Page 353 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Divide the dough in half. Roll each piece into a rough rectangle
approximately the size of a half sheet pan (12 by 16 inches/30.5 by

40.5 cm). Transfer each rectangle to a parchment-lined baking
sheet and allow the dough to rest for 20 minutes in the refrigerator.
(Keep in mind that in the next step you’ll need an extra baking
sheet for every baking sheet you fill with dough now—so you’ll
have to work in batches if you don’t have enough oven space or
baking sheets. If you aren’t baking all the pieces at once,
refrigerate the dough that’s waiting in line.)

3
. Bake the dough for 10 minutes, or until the pastry starts to puff.
Place a piece of parchment on top of the pastry and then carefully

place an empty baking sheet on top of the parchment to gently
weight down the pastry. (You don’t want to smoosh the puff, just
tame it a little with an even distribution of weight.) Bake for 10
minutes more. Remove the empty baking sheet and continue
baking until the pastry is baked through, about 10 minutes. Set
aside to cool completely.

4
. Take a cake ring, 2½ inches (6 cm) wide by 3 inches (7.5 cm) high,
and use it to cut 24 rounds from the two pieces of puff pastry. Place

8 of the rounds on a parchment-lined sheet pan. Place a cake ring,
2½ inches (6 cm) wide by 3 inches (7.5 cm) tall, over each of the
8 rounds, so a piece of pastry is nestled at the bottom of each ring
—these are the bottom layers of the “pie cakes.” Set aside.
Reserve the remaining 16 rounds.

Procedure for the filling
1

. Place the chocolate in a large metal bowl and place the bowl over a
large pot of simmering water. Stir the chocolate until it’s completely
melted, being careful not to let it scorch or burn. Set the chocolate
aside to cool, but don’t let it harden.