cocoa streusel pie, chocolate cremeux, crunchy nougatine, vanilla whipped cream
Here's a pie that is not a pie, everything is in the last touch, which here is quite chocolaty!
Ingredients
Recipe for 10Cocoa streusel
Chocolate cremeux
Crunchy nougatine
Vanilla whipped cream
Preheat your Oven at 300 °F
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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).
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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.
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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.
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Vanilla whipped cream
Whisk the cream, the vanilla extract and the sugar to the desired consistency, keep in the fridge.
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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.
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