Chocolate pie
Prep Time
Cooking Mode
375 mL (1 ½ cups) cup 35% M.F. cooking cream
375 mL (1 ½ cups) cup milk
9 egg yolks
60 mL (¼ cup) cup sugar
½ packet (7g) oz gelatin
180 g (6 oz.) oz Ocoa™ dark chocolate
110 g (4 oz.) oz Alunga™ milk chocolate
925 mL (3 ¾ cups) cup all purpose flour
500 mL (2 cups) cup icing sugar
4 mL (¾ tsp.) tsp salt
500 mL (2 cups) cup softened butter
125 mL (½ cup) cup butter
125 mL (½ cup) cup brown sugar
175 mL (¾ cup) cup all purpose flour
45 mL (3 tbsp.) tbsp corn starch
60 mL (¼ cup) cup Extra Brute cocoa powder
30 mL (2 tbsp.) tbsp salt
mango, peeled and diced to garnish
375 mL (1 ½ cups) cup 35% M.F. cooking cream
375 mL (1 ½ cups) cup milk
9 egg yolks
60 mL (¼ cup) cup sugar
½ packet (7g) oz gelatin
180 g (6 oz.) oz Ocoa™ dark chocolate
110 g (4 oz.) oz Alunga™ milk chocolate
925 mL (3 ¾ cups) cup all purpose flour
500 mL (2 cups) cup icing sugar
4 mL (¾ tsp.) tsp salt
500 mL (2 cups) cup softened butter
125 mL (½ cup) cup butter
125 mL (½ cup) cup brown sugar
175 mL (¾ cup) cup all purpose flour
45 mL (3 tbsp.) tbsp corn starch
60 mL (¼ cup) cup Extra Brute cocoa powder
30 mL (2 tbsp.) tbsp salt
mango, peeled and diced to garnish
Directions
1This recipe is courtesy of Cacao Barry.
2In a saucepan, heat cream and milk.
3In a bowl, combine egg yolks and sugar.
4Pour warm cream over egg yolk mixture and mix together. Transfer mixture back to the saucepan.
5Return saucepan over heat, stirring cream constantly until it thickens and reaches 85°C (185°F).
6Strain to obtain a smooth texture.
7Add gelatin.
8Place chocolate in a bowl.
9Pour cream preparation over chocolate and let set for 2 minutes, then combine.
10Chill in the fridge for 24 hours.
11Sift flour, sugar, icing sugar, and salt.
12In a large bowl, beat butter until creamy, then add flour mixture.
13Mix until dough is formed.
14Chill in the fridge for at least 2 hours.
15Roll out dough to a thickness of 4 mm, then cut out a circle 16 cm in diameter.
16Line a baking sheet with parchment paper or a silicone mat and place the circle of dough.
17Bake in the oven at 160°C (325°F), until golden.
18Let cool and transfer to a serving dish.
19Combine butter and brown sugar.
20In another bowl, sift all dry ingredients.
21Add them to the butter and brown sugar mixture.
22Mix until just combined.
23Grate into small chunks using a grater.
24Spread chunks evenly on a baking sheet lined with parchment paper.
25Freeze at least 20 minutes before baking to harden.
26Bake in the oven at 160°C (325°F) for 15 minutes, or until cooked.
27Cool and set aside.
28z
29Place cream in a pastry bag with a plain tip.
30Squeeze little balls of chocolate cream onto the crust over a diameter of 14 cm. Leave 2 cm of space all around.
31Sprinkle pie with streusel chunks and diced mango.
32Prepare chocolate cream the day before so it’s ready when you assemble the pie.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note