cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream |

Preheat your Oven at 300 °F

• Cocoa streusel

  Put all the ingredients into a bowl, mix until you get a crumbly/sandy texture.

  When you get a smooth dough, spread it between two parchment paper sheets so you get a 3 mm thickness and place in the freezer for 15 minutes.

  Make isosceles triangles (7x12cm) and place them on a baking tray garnished of a sheet of parchment paper.

  Bake for 20 minutes at 150°C (300°F).

   

• Chocolate cremeux

  Whisk the sugar and the egg yolks until you get a creamy color, bring the milk and the cream to a boil.

  Pour the milk and the cream onto the eggs very slowly while whisking and put back in the pan. Put back on a low heat and keep stirring with a spatula.

  When the mix coats the spatula, pour it onto the chocolate in a bowl. Stir to combine.

  Cool it as quick as possible.

• Crunchy nougatine

  Warm up the butter, 2/3 of the sugar, the milk and the corn syrup to a temperature of 45°C (113°F).

  Mix the pectine with the rest of the sugar, add to the preparation on the heat.

  Whisk, bring to a boil, once removed from the heat, add the cocoa pods.

  Pour onto a sheet of parchment paper, cover with an other sheet and spread as thin as possible.

  Bake in the oven at 170°C (340°F) for 5 minutes.

  Allow to cool, then break.

• Vanilla whipped cream

  Whisk the cream, the vanilla extract and the sugar to the desired consistency, keep in the fridge.

• Plating and last touch

  Place a triangle of streusel on a plate, then with a pastry bag fitted with a plain tip (n°12) cover the triangle with the chocolate cremeux. Prick on a piece of nougatine.

  Finish placing some whipped cream on the side. Dust some cocoa powder here and there.