The OED defines
pie as a baked dish with a sweet or savoury filling that has a bottom and/or
top crust (typically pastry, but take pity on the humble Shepherd’s pie,
topped with mashed potato).
The word also appears in bird names (e.g., magpie) and was probably used to
compare the variety of pie fillings to the random objects stolen by thieving
magpies.
In Australia, the word pie (in the absence of any qualifiers) describes any
pastry-crusted item with a savoury meat filling (beef, chicken, lamb, pork).
It rarely serves double-duty to describe a sweet dessert (e.g., apple pie)
and never when used in isolation.
Moelleux au chocolat
Jan 27, 2014
—
Dessert
This recipe was brazenly stolen from a table at Koko Black, an award-winning
chocolatier in Carlton.
We then discovered that copies of the recipe were freely available at the cash
register.
This recipe is as easy as it is delicious, and it’s even more scrumptious when
filled with a berry
ganache.
Use chocolate containing 85–90% cocoa for a truly rich and dark dessert.
Makes 4 servings.
Berry ganache
Jan 27, 2014
—
Dessert
Simple to make, delicious and with multiple uses.
Feel free to use whichever berries are currently in season; raspberry,
blueberry and blackberry are particularly delicious.
Our most common use for the ganache is as a filling for the moelleux au
chocolat,
but it can also be mixed into hot chocolates and used in other baking recipes.