One Reply to “The Classic Chocolate Pie ! With a layer of Praline inside.”

  1. [Detailed Video Recipe – Step by Step](https://www.youtube.com/watch?v=Z29EbESTGCw)

    **Ingredients**

    ***Crust***

    * 40 g almond powder – 1/3 cup

    * 125 g butter – 2/3 cup

    * 225 g flour – 2 3/4 cups

    * 100 g sugar – 1/2 cup

    * 1 egg

    * 1 pinch salt

    * 1 egg yolk

    * 1 tbsp heavy cream

    ***Praline paste***

    * 135 g sugar – 2/3 cup

    * 90 g hazelnuts – 1 1/3 cup

    * 90 g almonds – 1 1/4 cup

    ***Chocolate ganache***

    * 250 g dark chocolate – 1 1/2 cups

    * 280 g heavy cream – 1 1/2 cups

    **How To**

    ***Crust***

    * Cream the butter and sugar by mixing together with a whisk or using the paddle attachment of a stand mixer.

    * Add the almond powder, the salt and the egg and mix.

    * Add the flour and mix together until the dough is homogenous. Stop mixing when the flour in incorporated. The dough shouldn’t be over mixed so it doesn’t retract during baking.

    * Let cool for 30 minutes to an hour in the freezer. Before taking the pie dough out of the freezer, preheat the oven at 170 °C.

    * Line a pie ring or pan with the cooled dough. Dock the pie crust before blind baking it for 15 min.

    * Whisk the egg yolk and heavy cream together. Apply a thin coat of it on the crust.

    * Bake again for 5 minutes or until golden brown.

    * Let cool at room temperature.

    ***Praline paste***

    * Roast the nuts in the oven at 150°C / 300F.

    * In the meantime melt the sugar in a pot over medium heat to make to caramel.

    * Cover the nuts in caramel and spread over a silicon mat. Let coolat room temperature.

    * Break into small pieces, and redue to a paste using a chopper.

    * Set aside for assembly.

    ***Chocolate ganache***

    * Heat the cream in the microwave.

    * Melt the chocolate in a double boiler or microwave.

    * Add the cream three times to the chocolate while stirring.

    * Place in a tall container.

    ***Assembly***

    * Apply a layer of praline paste on the crust.

    * Pour a generous layer of the ganache on the pie.

    * Let cool for 3 – 4 hours and then decorate with some crust flowers.

Leave a Reply

Your email address will not be published. Required fields are marked *