Hi everyone! If you’re a chocolate lover you should definitely try out this recipe! These pies are made up of a Cocoa Crust, a Trocadero Biscuit, a Cocoa Praline, some Coffee/Chocolate Cremeux and a Chocolate Ganache Quenelle!
For 8 pies of 8cm:
Sweet Crust:
- 110g of butter
- 200g of flour
- 10g of cocoa powder
- 80g of icing sugar
- 30g of almond powder
- 2g of salt
- 40g of eggs
- Egg wash: 1 egg yolk + 2g of cream
Praline:
- 58g of almonds
- 58g of hazelnuts
- 75g of sugar
- 18g of water
- 1 pinch of salt
- 25g of cocoa nibs
Trocadero:
- 40g of icing sugar
- 6g of potato starch (or cornstarch)
- 60g of almond powder
- 30g of egg whites (1)
- 30g of egg whites (2)
- 15g of sugar
- 30g of butter
Crémeux:
- 160g of full liquid cream
- 160g of dark chocolate
- 4g of cocoa butter
- 1 tbsp of instant coffee
Ganache:
- 165g of full liquid cream
- 2g of powdered gelatin
- 82g of dark chocolate
Neutral Glaze:
- 4g of powdered gelatin
- 66g of water
- 83g of sugar
We’ll start with the Ganache:
1. Hydrate the gelatin in 6 times its weight in cold water.
2. Bring to boil half of the cream.
3. Pour over the chopped chocolate. Add the gelatin and mix with a hand blender.
4. Add the rest of cold cream. Wrap with cling film and refrigerate overnight.
5. The next day, whip at medium speed until you get a very smooth and not too thick texture. Fill the silicone mold. You can use any shape of mold. Freeze overnight.
If you don’t have a silicone mold, wait until the day of assembly to whip the ganache to a thicker texture. Pipe it over the pie using the tip of your choice (St-Honore, star, plain…).
For the Sweet Crust:
1. In the bowl, add the cold butter cut into small cubes, the icing sugar, the flour, the salt, the almond powder and the cocoa powder.
2. Mix with the flat beater until you get a very sandy texture.
3. Add the egg and mix until it’s fully incorporated.
4. Wrap with cling film and refrigerate overnight.
5. Preheat the oven to 175°C.
6. Divide the dough in half. Spread out each half to a 2mm thickness.
7. In one side, cut 8cm disks. In the other cut 2cm wide strips (the height of your pie rings).
8. Place the strips inside your pie rings and then place them over the disks. You can freeze the dough for a few minutes if it’s hard to manipulate.
9. Freeze the rings until they harden. Cook for ~10min.
10. Gently unmold them. Brush with the egg wash. Cook for 3-4 more minutes.
For the Trocadero Biscuit:
1. Preheat the oven to 170°C.
2. Mix the icing sugar with the potato sarch and almond powder. Add the first half of egg whites.
3. Whip the other half of egg whites, adding the sugar little by little. You should get a smooth meringue.
4. Melt the butter and add it to the previous mixture when it’s around 40°C.
5. Add the meringue, delicately.
6. Pour inside your 20cm mold and cook for ~11min. It should be golden.
7. Once cold, cut 5cm disks.
For the Praline:
1. Heat the water and sugar to 116°C. Add the roasted nuts.
2. Mix over medium heat until they completely caramelize.
3. Let it cool down over a silicone mat.
4. Place in a food processor and add the salt and cocoa nibs. Mix until you get a very smooth and fluid paste.
For the Cremeux:
1. Bring to boil the cream with the coffee.
2. Pour over the chopped chocolate and cocoa butter. Mix with a hand blender.
It’s time to assemble!
1. Pipe ~15g of praline at the bottom of the pie crust.
2. Add a disk of Trocadero biscuit.
3. Fill with the cremeux.
4. Let the cremeux harden in the fridge.
For the Neutral Glaze:
1. Hydrate the gelatin.
2. Heat the water and sugar to 103°C.
3. Add the hydrated gelatin.
4. Unmold the chocolate ganache and glaze when the neutral glaze is around 18-20°C.
5. Place one quenelle over the hardened cremeux. Decorate with a silver leaf.
Your pies are ready! Enjoy once the Ganache has thawn.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
