Page 356 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

measurement you made with
the twine.

4
. Using a small offset spatula, smooth a very thin layer of ganache
around each little pie to create an adhesive for the joconde. Gently
wrap a joconde strip around the pie, pressing gently, and wrap with
a piece of plastic wrap. Refrigerate for 20 minutes to allow the

joconde strip to adhere properly.
5

. Pinch dime-size pieces of marzipan from the small loaf. Roll the
pieces in your hand to make an oval shape about ½ inch (6 mm) in
length. Continue making ovals until you have a total of 8.
6

. Take the pies from the fridge and place the ovals of marzipan on
top of each pie.

7
. In a microwave-safe bowl, melt the chocolate in 30-second bursts
until it is melted. Allow the chocolate to cool slightly, but make sure
it remains soft. Transfer it to a small piping bag fitted with a small
open pastry tip. Pipe strips of chocolate along the backs of the
marzipan ovals. For wings, take two slices of almond and place
one on either side of each bee, using a touch of melted chocolate

at the bottom as glue. At the head of the bee, pipe two little dots of
chocolate for eyes.

8
. Serve immediately.
NOTE

To make tulle patterns, like stripes, professional pastry chefs use
expensive tools available only to the trade. But I've found that wide-
toothed icing scrapers work just as well. Or go to the paint
department at your hardware store: At The Home Depot I found a
four-piece specialty-paint-finish tool set to make sponging effects,
stripes, and faux wood grain. The striping comb was a smaller

version of the $250 pastry tool that does exactly the same thing.