Hi everyone,

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?

Andy Katz

Andy wrote:

> 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.

Bob

On 6 May 2006 01:29:13 -0500, "Bob Terwilliger"
> wrote:

>Andy wrote:
>
>> 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?

Andy Katz
"Modesty is in thought, not clothing."

Joel Shurkin

************************************************

Andy wrote:

> What's the advantage, though, to finishing a pie filling with
> egg/cream laison vs. just relying the cornstarch?

Different flavor. The egg/cream liaison will give it more of a custard
flavor, as well as giving it a richer texture.

Bob