I never, never write reviews, but had to take the time in this one! I read through a bunch of the reviews, and couldn't decide if I should double it or not. In the end, I decided to follow the recipe. It turned put sooo creamy and rich! It was amazing. I read one review that talked about the mixture needing to be cold, and that is what made all the difference. I live in Spain, and it's in the 110's...impossibly hot. Even with air-conditioning, it's not like the states where you can get your house cool. I had whipped this thing for all the time required...followed the directions like it said, but it was still soupy. I decided to try to put it in the feezer for 10-15 minutes. The edges had just begun to freeze, and I beat it again for the 5 min, and this time it thickened right up and changed from that dark color to the light brown color it's supposed to have. It was decadent. It is so rich, though, it really does need the layer of whipped cream (like a normal French silk has) to balance out the richness. But, either way, without doubling the recipe, I had enough filling for a 9 in. pie... The key was to make sure the mixture was cold, cold, cold! Unbelievably delicious!
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I never, never write reviews, but had to take the time in this one! I read through a bunch of...