I made a chocolate pudding pie using a 321 crust and pudding mix (not instant). 'Twas a trifle bland, so I decided to make another using pudding from scratch. I looked around to if there was anything besides the traditional cornstarch/milk/sugar/cocoa recipe out there, and I found one that uses both a slurry and a liason, in different stages.
It came out quite well. I used premium chocolates--this one uses Dutch process cocoa--four parts milk to one part cream. Stiffer than most puddings, but not excessively so.
I just wonder what's the advantage to using both slurry and liason. The latter adds richness, sure, but with good quality cocoa and chocolates is it really worth using instead of the slurry alone?
I just wonder what's the advantage to using both slurry and liason. The latter adds richness, sure, but with good quality cocoa and chocolates is it really worth using instead of the slurry alone?
Depends on what's being used as the liaison. For instance, if I made a pie filling using a cornstarch slurry in the initial stages and a liaison of egg yolks to finish, I think it's likely to be worthwhile. I probably wouldn't go to the trouble of making a pie filling with a cornstarch slurry and a later cornstarch liaison.
I just wonder what's the advantage to using both slurry and liason. The latter adds richness, sure, but with good quality cocoa and chocolates is it really worth using instead of the slurry alone?
Depends on what's being used as the liaison. For instance, if I made a pie filling using a cornstarch slurry in the initial stages and a liaison of egg yolks to finish, I think it's likely to be worthwhile. I probably wouldn't go to the trouble of making a pie filling with a cornstarch slurry and a later cornstarch liaison.
What's the advantage, though, to finishing a pie filling with egg/cream laison vs. just relying the cornstarch?
