Hi everyone! Yes you’ve read it right, today’s recipe includes mushrooms! 🍄 These are some Chocolate, Hazelnut and Mushroom Pies. They are made up of a Cocoa Sweet Crust, a Hazelnut Brownie, some Hazelnut Ganache, a dome of Mushroom Whipped Ganache and finally some dots of Chocolate Whipped Ganache 🍫🌰 It may be surprising and not very appealing, but you should definitely try this combination as it’s absolutely fantastic! The chocolate and hazelnut sweeten and enhance the taste of the mushroom 😍 The shape of these pies reminds me of a basket you take when you go for mushroom picking 🌲
For 6 pies of 8cm in diameter:
- 140g of flour
- 70g of sugar (icing or granulated)
- 70g of butter
- 17g of grounded hazelnut (optional)
- 28g of eggs (= half an egg)
- 1 pinch of salt
- 7g of cocoa powder
- 60g of hazelnuts
- 18g of grounded hazelnuts
- 1 pinch of salt
- 18g of flour
- ½ tsp of baking powder
- 60g of eggs (= 1 large)
- 48g of butter
- 60g of dark chocolate
- 150g of white chocolate
- 150g of full liquid cream
- 50g of hazelnut paste (= some mixed hazelnuts)
- 115g of full liquid cream
- 30g of white chocolate
- 1,4g of powdered gelatin (or sheets)
- 100g of mushrooms
- 200g of full liquid cream
- 90g of dark chocolate
- 2,4g of powdered gelatin
We’ll start with the mushroom ganache:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.
2. Cut the mushrooms into thin slices.
3. Bring to boil 75g of full liquid cream. Add the mushrooms, cover with a plate (or cling film) and let it infuse for ~2h.
4. Melt the chocolate in a bain-marie (or microwave).
5. Filter and weigh the cream. Add some until you have 75g (mushrooms absorb some cream when infusing).
6. Heat the infused cream and pour in in 3 times over the chocolate. Mix.
7. Add the hydrated gelatin and the 40g of cold cream left.
8. Wrap with cling film (it must touch the surface) and refrigerate overnight.
The next day:
1. Whip the Ganache at medium speed until it forms very soft peaks. It must not be too firm.
2. Fill 6 half-spheres of 5cm in diameter.
3. Freeze overnight.
For the Chocolate Ganache:
1. Hydrate the gelatin.
2. Melt the chocolate.
3. Bring to boil half of the cream.
4. Pour the hot cream in 3 times over the chocolate.
5. Add the hydrated gelatin and the other half of cold cream.
6. Wrap with cling film and refrigerate overnight.
For the sweet crust:
1. Cream the softened butter with the sugar (you should take the butter out of the fridge at least 1h before starting).
2. Add the egg and the hazelnut powder (optional).
3. Finish off by adding the flour, cocoa powder and salt.
4. Mix to form a ball.
5. Spread the dough between 2 parchment papers to a 2-3mm thickness. Cut circles of 10cm in diameter.
6. Freeze the dough for 20min.
7. Preheat the oven to 180°C/356°F fan-assisted.
8. Take the circles out of the freezer.
9. Place 1 circle over the back of a half-sphere (of 8cm in diameter). My mold contains 5 half-spheres and I’ve cooked 2 circles at a time so they don’t stick to each other.
10. Cook for about 10-12min. The crust must be golden.
11. Wait until they cool down a bit and then unmold. Repeat this step until you’ve cooked the desired number of circles.
12. Keep aside until use.
For the brownie:
1. Preheat the oven to 180°C/356°F fan-assisted.
2. In a bowl, combine the flour, salt, baking powder and grounded hazelnuts.
3. Add the egg.
4. Melt the chocolate with the butter and add them to the preparation.
5. Pour the batter inside a mold of 20cm in diameter.
6. Crush the hazelnuts and add them on the top.
7. Cook for around 10min. The edges must be golden.
8. Let it cool down completely before unmolding.
9. Once cold, cut 6 circles of 5cm in diameter.
For the hazelnut ganache:
1. Mix some roasted hazelnuts until you get a smooth paste. You need 50g.
2. Melt the chocolate.
3. Bring to boil the cream.
4. Pour the cream in 3 times over the chocolate. Mix vigorously.
5. Add the hazelnut paste and mix with a hand blender to homogenize.
It’s time to assemble!
1. At the bottom of each pie crust, add a layer of brownie.
2. Pour some hazelnut ganache to the top.
3. Refrigerate until the ganache hardens (~1h).
4. Whip the chocolat ganache at medium speed until it forms firm peaks. Place it in a pastry bag fitted with a plain 16mm tip.
5. Unmold the mushroom ganache and place one dome over each pie.
6. Pipe some chocolate ganache all around the dome.
7. Decorate with hazelnuts halves and a slice of mushroom.
Your surprising dessert is completed! Refrigerate for 2h so the mushroom ganache can thaw.
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: email@example.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂