Bach Pie Recipe

The Hamilton Spectator - - FOOD -

The math­e­ma­ti­cian Eugenia Cheng calls this Bach pie, named for the great composer beloved by math­e­ma­ti­cians ev­ery­where.

For the pas­try: 5 ounces (1¼ sticks) cold un­salted but­ter 10 ounces (2¼ cups) all-pur­pose flour Pinch of salt 6 to 8 ta­ble­spoons cold wa­ter For the fill­ing: 2/3 cup heavy whip­ping cream 2 ounces (¼ cup) raw ca­cao pow­der 2 ounces (¼ cup) raw ca­cao but­ter, in small chunks 4 to 5 tea­spoons su­gar to taste (In­stead of the last three in­gre­di­ents, you could use 4.5 ounces dark cho­co­late.) 3 to 4 ripe bananas sliced into thin rounds 1 beaten egg for brush­ing the pas­try

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