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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 10

Cocoa streusel

210 Gr
Flour
35 Gr
Cocoa powder
250 Gr
Almond powder
250 Gr
Brown sugar
4 Gr
Salt
4 Gr
Baking soda
250 Gr
Butter

Chocolate cremeux

335 Ml
Milk
335 Ml
35% cooking cream
135 Gr
Egg yolk
70 Gr
Sugar
335 Kg
Dark chocolate

Crunchy nougatine

70 Gr
Butter
90 Gr
Sugar
30 Ml
Milk
30 Gr
Corn syrup
3 Gr
Pectin
90 Gr
Cocoa nibs

Vanilla whipped cream

300 Ml
35% whipping cream
50 Gr
Icing sugar
1 Tsp
Vanilla extract

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.

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