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- CHOCOLATE CRUNCHY PIE-

Méthodes

INGREDIENTS FOR 2 PIES FOR 4

 

 

Sweet chocolate paste

  • 25g black chocolate (JPH 70% mix)
  • 140g soft butter
  • 90g icing sugar
  • 30g almond powder
  • 2 drops of natural liquid vanilla
  • 1 pinch of salt
  • 1 egg
  • 230g flour

 

 

Chocolate ganache

  • 180g black chocolate (Valrhona Manjari 64%)
  • 210g crème fleurette
  • ½ a beaten egg
  • 1 egg yolk
  • 40g butter

 

 

Feuilletine pallets

  • 85g couverture milk chocolate
  • 10g cocoa butter
  • 15g hazelnut purée
  • 120g crushed feuilletine or Gavottes

 

 

Icing

  • 110g crème fleurette
  • 10g invert sugar (or acacia honey)
  • 100g black chocolate (67 % JPH laboratory)

 

 

Star anise crust

  • 6 brick leaves, 30cm in diameter
  • 50g melted butter
  • 50g carter sugar
  • 50g icing sugar
  • 1 pinch of star anise powder

 

 

Sweet chocolate paste

Melt the chocolate in a bain-marie.

In a salad bowl, mix the butter, the icing sugar, the almond powder, the vanilla and the salt delicately.

Incorporate the egg, the flour and the melted chocolate and stir to obtain a ball. Wrap in a food-quality film and place in the refrigerator for 6 hours.

Spread the paste with a rolling pin, making two disks, as thin as possible.

Garnish two disks, 18cm in diameter, and place them in the refrigerator for 30 minutes. Heat the oven at 170°C (340°F). Precook the bottom of the pie crust for about 20 minutes. Put away, without switching off the oven.

 

 

Chocolate ganache

Grind the chocolate and put it in a salad bowl. Boil the crème fleurette and pour it over the chocolate, mixing gently.

Once this is melted completely, incorporate the beaten egg and the egg yolk, stirring thoroughly. Add the pieces of butter and mix again.

Pour the ganache in the precooked pie crusts and put in the oven for 5 minutes, again at 170°C (340°F), before letting it cool.

 

 

Feuilletine pallets

Melt the chocolate and the cocoa butter in a bain-marie while stirring slowly and leave the mix to crystallise. Add the hazelnut purée and the feuilletine. Mix delicately with a spatula.

On a sheet of cooking paper or on a Silpat, cut out two disks, 6cm in diameter and 4mm thick. Let cool.

 

 

Icing

Boil the crème fleurette in a pan with the invert sugar (or the honey). Chop the chocolate and put it in a salad bowl. Pour the boiling cream on top and emulsify slowly with a whip.

Lay the disks of chocolate feuilletine on the pies (over the ganache). Spread the icing around and on top of the disks with a spatula before letting it cool for 10 minutes in the refrigerator.

 

 

Star anise crust

Heat the oven at 180°C (350°F) .

Butter the brick leaves on both sides and sprinkle them with caster sugar.

Cut the leaves into four pieces, fold them by bringing their corners towards the edges and lay them on a cake mould, 6cm in diameter. Put inside the oven for 12 to 14 minutes. Sprinkle with icing sugar and leave to caramelise at 250°C (480°F) for 1 to 2 minutes.

Take the crusts out of the oven and sprinkle them with star anise powder before removing them from the moulds. Let cool. Drop on the chocolate pies before savouring.

 

 

These pies can be kept in the refrigerator for 3 days in a box. Put them at room temperature 2 hours before serving.

 

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And to find out our last issue of Desserts magazineit’s here!

 

A recipe by Jean-Paul Hévin

 

Photography of the recipe by Laurent Fau

Member author
Jean-Paul HÉVIN

Awarded « Meilleur Ouvrier de France » 1986, and 5 stars in the « Club des Croqueurs de Chocolat » Guide. Chocolate is his universe, and his passion. His Paris boutiques seem to have been created to make even the most resistant succumb to temptation. Exotic « Mendiants », spiced macaroons, fin [...]

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