 g orange zest strips (removed with peeler)
  • 20.4 oz/580 g orange segments
  • 14.8 oz/420 g orange juice
  • 5.3 oz/150 g granulated sugar
  • ¼ tsp salt
  • 1 tsp citric acid

1. Blanch orange zest then rinse with cold water and drain.

2. Put all ingredients in a medium sized pot and simmer on low heat until all but 3 tablespoons liquid is left.

3. Puree in a Vitaprep. The mixture should be slightly chunky and have some texture. Cool down in an ice bath, then spread 4.7 oz/135 g into the bottom of the graham cracker pie shell.

Orange Candy:

  • 8 liq oz/236 ml water
  • 28.2 oz/800 g granulated sugar
  • 23.8 oz/675 g light corn syrup
  • 0.7 oz/20 g orange oil
  • Drop of orange food coloring

1. Cook water, sugar and corn syrup to 310°F. Turn off the heat and carefully stir in the orange oil and orange food coloring until the color is homogenous. Pour out onto a silicone mat and let cool.

2. Once cooled completely, grind candy in a food processor. Store in an airtight container at room temperature.

Custard Base:

  • 7 oz/200 g egg yolks
  • 3.5 oz/100 g granulated sugar
  • 1.2 oz/35 g light brown sugar
  • 17.6 oz/500 g milk
  • 17.6 oz/500 g heavy cream 36%
  • 1 vanilla bean, split lengthwise and scraped
  • 1 tsp salt

1. In a medium bowl whisk together the yolks and both sugars.

2. Heat the milk, cream, vanilla, and salt in a medium pot until steaming. Temper the hot mixture into the yolks and sugar. Temper back into the saucepan and cook to 185°F, then strain and cool down.

Bavarian Cream:

  • 1.5 sheets gelatin (silver), bloomed
  • 7 oz/200 g Custard Base, divided          
  • 4.7 oz/133 g heavy cream (36%), lightly whipped

1. Bloom the gelatin in ice water and drain.

2. Add the gelatin to 3.5 oz/100 g of the Custard Base and cook gently over low heat while stirring until the gelatin is dissolved. Strain that into the remaining 3.5 oz/100g Custard Base. Slowly fold the custard into the lightly whipped cream. Carefully pour into the cooled graham pie shell making sure to stop a ¼” from the top to leave room for the gelée. Let set up in the refrigerator for at least 2 hours.

Orange Gelée:

  • 2 sheets gelatin
  • 8.4 oz/240 g orange juice          
  • 0.88 oz/25 g granulated sugar                      
  • 1/16 tsp citric acid       
  • 1/16 tsp salt

1. Bloom the gelatin in ice water and drain. Add the gelatin to the rest of the ingredients and cook in a small pot until the gelatin and sugar are dissolved. Cool down while stirring until cold to the touch. This should only take a minute or two.

2. Very slowly and carefully pour the orange gelee onto the the Bavarian cream layer in the pie shell from only about ½” from the surface so that it does not break through the Bavarian layer. Pour the gelée until it starts to overflow, then refrigerate and do not disturb the pie until the gelee has set up, about 3 hours.

Whipped Cream:

  • 17.6 oz/500 g heavy cream 36%
  • 0.88 oz/25 g granulated sugar
  • ½ tsp vanilla paste
  • Pinch of salt

Whip all ingredients to medium peaks.

Candied Orange Slices:

  • Oranges, as needed
  • Simple syrup, as needed

1. Slice oranges on the slicer until thin but not falling apart (#13). Layer orange slices in a hotel pan in a single overlapping layer. Pour enough simple syrup to cover all orange slices and cover hotel pan with foil. Bake at 300°F for 20-30 minutes until tender but not falling apart.

2. Cool down and store the slices in the simple syrup they were cooked in.

Plating:

Portion pie into 8 slices using a serrated knife. Place a slice of pie in the middle-right of a round plate. Put a dollop and a half of whipped cream to the left of the slice. Sprinkle crushed orange candy on top of the cream. Take a candied orange slice and tear it starting at the zest just to the center. Twirl it to look like a flower and place between the cream and the slice of pie. Repeat with another orange slice and place on top of the other.

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