Page 355 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the ganache
1

. Place the chocolate in a mixing bowl. Set aside. In a heavy
saucepan over medium-high heat, stir the cream, butter, corn
syrup, and salt until the butter has completely melted and the
mixture comes to a low simmer. Pour the cream mixture over the
chocolate and allow to sit for a few minutes, undisturbed, to allow

the chocolate to melt. Then whisk the mixture until emulsified and
smooth.
2
. Remove the pies from the freezer and place a heaping tablespoon

of ganache on top of each pie. Smooth with an offset spatula.
Return the pies back to the freezer for 10 minutes to allow the
ganache to set.

Assembling the Bees
1
. Remove the pies from the cake rings by placing each pie on top of

a tall container that’s slightly narrower than the pie itself (I use a
spice bottle). Gently heat the sides of the ring with a heat gun or
blow dryer and carefully tug the ring down so it falls away from the
pie. Continue with the remaining pies.

2
. Cut the décor sides: Wrap a piece of kitchen twine around the
circumference of the pie (it should be around 8¾ inches/22 cm, but
it’s always safer to take your own measurement) and cut the twine
to the exact circumference. This is your joconde-side

measurement.
3
. Before you take the décor sides out of the sheet pan, gently dust

the joconde with confectioners’ sugar. Trim the outer edges of the
cake with a thin paring knife. Place a piece of parchment over the
cake; then place a sheet pan over the parchment and flip the cake
over. Carefully remove the top sheet pan and then very gently
remove the baking mat. Cut 8 pieces of joconde to match the